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Copycat Cake Batter Ice Cream

Copycat cake batter ice cream is a no-churn, buttery yellow frozen dessert made by folding dry yellow cake mix into whipped cream. Finished with rainbow sprinkles, it sets in a loaf pan for a scoopable, birthday-cake-batter vibe.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 9x5 loaf pan

Method
 

Whip the cream
  1. Whip heavy cream to stiff peaks until it holds firm ridges when you lift the whisk. Stop and watch for a glossy, thick texture that doesn’t collapse.
Mix the cake batter base
  1. Whisk sweetened condensed milk, yellow cake mix (dry, unprepared), vanilla extract, butter extract, and salt together until the cake mix is fully incorporated with no dry pockets. Mix for about 1-2 minutes, scraping the sides as needed.
Fold and finish
  1. Fold the condensed milk mixture gently into the whipped cream until no streaks remain, keeping the air in the whipped cream. Use a light, slow motion so the mixture stays fluffy.
  2. Fold in rainbow sprinkles just until evenly distributed. You should still see bright rainbow dots throughout the pale golden base.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and spread it into an even layer. Tap the pan once to settle the surface.
  2. Freeze at least 6 hours or overnight until firm. The ice cream is ready when you can scoop cleanly with minimal wobble.

Notes

Pro tip: fold gently and don’t overmix once the whipped cream is combined—air is what keeps this no-churn cake batter ice cream light and scoopable. Store covered in the freezer for up to 2 weeks; it’s best within the first week. For a quicker set, chill the loaf pan briefly in the freezer before pouring. For a dairy-reduced option, use a plant-based heavy-cream alternative and sweetened condensed milk-style substitute designed for baking, noting texture may be slightly softer.