Boo Batter No-Churn Ice Cream Recipe

If you’re on the hunt for a show-stopping dessert that’s goofy fun, super simple, and absolutely delicious, you’ve got to try my Boo Batter No-Churn Ice Cream Recipe. Trust me, this recipe is fan-freaking-tastic because it combines rich cake batter flavor, spooky black color, and fun candy mix-ins—all without an ice cream maker. Whether you’re gearing up for a Halloween party or just craving something wildly indulgent, this no-churn ice cream will totally wow your friends and family.

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Ingredients & Why They Work

Every ingredient in the Boo Batter No-Churn Ice Cream Recipe plays a key role in building that creamy, flavorful, and spooky dessert everyone will rave about. I’ve learned the hard way to use chilled cream and just enough black food coloring to get the color right without overpowering the taste.

• Princess Cake and Cookie Emulsion (or cake batter extract): This is the magic flavor that brings the “cake batter” taste to life—so important for authenticity.
• Salt: A pinch balances sweetness and enhances all the flavors.
• Sweetened Condensed Milk: Adds natural sweetness and creamy texture without needing to cook anything down.
• Unsalted Butter (melted and cooled): Adds richness and smoothness—you want it melted but cooled so it blends without cooking the other ingredients.
• Super Black Food Coloring: The star for that perfect deep black hue, but be careful with quantity as it darkens when frozen.
• Heavy Whipping Cream (well chilled): Whipped to stiff peaks, this provides the fluffy, airy body that makes the ice cream so luscious without churning.
• Mini Kit Kats (chopped): For crunch and chocolaty bites that mix so fun into the ice cream.
• Cake Batter Oreo Cookies (crushed): Adds texture and double down’s on the cake batter vibe plus some Oreo crunch.

Make It Your Way

I love playing around with the candy mix-ins in this Boo Batter No-Churn Ice Cream Recipe depending on the occasion. You can easily swap out Kit Kats for other favorites or add festive touches. The key is making it feel personal and fun—because that’s what makes the end result extra special.

• Variation: I sometimes swap the Kit Kats for crushed Reese’s pieces when I want a peanut butter twist—it’s surprisingly addictive! You’ll enjoy seeing how easy it is to customize this base recipe.
• Dietary Modifications: For a dairy-free version, you can experiment with coconut cream instead of heavy cream and use a dairy-free sweetened condensed milk, though texture may be a bit different.
• Seasonal Change: Around Christmas, I add crushed peppermint candies instead of candy corn to keep it festive and fresh.

Step-by-Step: How I Make Boo Batter No-Churn Ice Cream Recipe

Step 1: Prep Your Tools for the Best Whip

First things first—pop your medium mixing bowl and the beaters from your electric mixer into the freezer for about 10 minutes. This little chill makes a huge difference when whipping heavy cream because cold tools help keep everything light and fluffy. Trust me, I learned this the hard way after struggling with a too-soft whip that just wouldn’t hold.

Step 2: Mix Your Boo Batter Base

In a large bowl, whisk together your sweetened condensed milk, melted (but cooled!) butter, black food coloring, cake and cookie emulsion, and salt. Here’s a tip: add black food coloring slowly. The mix looks like a light gray at first but will deepen beautifully once frozen. Adding too much at once can turn it bitter or stain. If you want a super black ice cream, a little extra color after chilling is the way to go.

Step 3: Chop and Crush Your Mix-Ins

Time for the fun stuff! Chop your Mini Kit Kats into half-inch pieces—big enough to get satisfying chocolate bites but small enough to blend through every scoop. For the Oreos, I just toss them into a ziplock bag and crush gently with a rolling pin until you’ve got a mix of crumbs and small chunks. It’s a great tactile step that gets very satisfying as you hear those cookie bits crunch.

Step 4: Fold in the Fluffy Cream

Whip your chilled heavy cream to stiff peaks in the cold bowl you prepared. Then, gently fold that fluffy goodness into your black condensed milk mixture. This folding step is key: you want to keep as much air in the whipped cream as possible so your ice cream stays light—no overmixing here! Keep it gentle and slow, like you’re tucking in a cozy blanket.

Step 5: Mix in Candy & Freeze

Stir in your chopped Kit Kats, crushed Oreos, and about 2 tablespoons of Smarties into the mixture. Then transfer everything into a freezer-safe container—(I use a loaf pan, which fits perfectly in my freezer and makes slicing easy). Top with extra candy for garnish, cover tightly, and freeze for at least 8 hours or overnight. Remember, no-churn ice cream tends to melt faster, so plan to serve soon after thawing!

How to Serve Boo Batter No-Churn Ice Cream Recipe

Garnishes

I like to top mine with extra mini Kit Kat pieces, candy corn, candy eyes, and of course some leftover Smarties. These garnishes aren’t just for looks—they add a fun surprise of colors, textures, and flavors. Plus, they make it feel like a party every time you scoop into a bowl.

Side Dishes

This ice cream is so rich and flavorful that I often serve it just as-is or alongside simple baked goods—think chocolate chip cookies or a warm brownie. The warm/cold contrast always makes the experience feel extra special.

Creative Ways to Present

For Halloween gatherings, I’ve served this ice cream in waffle cone “cauldrons” lined with black or orange tissue paper, or scooped into little spooky-themed cups with candy eyes stuck to the side. It’s such an easy way to amp up the fun factor without extra fuss.

Make Ahead and Storage

Storing Leftovers

Store leftover Boo Batter No-Churn Ice Cream in an airtight container, preferably with a layer of plastic wrap pressed directly on the surface to minimize ice crystals. This keeps it tasting fresh and creamy longer. I’ve had great luck keeping it good for about a week this way.

Freezing

When freezing the ice cream initially, I always make sure it’s covered tightly to avoid freezer burn. It behaves best when frozen solid overnight—any sooner, and it might be a bit soft. If your freezer is too cold, though, watch out for rock-hard ice cream that’s tough to scoop.

Reheating

No need to “reheat” ice cream, but if it’s too hard straight from the freezer, let it sit at room temp for about 5 to 10 minutes before scooping. This little patience trick saves you the headache of broken scoopers and preserves the creamy texture perfectly.

FAQs

Final Thoughts

I genuinely adore this Boo Batter No-Churn Ice Cream Recipe because it’s easy enough for a last-minute dessert but special enough to feel like a celebration. Every time I make it, the fun colors and mix-ins bring out smiles—and sometimes a little playful scary delight. I hope you’ll give it a try and enjoy the mix of spooky whimsy and creamy happiness as much as I do. It’s the perfect treat to share with friends, family, or just keep all to yourself (I won’t judge!).

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