Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Churn Cake Batter Ice Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 36 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No Churn Cake Batter Ice Cream Pie combines a crunchy vanilla wafer crust with a creamy, cake-flavored ice cream filling that requires no ice cream maker. Topped with whipped cream and sprinkles, this delightful dessert is perfect for celebrations or anytime you crave an easy, festive treat. With just a few simple steps and minimal prep, you can create a creamy, colorful pie that’s sure to impress.

Ingredients

Scale

Crust

  • 1 1/4 cups (168g) vanilla wafer cookie crumbs
  • 6 tbsp (84g) unsalted butter, melted

Ice Cream Filling

  • 1 cup vanilla or Funfetti box cake mix, heat treated and cooled
  • 14 oz sweetened condensed milk
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1.75 oz container of sprinkles (about 5 tbsp)

Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract

Instructions

  1. Make the crust: Grease a 9-inch deep dish pie pan or 10-inch regular pie pan. In a medium bowl, mix vanilla wafer cookie crumbs with melted butter until combined. Press the mixture evenly into the bottom and up the sides of the prepared pan. Place the crust in the freezer while preparing the filling.
  2. Make the filling: In a large bowl, combine sweetened condensed milk, milk, heat-treated cooled cake mix, and vanilla extract, stirring until smooth. In a separate large mixing bowl, whip the cold heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture in two parts, being careful not to deflate the whipped cream.
  3. Add sprinkles: Gently fold in the sprinkles until evenly distributed, taking care not to overstir to prevent color bleeding.
  4. Assemble and freeze: Pour the ice cream filling into the prepared crust and smooth the top. Freeze for at least 4 to 6 hours or preferably overnight until firm.
  5. Prepare whipped cream topping: Whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Pipe the whipped cream around the pie’s border using a piping tip (such as Ateco tip 844) and garnish with additional sprinkles if desired.
  6. Storage: Keep the pie well covered in the freezer until ready to serve. For best flavor and texture, consume within 2 weeks.

Notes

  • Heat treating the cake mix is essential to make it safe for consumption in a no-bake recipe.
  • Be gentle when folding whipped cream to maintain its airy texture for a creamy ice cream consistency.
  • Sprinkle colors can bleed if overmixed, so fold them in gently just until combined.
  • This pie should be stored in the freezer and served cold for the best texture.
  • If you prefer, you can use vanilla cake mix instead of Funfetti for a simpler flavor.
  • Use a deep dish pie pan for thicker crust and filling, or a regular pie pan for a slightly thinner version.

Find it online: https://yumrecipesfood.com/no-churn-cake-batter-ice-cream-pie-recipe/