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Copycat Cake Batter Ice Cream

Copycat cake batter ice cream is a no-churn, pale golden frozen dessert made by folding whipped cream into sweetened condensed milk and dry yellow cake mix. Finished with rainbow sprinkles and chilled until firm in a loaf pan for easy birthday-style scoops.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

heavy cream
  • 2 cup heavy cream
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
yellow cake mix
  • 0.5 cup yellow cake mix (dry, unprepared)
vanilla extract
  • 1.5 tsp vanilla extract
butter extract
  • 1 tsp butter extract
salt
  • 0.25 tsp salt
rainbow sprinkles
  • 0.5 cup rainbow sprinkles

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip the base
  1. Whip the heavy cream until stiff peaks form. Stop when the cream holds clear ridges, not just soft folds.
Make the cake batter mixture
  1. Whisk the sweetened condensed milk, yellow cake mix (dry, unprepared), vanilla extract, butter extract, and salt until the cake mix is fully incorporated. Keep whisking until no dry powder remains.
Fold and add sprinkles
  1. Fold the condensed milk mixture gently into the whipped cream. Use slow, wide motions so the whipped texture stays airy.
  2. Fold in the rainbow sprinkles. Mix just until evenly dispersed, with sprinkles suspended throughout.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and freeze for at least 6 hours or overnight until firm. The top should look set and scoopable, not wet or slushy.

Notes

For the best no-churn texture, whip the heavy cream to true stiff peaks before combining—undermixed cream can make the final ice cream icy. Store in the freezer, covered, for up to 2 weeks. Freezing works well; let it sit 5–10 minutes at room temperature before scooping. For a dairy-light option, use a plant-based heavy cream substitute and sweetened condensed milk alternative labeled for use in no-churn frozen desserts.