No Churn Cake Batter Ice Cream Funfetti – ONLY 4 ingredients to make the perfect creamy treat. Best of all, this delicious recipe is SO easy and requires no ice cream maker. Great for birthdays and summer parties! Plus recipe video.
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We had a few birthday celebrations around here recently. While planning the parties, there were a few requests. The first one was for a homemade birthday cake with lots of sprinkles. Done.
Next was homemade ice cream that tastes just like Cold Stone Creamery.
Ice cream is my favorite so I was totally up for the task since sprinkles just make everything better.
There’s no cooking involved or pulling out the heavy ice cream maker in advance needed.
It’s also super fun to make so even the kids can help too!
Just 4 Ingredients and the best part? You won’t need an ice cream maker!
And, it’s super easy to change up the flavors to your liking. Simply swap out the funfetti with vanilla — or toss in some cocoa powder for chocolate.
I love that this recipe doesn’t get super hard like traditional homemade ice creams. No churn ice creams are always perfectly soft right from the container.
How to Make This No Churn Cake Batter Ice Cream Funfetti
Start off with this same no-churn base that I used in my Ice Cream Cake. It’s just:
- whipping cream
- sweetened condensed milk
- pure vanilla extract
- cake mix (funfetti or yellow cake)
Finally, toss in the sprinkles!
Yields A little less than 1 quart
All it takes is only 4 ingredients to make the smoothest, creamiest ice cream. No ice cream maker needed! Have fun and pile on your favorite toppings.
6 minPrep Time
6 minTotal Time
Save RecipeIngredients
1 1/3 cups sweetened condensed milk (fat free or regular - add more if you like it sweeter)
2 cups heavy cream (can use one 16 ounce container of Cool Whip instead)
1/4 cup funfetti or yellow boxed cake mix from Pillsbury or Betty Crocker (** or use 2 tablespoons of Flavor Fountain Cake Batter Emulsion )
1/3 cup sprinkles, divided (I used rainbow jimmies)
Optional Toppings
Oreo cookies, crumbled
Chocolate chips
Instructions
- Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks. Add the condensed milk and whip until blended. Next add the dry cake batter mix and continue whipping until combined and light and fluffy.
- Gently fold in half of the sprinkles reserving the other half.
- Pour into a freezer-safe container and add remaining sprinkles to the top. Cover and freeze for at least 4-5 hours or overnight.
Notes
**If you can't find the Flavor Fountain Cake Batter Emulsion substitute with 2 teaspoons of LorAnne Butter Vanilla Emulsion
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