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closeup overhead of a an ice cream scoop in a tub of cake batter ice cream

No-Churn Cake Batter Cookie Dough Ice Cream

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  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 Cups
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


A no-churn cake batter ice cream with cake batter cookie dough. So easy and delicious!


For the ice cream

  • 1 Jar (14 oz) Sweetened condensed milk
  • 1/2 C Yellow cake mix (dry)
  • 1 tube (8oz) Cool Whip

For the cookie dough

  • 1/2 C Unsalted butter (1 stick1), softened
  • 1/3 C Light brown sugar
  • 1/2 C Granulated sugar
  • 3/4 C All-purpose flour
  • 1/2 C Yellow cake mix (dry)
  • 1/4 tsp Salt
  • 2 tsp Pure vanilla extract
  • 1 tsp Butter extract (optional)
  • 1 tbsp Milk
  • 1/2 C Mini chocolate chips
  • 1/4 C Sprinkles


For the cookie dough

  1. Allow butter to come to room temperature or microwave for 10-15 seconds.
  2. 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.
  3. Add flour, dry cake mix and salt. Mix just until combined. Mixture will be crumbly.
  4. Add vanilla and butter extract and milk. Mix until dough is soft. Add chocolate chips and sprinkles last.
  5. Roll dough into balls, about 1 teaspoon for each. Set aside.

For the ice cream

  1. Combine sweetened condensed milk and dry vanilla cake mix. Stir until cake mix is incorporated into the condensed milk.
  2. Add Cool Whip and mix until well combined.
  3. 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.
  4. Freeze until desired consistency, suggested 4-8 hours.


  • 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