There is something wonderfully nostalgic about cake batter and cookie dough together, especially when they are folded into a bowl of creamy homemade ice cream. This No Churn Cake Batter Cookie Dough Ice Cream brings those favorite dessert flavors together in an easy frozen treat that does not require an ice cream maker.

The base is rich, smooth, and wonderfully creamy, with sweet cake batter flavor in every spoonful. Little pieces of soft cookie dough add a buttery, chewy texture, while colorful sprinkles give each scoop a fun bakery-style finish. Best of all, the recipe uses a simple no-churn method, so you can make homemade ice cream with just a few basic ingredients and a freezer-safe container.

Whether you are making dessert for a summer gathering, a birthday celebration, or simply craving something sweet after dinner, this cake batter cookie dough ice cream is an easy recipe to keep on hand. Once you see how simple it is to make, homemade ice cream may become a regular treat in your kitchen.

Why You’ll Love This Recipe

There is a lot to appreciate about this easy homemade ice cream, especially when you want a fun dessert without complicated equipment or a long list of ingredients.

• No ice cream maker needed: The simple no-churn method makes this recipe approachable for beginners.
• Creamy and smooth: Sweetened condensed milk and whipped cream create a rich, scoopable texture.
• Classic cake batter flavor: Cake mix gives the ice cream that familiar birthday-cake taste.
• Soft cookie dough pieces: Homemade cookie dough adds little bites of buttery sweetness throughout each scoop.
• Easy to customize: Change the sprinkles, mix-ins, or cookie dough pieces to suit the occasion.
• Great for celebrations: The colorful sprinkles make it especially fitting for birthdays, parties, and family gatherings.
• Make-ahead friendly: Prepare it in advance and keep it frozen until dessert time.
• Simple ingredients: Most of what you need can be found at a regular grocery store.

This recipe strikes a nice balance between rich, creamy ice cream and the soft texture of cookie dough, making every scoop feel like two favorite desserts in one.

Ingredients

This recipe uses simple ingredients to create a creamy cake batter ice cream base with plenty of cookie dough pieces and colorful sprinkles.

For the Cake Batter Ice Cream

• 2 cups heavy whipping cream, cold
• 1 can sweetened condensed milk, 14 ounces
• 1 cup yellow or vanilla cake mix
• 1 teaspoon pure vanilla extract
• 1/2 cup rainbow sprinkles

For the Edible Cookie Dough

• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, softened
• 1/4 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon milk
• 1/2 teaspoon pure vanilla extract
• 1/4 cup mini chocolate chips

For Topping

• 2 to 3 tablespoons rainbow sprinkles
• Extra mini chocolate chips, optional

A Few Ingredient Tips

Use cold heavy whipping cream for the best whipped texture. Full-fat sweetened condensed milk gives the ice cream its rich consistency, while vanilla cake mix creates the signature cake batter flavor.

For the cookie dough, use heat-treated flour for a safer ready-to-eat dough. You can also swap the mini chocolate chips for white chocolate chips or leave them out for a more traditional cake batter flavor.

Ingredient Notes & Substitutions

A few small ingredient choices can make a noticeable difference in the texture and flavor of this no churn cake batter cookie dough ice cream. Here is what to know before you start.

Heavy Whipping Cream

Choose heavy whipping cream with a high fat content for the creamiest texture. Keep it cold until you are ready to whip it. For a lighter option, you can use whipping cream, although the finished ice cream may be slightly less rich.

Sweetened Condensed Milk

Sweetened condensed milk provides sweetness while helping create a smooth, creamy consistency. Evaporated milk is not a suitable substitute because it does not contain the same amount of sugar or thickness.

Cake Mix

Yellow or vanilla cake mix works well for a classic cake batter flavor. If you prefer a stronger vanilla taste, use vanilla cake mix. A funfetti-style cake mix can also add extra color and sweetness.

For food safety, heat-treat the cake mix before using it. Spread the dry mix on a baking sheet and heat it at 350°F for about 5 minutes, then let it cool completely.

All-Purpose Flour

The flour is used for the edible cookie dough. Because the dough will not be baked, heat-treat the flour first. Spread it on a baking sheet and heat it at 350°F for about 5 minutes, then allow it to cool before mixing.

For a gluten-free version, use a certified gluten-free flour blend that is suitable for heat treatment.

Butter

Unsalted butter gives the cookie dough a rich, buttery flavor. Let it soften at room temperature so it blends easily with the sugars. Salted butter can also work, but you may want to reduce any additional salt in the dough.

Sugars

Brown sugar gives the cookie dough a soft, caramel-like flavor, while granulated sugar adds sweetness and a slightly lighter texture. You can use all brown sugar for a deeper flavor if preferred.

