If you have a sweet tooth but want something quick and show-stopping, this No Churn Cake Batter Ice Cream Pie Recipe is exactly what you need. It’s a delightful combination of creamy, dreamy cake batter-flavored ice cream nestled in a buttery vanilla wafer crust, finished with a cloud of fluffy whipped cream and a burst of colorful sprinkles. Best of all, it requires no ice cream maker or complicated steps—just simple ingredients coming together to create an irresistible frozen treat that’s perfect for any occasion.

A slice of creamy pie with three visible layers: a light brown crumbly crust at the bottom, a thick middle layer of smooth white filling dotted with colorful rainbow sprinkles, and a top layer of white whipped cream swirls also decorated with rainbow sprinkles. The pie slice sits on a white plate with a detailed edge, placed on a folded bright pink cloth. More rainbow sprinkles are scattered on the plate and cloth. The background and surface are white marble textured, with a blurred second pie in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this No Churn Cake Batter Ice Cream Pie Recipe lies in its uncomplicated ingredients. Each one plays a key role, from the crunchy crust to the velvety ice cream filling, and the final touch of whipped cream.

Vanilla wafer cookie crumbs (1 1/4 cups / 168g): Forms a buttery, crisp crust that complements the creamy filling perfectly.
Unsalted butter, melted (6 tbsp / 84g): Binds the cookie crumbs together and adds richness to the crust.
Vanilla or Funfetti box cake mix (1 cup): Provides that iconic cake batter flavor, made safe to eat by heat treatment.
Sweetened condensed milk (14 oz): Adds sweetness and creaminess without the need for churning.
Milk (2 tbsp): Lightens the condensed milk mixture for a smooth texture.
Vanilla extract (2 tsp): Enhances the cake batter flavor in the ice cream filling.
Heavy whipping cream, cold (2 cups + 3/4 cup for topping): Whipped to soft and stiff peaks for both the ice cream base and the whipped cream topping.
Sprinkles (1.75 oz container / about 5 tbsp): Adds fun, colorful bursts of crunch inside the pie and on top.
Powdered sugar (1/2 cup / 58g): Sweetens the whipped cream topping for that perfect finishing touch.
Vanilla extract (3/4 tsp): Brings a delicate aroma and sweetness to the whipped cream topping.

How to Make No Churn Cake Batter Ice Cream Pie Recipe

Step 1: Prepare the Crust

Start by greasing a 9-inch deep dish or a 10-inch regular pie pan to ensure the crust doesn’t stick. Mix the vanilla wafer cookie crumbs with melted butter in a medium bowl until the mixture is well combined and holds together when pressed.

Press this buttery crumb mixture evenly into the bottom and up the sides of the prepared pie pan. This base will provide the perfect crunchy contrast to your luscious ice cream filling. Pop the crust into the freezer to chill while you start the filling.

Step 2: Make the Filling

In a large bowl, whisk together the sweetened condensed milk, milk, cooled heat-treated cake mix, and vanilla extract until smooth. This mixture forms the flavorful backbone of your no-churn ice cream.

In a separate bowl, whip the 2 cups of cold heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture in two parts, taking care not to deflate the airy texture. This folding gives you that ice cream-like creaminess without any churning.

Then, fold in the colorful sprinkles gently and evenly. Be careful not to overmix here as you want those sprinkles intact to add bursts of color and a little bit of crunch.

Step 3: Assemble and Freeze

Pour the filling into your chilled crust, smoothing the top with a spatula. Transfer the pie to the freezer and let it set for at least 4-6 hours or overnight. This freezing step is crucial to let the pie firm up into that perfect ice cream consistency.

Step 4: Add the Whipped Cream Topping

Once your pie has fully frozen, whip the remaining 3/4 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form. Using a piping bag fitted with a star tip, pipe the whipped cream around the edges of the pie for a pretty border.

Finish by sprinkling a few extra sprinkles over the whipped cream for that colorful, festive look. Keep the pie covered and refrigerated until ready to serve.

How to Serve No Churn Cake Batter Ice Cream Pie Recipe

No Churn Cake Batter Ice Cream Pie Recipe - Recipe Image

Garnishes

To keep this pie looking as fun as it tastes, sprinkle extra funfetti or rainbow sprinkles on top of the whipped cream border. You can also add colorful edible glitter or mini chocolate chips if you want to jazz it up further. Fresh berries can provide a fresh tang and pop of color if you prefer a fruitier contrast.

Side Dishes

This No Churn Cake Batter Ice Cream Pie Recipe is rich and sweet, so pairing it with light, refreshing sides like a simple berry salad or fresh citrus segments can help balance the indulgence. A cold glass of sparkling lemonade or fruity iced tea will also complement the creamy texture perfectly without overpowering the flavors.

Creative Ways to Present

For a festive look, serve individual slices on colorful plates and garnish each slice with a small dollop of whipped cream and a few sprinkles. You could even serve it with a small scoop of fresh fruit sorbet or a drizzle of chocolate sauce to add another layer of flavor and elegance for special occasions.

Make Ahead and Storage

Storing Leftovers

This ice cream pie keeps beautifully in the freezer when covered tightly with plastic wrap or in an airtight container. It’s best enjoyed within two weeks to maintain the freshest flavor and texture.

Freezing

The pie stays frozen well and can be made days in advance, which makes it perfect for entertaining. Just be sure to cover it well to prevent freezer burn and preserve its colorful sprinkles and creamy texture.

Reheating

Since this treat is ice cream-based, reheating isn’t recommended. Instead, let leftover slices soften for 5-10 minutes at room temperature before serving for easier slicing and optimal creaminess.

FAQs

Can I use a different cookie for the crust?

Absolutely! While vanilla wafer cookies give that perfect buttery, crisp texture, graham crackers or even crushed Oreos can create deliciously unique crusts that still complement the filling nicely.

How do I heat treat the cake mix safely?

Simply spread the dry cake mix on a baking sheet and bake it at 300°F (150°C) for about 5 minutes. This kills any egg powder in the mix, making it safe to eat without baking further. Let it cool before mixing in.

Can I make this pie vegan or dairy-free?

This recipe relies heavily on dairy ingredients for the creamy texture, but you can experiment with coconut condensed milk, coconut cream, and vegan whipping creams. Keep in mind the flavor and texture will differ somewhat.

Why should I fold the whipped cream gently?

Folding helps preserve the airiness of the whipped cream, which is essential to achieving the light, creamy ice cream consistency without churning. Overmixing will deflate it and make the texture dense.

How long does the pie need to freeze before serving?

For best results, freeze the pie for at least 4-6 hours or overnight. This ensures it solidifies nicely, making it easier to slice and perfect to enjoy.

Final Thoughts

This No Churn Cake Batter Ice Cream Pie Recipe is a total showstopper that’s both simple and spectacular. Whether you’re hosting a summer gathering or just need a sweet pick-me-up, this frozen delight promises big smiles with every slice. Give it a try and watch how quickly it becomes a beloved favorite in your dessert rotation!

No Churn Cake Batter Ice Cream Pie Recipe