Description
This Boo Batter Ice Cream is a fun, no-churn recipe perfect for Halloween or any festive occasion. Combining cake batter flavor and cookie mix-ins, it’s an easy homemade treat that requires no ice cream maker and freezes into a creamy, colorful delight.
Ingredients
Scale
Ice Cream Base
- 1 teaspoon Princess Cake and Cookie Emulsion or cake batter extract
- ¼ teaspoon salt
- 14 oz. can sweetened condensed milk
- 2 tablespoon unsalted butter melted and cooled
- ¾ tablespoon super black food coloring (Americolor brand recommended)
- 2 cups heavy whipping cream, well chilled
- 4 mini Kit Kat bars, chopped into ½ inch pieces
- 8 cake batter Oreo cookies, chopped or crushed
- 2 tablespoon smarties
Garnish
- Candy corn
- Smarties
- Broken pieces of mini Kit Kat chocolate bars
- Candy eyes
- Waffle cones (optional)
Instructions
- Chill Bowl and Beaters: Place a medium mixing bowl and electric mixer beaters into the freezer for about 10 minutes to chill thoroughly.
- Mix Base Ingredients: In a large bowl, whisk together the sweetened condensed milk, melted butter, super black food coloring, cake and cookie emulsion (or cake batter extract), and salt. Adjust black food coloring to achieve desired darkness, keeping in mind the color intensifies after freezing.
- Prepare Mix-ins: Chop the mini Kit Kat bars into ½ inch pieces. Crush or chop the Oreo cookies by placing them in a ziplock bag and using a rolling pin to break them into chunks.
- Combine Mix-ins with Base: Fold the crushed Oreos, chopped Kit Kats, and about 2 tablespoons of smarties into the black ice cream mixture.
- Whip the Cream: Using chilled bowl and beaters, whip the heavy whipping cream to stiff peaks.
- Fold Whipped Cream into Base: Gently fold the whipped cream into the black condensed milk mixture until just combined, taking care to keep the mixture light and airy.
- