Description
This No Churn Cake Batter Ice Cream Pie combines a buttery vanilla wafer crust with a creamy, funfetti-inspired cake batter ice cream filling, topped with a light whipped cream border and colorful sprinkles. Perfect for an easy-to-make, no ice cream machine dessert that offers the nostalgic flavors of cake batter in a delightful frozen pie.
Ingredients
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
- Make the crust: Grease a 9-inch deep dish pie pan or 10-inch regular pie pan and set aside. In a medium bowl, combine the vanilla wafer cookie crumbs with the melted butter until evenly mixed. Press the crumb mixture firmly into the bottom and up the sides of the prepared pan. Place the crust in the freezer while you prepare the filling.
- Make the filling: In a large bowl, mix together the sweetened condensed milk, milk, cooled cake mix, and vanilla extract until combined. In a separate large mixing bowl, whip the cold heavy whipping cream on high speed until stiff peaks form. Fold the whipped cream gently into the sweetened condensed milk mixture in two additions, taking care to preserve the airy texture. Add the sprinkles and fold until just evenly dispersed to avoid color bleeding.
- Assemble and freeze: Pour the finished ice cream filling into the prepared crust, spreading it evenly. Freeze the pie for at least 4-6 hours or preferably overnight to allow it to firm up completely.
- Finish it off: To prepare the whipped cream topping, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Pipe the whipped cream around the border of the frozen pie using a decorative tip like Ateco 844, and garnish with additional sprinkles if desired. Keep the pie well covered in the freezer and serve within two weeks for best taste and texture.
Notes
- Heat treating the cake mix ensures any potential bacteria are eliminated since it won’t be baked in this recipe.
- Folding the whipped cream gently maintains the light and airy texture of the ice cream filling.
- Freezing the crust before filling helps retain its shape and prevents sogginess.
- Use cold heavy whipping cream for best whipping results.
- This no-churn method requires no ice cream machine, making it simple and accessible.
- Store the pie covered in the freezer and consume within 2 weeks for optimal freshness.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
