Description
This no-churn birthday cake ice cream is flavored with cake mix and swirled with chunks of edible cookie dough and colorful sprinkles.
Ingredients
For the Ice Cream
- 1 Jar (14 oz) Sweetened condensed milk
- 1/2 Cup Yellow cake mix (dry)
- 1 tube (8oz) Cool Whip
For the Cookie Dough
- 1/2 Cup Unsalted butter (1 stick), softened
- 1/3 Cup Light brown sugar
- 1/2 Cup Granulated sugar
- 3/4 Cup All-purpose flour
- 1/2 Cup Yellow cake mix (dry)
- 1/4 teaspoon Salt
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Butter extract (optional)
- 1 tablespoon Milk
- 1/2 Cup Mini chocolate chips
- 1/4 Cup Sprinkles
Instructions
- Cookie dough: Allow butter to come to room temperature or microwave for 10-15 seconds.
- Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
- Add flour, dry cake mix, and salt. Mix just until combined. The mixture will be crumbly.
- Add vanilla and butter extract, and milk. Mix until the dough is soft. Add chocolate chips and sprinkles last.
- Roll dough into balls, about 1 teaspoon for each. Set aside.
- Ice cream: Combine sweetened condensed milk and dry vanilla cake mix. Stir until cake mix is incorporated into the condensed milk.
- Add Cool Whip and mix until well combined.
- Gently fold cookie dough bites into ice cream batter. You can also alternate layers of the ice cream base with layers of cookie dough in your freezer container.
- Freeze until desired consistency, suggested 4-8 hours.
Nutrition
- Serving Size: 1
- Calories: 429
- Sugar: 27 g
- Sodium: 184 mg
- Fat: 26.9 g
- Carbohydrates: 42.9 g
- Fiber: 1.8 g
- Protein: 5.1 g
- Cholesterol: 43.6 mg