{No-Churn} Chocolate Cake Batter Ice Cream with Chocolate Chunks
This {No-Churn} Chocolate Cake Batter Ice Cream with Chocolate Chunks is what dreams are made of! Easy to make and delicious to eat! This stuff is dangerous!
Servings: 16 servings
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk 14 oz.
- 1 ½ cups chocolate cake mix reserve remaining cake mix for another use
- 1 bar Ghirardelli Intense Dark 60% Cacao Evening Dream (or similar chocolate bar), chopped 3.5 oz.
Instructions
- Beat whipping cream with an electric mixer in a large bowl until stiff peaks form.
- Stir condensed milk and cake mix together in another bowl. Fold cake mix mixture into whipped cream. Fold in the chocolate chunks.
- Pour mixture into a freezer-safe container, cover the container, and freeze until ice cream is set, 6 hours to overnight.
Notes
- I think dark chocolate is best as it is a nice contrast to the sweet ice cream, but you can use your favorite chocolate bar here.
Nutrition
Calories: 266kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 42mg | Sodium: 134mg | Potassium: 202mg | Fiber: 1g | Sugar: 20g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
