No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream

by Averie Sunshine on June 11, 2013

I’m not usually a big ice cream eater. It’s fine, but I usually prefer cookies or bars for my empty calories.

Until I made this. It’s the best ice cream I’ve ever had.

I made it for my husband because unlike me, he is a ridiculously huge ice cream lover. It’s his thing. He loves, loves, loves ice cream.

We don’t tend to keep it in the house (his request) because he can’t trust himself around it.

However, he goes to the 24-hour Rite-Aid at 3am on ice cream runs at least 4 times a week. They have an in-store ice cream counter and he’s best friends with the graveyard shift employees.

So I decided to give him an early Father’s Day present in the form of pink sprinkles and creamy, homemade ice cream. I just didn’t think I’d be the one falling in love with it.

It’s full of chopped Golden Oreos, sprinkles, and tastes like Funfetti Cake Batter. No cake mix involved.

The flavoring secrets are a bit of almond extract, in conjunction with clear imitation vanilla extract.

Normally real vanilla extract is the way to go, but to create that classic, nostalgic, bakery-style cake batter taste, use the cheap stuff like I’ve mentioned before. Clear imitation is found next to real vanilla in the grocery store, usually for about one-third of the price.

This is a no-cook recipe. It’s a major time saver to avoid standing around whisking eggs, cream, and sugar together, then having to wait for them to cool.

The solution? A can of sweetened condensed milk. There are only two required ingredients to make it. Sweetened condensed milk and heavy cream.

Nor do you need an ice cream maker. I just recently got this Breville Smart Scoop Ice Cream Compressor from Sur La Table, but prior to that didn’t have one, and many of you may not have one either.

This recipe can be made in an ice cream maker if you have one (details in the recipe section), but it’s not necessary.

To make the ice cream, simply whip heavy cream to stiff peaks.

Then, fold in a mixture of sweetened condensed milk, almond, and vanilla extracts.

Fold means be gentle. Don’t stir like you’re mashing potatoes. Take your time so that you don’t deflate the puffiness. If you have an ice cream maker, the machine does this folding step for you.

Gently stir in cookies, sprinkles, and freeze it for at least 6 hours.

I dare you not to lick the bowl.

The ice cream freezes solid, but after 5 minutes at room temperature it’s easily scoopable. It’s similar to storebought ice cream and doesn’t turn ridiculously rock hard, an issue that can plague homemade ice cream. The photo below is before freezing for 6 hours.

This ice cream is soft, fluffy, and light. Light in texture, not in calories. Between the sweetened condensed milk, heavy cream, half a bottle of sprinkles, and 2 dozen Oreos, it’s not exactly diet food. But so worth it.

The flavor resembles sweetened, frozen whipped cream. This is not a bad thing. If you like buttercream frosting, real whipped cream or Cool Whip, or sweetened condensed milk, this is the ice cream for you. Since I love all those things, it’s definitely the ice cream for me.

It’s ridiculously creamy and rich. It’s like no ice cream I’ve ever tried. Maybe that’s why I love it. And my ice cream-loving husband polished off a generous pint in a sitting.

There’s an abundance of cookies and sprinkles in every bite. The sprinkles stay a bit crunchy while the cookies soften just slightly after being soaked in the rich, luscious, cream bath.

Although I used almond and vanilla extract, Golden Oreos, and sprinkles, my wheels are already turning with ideas of chocolate, peanut butter, Nutella, Cookie Butter, and cookie dough. My husband loves mint. I should make him mint chocolate chip.

Since I helped myself plenty to his Father’s Day gift.

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This is the best ice cream I've ever had and it's the easiest to make with just two main ingredients - whipped cream and sweetened condensed milk. It's a no-cook recipe and the recipe is written to reflect making it with or without an ice cream maker. The ice cream is soft, fluffy, and tastes a bit like sweetened, frozen whipped cream. If you like buttercream frosting, whipped cream, or sweetened condensed milk, this is the ice cream for you. The sprinkles and chunks of cookies add texture to this ridiculously creamy and rich ice cream.

Yield: about 2 quarts

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 6+ hours, for chilling

24 Golden Oreos or vanilla-flavored sandwich cookies, coarsely chopped
one 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups heavy whipping cream - for the No-Ice-Cream-Maker version (if using an ice cream maker, use 4 cups/1 quart)
3/4 cup+ sprinkles (I used 3 different kinds; two varieties of 'jimmies' and 1 non-pareils which are the little balls)

These directions (through number 7) reflect the No-Ice-Cream-Maker method.Chop the cookies; set aside.In a large bowl, add sweetened condensed milk, vanilla, almond extract, and stir to combine; set aside.To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbow grease doing it by hand), whip 2 cups heavy cream to very stiff peaks, about 5 minutes on high power.Gently add about half the whipped cream to the sweetened condensed milk mixture, and fold the cream in gently. Fold means turn the mixture over with a spatula from the bottom of the bowl up, rotate the bowl, repeat until the mixture is homogenous. The goal is to keep all that fluffy cream you just made as fluffy as possible. Take your time and be gentle. When you get the first half of the cream folded in and combined, add the remaining cream, and fold it until until mixture is smooth.Add the cookies, sprinkles, and gently fold them in to distribute evenly.Transfer ice cream mixture to a freezer-safe 2-quart container with a lid or freezer-safe bowl that can be covered with plasticwrap. Cover and freeze for at least 6 hours, or until solid. Ice cream takes about 5 minutes to come up to room temperature to scoop it out without having to wrestle with a rock. Ice cream will keep airtight in the freezer for up to 3 months.If you are Using an Ice Cream Maker - Steps 1, 2, 3 are the same. Skip steps 4 and 5. Instead, add 4 cups heavy cream to the sweetened condensed milk mixture, and stir to combine. Step 6 is the same. For step 7, follow processing directions on your ice cream maker, noting to chill the mixture if necessary before churning.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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