Sprinkles Cake Batter Ice Cream

No cook, egg free Spinkle & Cake Batter Ice Cream! Ready to churn in just 2 minutes and taste's like Cold Stone's Cake Batter Ice Cream!

Sprinkle Cake Batter Ice Cream that is ready to churn in just 2 minutes and tastes like Cold Stone’s Cake Batter Ice Cream! It is egg free and no cook making it a total breeze to enjoy on a warm summer day. Today is also an exciting day for us as we stretch our little blog a little past it’s comfort zone while we polish our design and work on our first (of hopefully quarterly) e-cookbook! In order to pump myself up for the occasion I chose the happiest recipe I could think of to start the weekend work marathon party off right! 

You’re going to have to forgive this short post, this awesome ice cream recipe isn’t going to get the love and affection it deserves because, well,… even though it is pretty darn amazing there are a whole lot of thing happening on the business and cookbook side of this little blog. In the last couple of weeks we have added sidebar advertising as we decided against doing sponsored posts for the moment until we can work with the type of companies who make all the delicious products that we love.

 

No cook, egg free Spinkle & Cake Batter Ice Cream! Ready to churn in just 2 minutes and taste's like Cold Stone's Cake Batter Ice Cream!

So please, tune in Monday to see the new e-cookbook and *fingers crossed* a slightly more polished blog design!

In the meantime, I can’t leave you without a recipe! And I promise, even though it isn’t getting all the attention today, this recipe is a winner! AND easy!

Mix the heavy cream, milk, vanilla and cake mix until combined. No cook, egg free Spinkle & Cake Batter Ice Cream! Ready to churn in just 2 minutes and taste's like Cold Stone's Cake Batter Ice Cream!


Whisk until well combined. No cook, egg free Spinkle & Cake Batter Ice Cream! Ready to churn in just 2 minutes and taste's like Cold Stone's Cake Batter Ice Cream!Put in ice cream maker and make to your machine’s specifications. In the last 30 seconds before you take the ice cream out, pour in the sprinkles so they can mix in. No cook, egg free Spinkle & Cake Batter Ice Cream! Ready to churn in just 2 minutes and taste's like Cold Stone's Cake Batter Ice Cream!

Freeze for at least 4 hours, preferably overnight.

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No-Cook Sprinkles Cake Batter Ice Cream

No cook, egg free Spinkle & Cake Batter Ice Cream! Ready to churn in just 2 minutes and tastes like Cold Stone's Cake Batter Ice Cream!
Yield 6 servings
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 cups heavy cream
  • 1 cup 2% milk (This is what we have on hand for our toddler, use any milk you may have, even non-fat)
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1 cup white cake mix
  • 1/2 cup rainbow sprinkles

Instructions

  • Mix the heavy cream, milk, vanilla and cake mix until combined.
  • Put in ice cream maker and make to your machine's specifications.
  • In the last 30 seconds before you take the ice cream out, pour in the sprinkles so they can mix in.
  • Freeze for at least 4 hours, preferably overnight.

Notes

Adapted heavily from Food.com

Nutrition

Calories: 574kcal | Carbohydrates: 105g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 657mg | Potassium: 214mg | Sugar: 67g | Vitamin A: 325IU | Vitamin C: 0.7mg | Calcium: 323mg | Iron: 1.8mg
Keyword: cake batter ice cream, Sprinkles Cake Batter Ice Cream

This ice cream was the hit of a deliciously sticky summer play date for our little ones. We had sprinkles, 3 ice creams, lots of wet wipes and very hyper kids enjoying a hot summer day. This flavor was the first to go! Other flavors included Brownie Batter Ice Cream (coming soon to the blog!) and Oatmeal Raisin Cookie Dough Ice CreamNo cook, egg free Spinkle & Cake Batter Ice Cream! Ready to churn in just 2 minutes and taste's like Cold Stone's Cake Batter Ice Cream!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert โ€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Your recipe lists 2 cups Half and Half, however, in the directions it says mix heavy cream. Those are totally different and wondered which is correct? I believe it should be 2 cups heavy cream?? Thank you, can’t wait to try this.

    1. You’re correct. It should read heavy cream. I just edited the recipe card to read correctly. Thanks for catching that.

  2. Some of my neighbors have been afraid to use their ice cream maker due to an unfortunate incident with a recipe that included eggs – I can’t wait to show them this! And maybe invite myself over to their house after they make it ๐Ÿ˜€

    1. Haha I had a problem with eggs in ice cream once too. My chocolate ice cream had little chunks of egg in it!! Gross, haha.

  3. My favorite 4-year-old loves Birthday Cake Ice Cream. Can’t wait to make this with her. ๐Ÿ™‚

  4. Would this work without dairy? Like coconut cream and coconut milk? My boys would love this, but we both have allergies.

    1. I have never tried with coconut milk but I have definitely seen others substitute it in ice cream recipes!

  5. I remember putting sprinkles in our ice cream maker one year and it turned out horrible. All the colors mixed together and made gray ice cream – yuck!

    1. If you find the colors running I recommend the circle confetti type sprinkles. Those colors don’t run at all! ๐Ÿ™‚ I usually add mine at the very end and get minimal color bleeding.

  6. My daughter is going to love this. I love Cold Stone’s ice cream. It’ll will be nice to make this at home!

    1. My oldest loves pouring the sprinkles into the ice cream machine (and then cries as they disappear into the ice cream…ah the joys of toddlers!).

  7. I love cake batter. This sounds like it would be an amazing recipe to try out and the e-book looks amazing.

    1. Thanks Vera! I am so excited it launched finally because I was starting to go batty looking at it over and over again.

  8. You always make me so hungry! I should know better than to visit before dinner! Love this ice cream recipe!

    1. Haha, I try to avoid my blog when hungry. It is even worse for me because so many of the recipes are favorites. When I see a pin for the Spicy Cashew Chicken I get a craving EVERY TIME and it drives me nuts, lol.

    1. Thanks Linda! I think the sprinkles cake batter flavor may be a universal kid favorite, even my SUPER picky toddler loves it.

  9. Your ebook sounds awesome and I really appreciate the provided shopping list too. Don’t worry about this ice cream getting love either, I got it covered!

  10. This sounds like a perfect treat for a hot summer day! Homemade ice cream is always so rich and creamy, I love it.

  11. This looks so amazing. I’m going to recreate this with coconut milk and see how it turns out!

  12. I giggled when I looked at your picture because it’s the EXACT reason I won’t eat ice cream from a cone – I hate drips. This does sound really good, though….just in a bowl ๐Ÿ˜‰

  13. Ok adding cake mix to the ice cream – epic! And yay for your ebook, signing up for your email right now!