Milk

A small amount of milk helps bring the cookie dough together. Whole milk gives the richest result, but 2% milk or a dairy-free alternative can also be used.

Mini Chocolate Chips

Mini chocolate chips are ideal because they spread evenly through the cookie dough without creating overly large frozen pieces. White chocolate chips, chopped chocolate, or even mini peanut butter chips can be used instead.

Rainbow Sprinkles

Rainbow sprinkles add the classic birthday-cake look and a little crunch. For the best texture, use jimmies rather than nonpareils, which can bleed more easily into the ice cream.

Dairy-Free Option

For a dairy-free version, use dairy-free whipping cream, sweetened condensed coconut milk, dairy-free butter, and a plant-based milk. Check the cake mix and chocolate chips carefully to make sure they are also dairy-free.

Allergy-Friendly Tips

For gluten-free ice cream, use certified gluten-free cake mix and heat-treated gluten-free flour. For nut allergies, check the labels on your cake mix, sprinkles, and chocolate chips for possible cross-contact warnings.

Kitchen Tools Needed

You do not need an ice cream maker or special equipment for this recipe. A few basic kitchen tools are enough to prepare the cookie dough, whip the ice cream base, and get everything ready for the freezer.

• Large mixing bowl: Gives the whipped cream plenty of room to expand.
• Medium mixing bowl: Useful for preparing the edible cookie dough.
• Electric hand mixer or stand mixer: Makes whipping the cream quick and easy.
• Rubber spatula: Helps fold the ingredients together without deflating the whipped cream.
• Measuring cups and spoons: For accurately measuring each ingredient.
• Baking sheet: Needed for heat-treating the flour and cake mix.
• Parchment paper: Makes the heat-treating step easier and helps prevent sticking.
• Small cookie scoop or teaspoon: Helpful for creating evenly sized cookie dough pieces.
• Freezer-safe loaf pan or container: A metal loaf pan works especially well for freezing and scooping.
• Plastic wrap or airtight lid: Helps protect the ice cream from freezer burn.

Optional Helpful Tools

A kitchen thermometer can be useful when heat-treating ingredients, especially if you want to check that the flour and cake mix have reached a safe temperature. An offset spatula is also handy for smoothing the ice cream before adding the final layer of sprinkles.

Step-by-Step Instructions

Making this no churn cake batter cookie dough ice cream is simple, but a few details make a big difference in the final texture. Take your time with the whipped cream and fold everything gently for the creamiest result.

1. Heat-Treat the Flour and Cake Mix

Spread the all-purpose flour and dry cake mix separately on a parchment-lined baking sheet. Heat each at 350°F for about 5 minutes. Let both cool completely before using them.

This step is important because the flour and cake mix will be eaten without traditional baking.

2. Make the Cookie Dough

Add the softened butter, brown sugar, and granulated sugar to a medium bowl. Beat until the mixture looks creamy and well combined.

Mix in the milk and vanilla extract. Add the cooled heat-treated flour and stir until a soft dough forms.

Fold in the mini chocolate chips. The dough should be soft enough to press together but not wet or sticky.

3. Shape the Cookie Dough Pieces

Pinch off small portions of cookie dough and roll or press them into bite-sized pieces. You can make them as small or large as you like, but smaller pieces are easier to scoop and distribute throughout the ice cream.

Place the pieces on a parchment-lined plate or small baking sheet and set them aside.

4. Prepare the Cake Batter Base

Pour the cold heavy whipping cream into a large mixing bowl. Using an electric mixer, whip it on medium-high speed until stiff peaks form.

The whipped cream should hold its shape when you lift the beaters. Avoid overmixing, or the cream can become grainy and begin turning into butter.

5. Add the Sweetened Condensed Milk

In a separate bowl, stir together the sweetened condensed milk, cooled cake mix, and vanilla extract until smooth.

Add about one-third of the whipped cream to the condensed milk mixture and gently fold it together. This loosens the mixture and makes it easier to combine with the remaining whipped cream.

6. Fold Everything Together

Add the remaining whipped cream and gently fold with a rubber spatula.

Use slow, sweeping motions rather than vigorous stirring. You want to keep as much air in the whipped cream as possible because that helps give the no churn ice cream its light, creamy texture.

7. Add the Sprinkles

Fold in the rainbow sprinkles, leaving a small amount aside for the topping.

Do not overmix once the sprinkles are added. Too much stirring can cause the colors to bleed into the creamy cake batter base.

8. Layer the Ice Cream

Spoon about half of the ice cream mixture into a freezer-safe loaf pan or container. Scatter half of the cookie dough pieces over the surface.

Add the remaining ice cream mixture and gently spread it into an even layer. Press the remaining cookie dough pieces lightly into the top.

