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Cake Batter and Buttercream Ice Cream

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  • 2 sticks Unsalted Butter, Softened
  • 3 cups Powdered Sugar
  • ½ teaspoons Salt
  • 1 teaspoon Milk Or A Tad More, Only As Needed
  • 14 ounces, weight Sweetened, Condensed Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup Yellow Cake Mix
  • ½ teaspoons Salt
  • 2 cups Heavy Whipping Cream
  • ¼ cups Rainbow Sprinkles


  1. First we are going to make some buttercream chips to add to the ice cream. Beat the butter until it becomes soft and creamy. Begin adding the powdered sugar and salt. You shouldn’t need any milk because the buttercream should be really creamy at this point. But if it is still a little thick, add a teaspoon of milk at a time until it becomes creamy.
  2. Take a baking sheet and line it with wax or parchment paper. With a spoon, make small dollops of the buttercream on the baking sheet and once the baking sheet is full, place it in the freezer for 20 minutes. Use all of the buttercream mixture.
  3. Once all of the buttercream is frozen, chop it up into medium-sized chunks, place the chips in a bowl, and put back into the freezer until we are ready to put them in the ice cream mixture.
  4. In a large bowl, pour in the sweetened condensed milk, vanilla extract and the cake mix. Stir until the cake batter is well blended into the condensed milk, then stir in the salt.
  5. Begin to whip the whipping cream until firm peaks develop. You can place the bowl in the refrigerator before you begin this process and this will help speed up the process. Once the whipping cream is firm, gently fold the cream into condensed milk mixture with a rubber spatula. Do not stir heavily because the cream will deflate. Once the cream has been folded into the condensed milk mixture, begin to fold in the buttercream chips as well. Add the sprinkles last if you wish.
  6. Transfer the ice cream mixture to a large TupperWare container and freeze overnight.