No-Churn Cake Batter Ice Cream
 
Ingredients
  • 14-oz can sweetened condensed milk
  • 1 cup dry funfetti cake mix
  • 1 Tbsp butter flavoring (found near the vanilla extract at the grocery store)
  • 1 tsp vanilla bean paste (optional, if you have it on hand)
  • 2 cups heavy whipping cream
  • ⅓ cup sprinkles, plus more for garnish
Instructions
  1. Whisk together sweetened condensed milk, dry cake mix, butter flavoring, and vanilla bean paste. Set aside.
  2. Whip heaving whipping cream on medium high speed until stiff peaks form. Fold whipped cream into funfetti cake mixture, making sure to scrape the bottom of the bowl to completely mix all ingredients. Fold in sprinkles.
  3. Pour ice cream into a 9x5 loaf pan. Top with more spinkles!
  4. Freeze for 6 hours or overnight. Let thaw about 5 minutes before serving.
Notes
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
Recipe by at http://bethcakes.com/no-churn-cake-batter-ice-cream/