Finish with the reserved rainbow sprinkles.

9. Cover and Freeze

Cover the container tightly with plastic wrap or an airtight lid. Freeze for at least 6 hours, preferably overnight.

The ice cream should be firm enough to scoop but still creamy rather than icy.

10. Let It Sit Before Scooping

When you are ready to serve, remove the ice cream from the freezer and let it rest at room temperature for about 5 to 10 minutes.

Use a sturdy ice cream scoop to portion it into bowls or cones. This short resting period makes scooping easier without allowing the ice cream to melt too quickly.

Common Mistakes to Avoid

Do not use warm ingredients. Allow the heat-treated flour and cake mix to cool completely before mixing them into the recipe.

Do not overwhip the cream. Stop once stiff peaks form. Overwhipping can create a heavy or grainy texture.

Do not stir aggressively. Fold the whipped cream gently to preserve its airiness.

Do not add too many sprinkles at once. Excessive mixing can cause the colors to streak through the ice cream.

Do not skip the freezing time. The mixture needs several hours to become firm enough for clean scoops.

Expert Tips

A few simple techniques can make this homemade ice cream smoother, creamier, and easier to scoop. These small details are especially helpful if you are making no churn ice cream for the first time.

Keep the Cream Very Cold

Cold heavy cream whips more easily and holds its structure better. Keep it refrigerated until you are ready to use it. For an extra reliable whip, chill the mixing bowl and beaters for about 10 minutes beforehand.

Do Not Overmix the Whipped Cream

Once the cream reaches stiff peaks, stop mixing. Overbeating can make the cream grainy and heavy, which can affect the finished ice cream texture.

Fold, Do Not Stir

When combining the whipped cream with the cake batter mixture, use a gentle folding motion. Scraping around the sides and lifting the mixture from the bottom helps keep the whipped cream airy.

Make Small Cookie Dough Pieces

Large chunks can become very firm after freezing. Smaller bite-sized pieces distribute more evenly and are easier to scoop with the ice cream.

Chill the Cookie Dough

If your cookie dough feels soft after mixing, place it in the refrigerator for 10 to 15 minutes before shaping. Firmer dough is easier to portion and will hold its shape better in the ice cream.

Use a Shallow Freezer Container

A wide, shallow container can help the ice cream freeze more evenly than a very deep container. It also makes it easier to scoop and serve.

Protect the Surface

Press plastic wrap directly against the surface of the ice cream before sealing the container. This limits air exposure and helps reduce ice crystals and freezer burn.

Give It a Few Minutes Before Scooping

Freshly frozen no churn ice cream can be quite firm. Let it sit at room temperature for 5 to 10 minutes before scooping for smoother, rounder portions.

Add Sprinkles at the Right Time

Reserve some sprinkles for the top instead of mixing them all into the base. This keeps the finished ice cream colorful and gives it a more appealing bakery-style appearance.

Chill the Serving Bowls

For a party or warm day, place serving bowls in the freezer for a few minutes before serving. The cold bowls help slow melting and keep each scoop creamy for longer.

Variations

Once you have the basic recipe down, it is easy to change the mix-ins and flavors to create your own version of this creamy frozen dessert. Here are several simple ideas to try.

Birthday Cake Ice Cream

Use vanilla or funfetti cake mix and add extra rainbow sprinkles. For an even stronger birthday-cake flavor, add a small amount of almond extract along with the vanilla.

Chocolate Cookie Dough Ice Cream

Replace the vanilla cake mix with chocolate cake mix and use chocolate cookie dough pieces. Add mini chocolate chips for an extra chocolate-rich variation.

Cookies and Cream Version

Skip the chocolate chips in the cookie dough and fold crushed chocolate sandwich cookies into the ice cream base. Add a few larger cookie pieces on top before freezing.

White Chocolate Cake Batter

Use white chocolate chips in the cookie dough instead of semisweet chocolate chips. The creamy white chocolate pairs especially well with the sweet cake batter base.

Strawberry Cake Batter

Use strawberry cake mix instead of yellow cake mix. Fold in finely chopped freeze-dried strawberries for a fruity flavor without adding excess moisture.

Peanut Butter Cookie Dough

Add mini peanut butter chips to the cookie dough and swirl a small amount of creamy peanut butter through the finished ice cream before freezing. Make sure to account for peanut allergies when serving.

Gluten-Free Version

Use certified gluten-free cake mix and certified gluten-free flour for the edible cookie dough. Check the labels on all other ingredients to avoid unwanted gluten exposure.

Dairy-Free Version

Use dairy-free heavy whipping cream, dairy-free butter, plant-based milk, and a dairy-free condensed milk alternative. Choose a cake mix and chocolate chips that are also labeled dairy-free.

