No Churn Double Chocolate Cake Batter Ice Cream
Super easy, super quick. This double chocolate, no churn ice cream made in a mixer is a delight to make and eat!
Photo: Adrienne Jopp
Lately I've become a bit obsessed with all things cake batter.
I've been making these cake batter cookies once a week and they are my new go-to cookie recipe. Besides the fact that they are amazingly delicious, anything covered in pretty sprinkles makes me swoon and brings pure joy to my heart. With summer upon us I thought I would take my cake batter obsession to the next level and make some cake batter ice cream.
After discovering that you can make ice cream quickly by using a can of sweetened condensed milk when I made this Key Lime Pie Ice Cream recipe, I headed to the store to stock up for the summer. When I came across the chocolate sweetened condensed milk my heart did a little pitter patter and I became giddy with delight. I just knew that I had to make chocolate cake batter ice cream.
My favorite cake in the entire world is double chocolate fudge cake, so I added some homemade hot fudge sauce to the ice cream before I froze it. You could just as easily stir in some store bought fudge to save time or heat it up and pour it on top after.
Whatever you do don't forget the sprinkles!
This recipe is easy-peasy and turned out perfectly. The best part: you don't need and ice cream maker to make it!
No Churn Double Chocolate Cake Batter Ice Cream Recipe
1 can chocolate sweetened condensed milk
1 cup dry chocolate cake mix
2 cups heavy cream
In a stand mixer fitted with a whisk attachment, whip heavy cream until stiff peaks form. Set aside.
In a medium sized bowl, mix sweetened condensed milk with dry cake mix until cake mix is dissolved and mixture is smooth.
Fold into heavy cream and mix until combined and no white streaks remain.
Place in air tight container and freeze for six hours.
Photo: Adrienne Jopp
