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Copycat Cake Batter Ice Cream

Copycat cake batter ice cream is a no-churn, buttery yellow frozen dessert made by whipping cream to stiff peaks and folding in cake mix flavor for a scoopable texture. It’s finished with rainbow sprinkles for classic birthday-cake nostalgia in a pale golden base.
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Prep Time 15 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Heavy cream
  • 2 cup heavy cream
Sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
Yellow cake mix (dry)
  • 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 9x5 loaf pan

Method
 

Whip the cream
  1. Whip heavy cream until stiff peaks form, holding a distinct shape when the whisk is lifted. Visual cue: the mixture should look thick and glossy with peak tips that stand straight.
Mix the cake batter base
  1. Whisk sweetened condensed milk, yellow cake mix (dry), vanilla extract, butter extract, and salt until the cake mix is fully incorporated with no dry pockets. Visual cue: the mixture becomes smooth and evenly golden.
Fold and sprinkle
  1. Gently fold the cake batter mixture into the whipped cream until no streaks remain and the texture stays airy. Visual cue: the color turns uniform pale yellow without deflating too much.
  2. Fold in rainbow sprinkles just until evenly distributed. Visual cue: bright rainbow flecks should be scattered throughout the base.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and smooth the top. Freeze at 0°F to -10°F for at least 6 hours (or overnight) until firm. Visual cue: the surface looks set and the center holds its shape when pressed lightly.

Notes

For the smoothest, scoopable texture, keep folding gentle and work quickly after mixing so the whipped cream stays fluffy. Cover and store in the freezer up to 2 months; thaw in the fridge 5–10 minutes before scooping. Freezing is best; don’t refreeze after extended melting. For a dairy-light swap, use evaporated milk plus a thickening enhancer is not equivalent for this recipe—if you want a true swap, choose a labeled heavy-cream alternative that whips similarly.