Fun Sprinkle Variations

Change the sprinkle colors to match the occasion. Pastel sprinkles work beautifully for spring celebrations, while red and green can make the ice cream festive for the holidays. For a more elegant look, use a single sprinkle color.

Extra Cookie Dough Version

If cookie dough is your favorite part, make a larger batch and add more pieces throughout the ice cream. Keep the pieces small so the dessert remains easy to scoop.

Healthier-Inspired Option

For a lighter variation, use reduced-fat dairy ingredients where practical and reduce the amount of added mix-ins. Keep in mind that changing the fat content can make no churn ice cream firmer and slightly less creamy after freezing.

Storage Instructions

Proper storage helps keep this no churn cake batter cookie dough ice cream creamy and fresh instead of developing a dry, icy surface.

Freezer Storage

Transfer the finished ice cream to a freezer-safe, airtight container. A shallow loaf pan works well, but a container with a tight-fitting lid is even better for longer storage.

Press a sheet of plastic wrap directly over the surface before sealing the container. This reduces contact with air and helps prevent freezer burn.

For the best texture and flavor, enjoy the ice cream within 2 to 3 weeks.

How to Soften Before Serving

No churn ice cream can become quite firm after several hours in the freezer. Let the container sit at room temperature for about 5 to 10 minutes before scooping.

Avoid leaving the entire container out for an extended period. Only soften the amount you plan to serve.

Can You Store It in the Refrigerator?

It is best to keep this dessert frozen. Refrigerating the ice cream will cause it to melt, and refreezing it can create an icy texture.

Can You Refreeze Melted Ice Cream?

For the best quality, avoid repeatedly melting and refreezing the ice cream. If it has become completely melted, the texture may change significantly once frozen again.

If the ice cream has been left at room temperature for an unsafe length of time, discard it rather than refreezing it.

Keeping the Cookie Dough Texture

Store the ice cream tightly covered and avoid frequent temperature changes. Smaller cookie dough pieces also tend to maintain a more pleasant texture after freezing than large chunks.

Frequently Asked Questions

Do I need an ice cream maker for this recipe?

No. This is a true no churn ice cream recipe, so you only need a mixer, mixing bowls, and a freezer-safe container.

Can I use store-bought cookie dough?

Yes, but use an edible cookie dough that is specifically made to be eaten without baking. Regular refrigerated cookie dough may contain untreated flour or other ingredients that are intended to be baked.

Why does the flour need to be heat-treated?

Raw flour can contain harmful bacteria. Heating the flour before adding it to the edible cookie dough reduces that food safety risk.

Can I use a different cake mix?

Absolutely. Vanilla, yellow, funfetti, or chocolate cake mix can all work. Choose a dry cake mix that matches the flavor you want.

Can I make this without the cookie dough?

Yes. Simply leave out the cookie dough and make the cake batter ice cream on its own. You can replace it with crushed cookies, chocolate chips, chopped candy, or another favorite mix-in.

Why is my no churn ice cream too hard?

Homemade no churn ice cream can become firm when stored in a very cold freezer. Let it sit at room temperature for 5 to 10 minutes before scooping.

How long does homemade no churn ice cream last?

For the best flavor and texture, enjoy it within about 2 to 3 weeks when stored tightly covered in the freezer.

Can I make this recipe ahead of time?

Yes. In fact, making it the day before serving is ideal because the ice cream needs several hours to freeze completely.

How can I prevent ice crystals?

Use full-fat ingredients, whip the cream properly, avoid overmixing, and store the ice cream in an airtight container with minimal air exposure.

Can I make the cookie dough without chocolate chips?

Yes. The chocolate chips are optional. You can leave them out or replace them with white chocolate chips, chopped nuts, sprinkles, or another mix-in.

Final Thoughts

This No Churn Cake Batter Cookie Dough Ice Cream is the kind of homemade dessert that feels special without requiring complicated steps or an ice cream maker. The creamy cake batter base, soft cookie dough pieces, and colorful sprinkles come together for a fun combination of textures and classic dessert flavors.

It is also easy to make ahead, which makes it a practical choice for birthdays, summer gatherings, family dinners, or a simple weekend treat. Keep a container in the freezer, and you will have a homemade dessert ready whenever a sweet craving hits.

For the best results, give the ice cream enough time to freeze, let it soften for a few minutes before scooping, and do not skip the heat-treating steps for the flour and cake mix.

Serve it in a bowl, pile it into an ice cream cone, or add a few extra sprinkles on top. However you serve it, this easy no churn ice cream is a fun way to bring cake batter and cookie dough together in one creamy frozen dessert.

If you make this recipe, consider sharing how you customized it. Different cake mixes, sprinkles, and cookie dough mix-ins can turn the same simple base into a completely new treat.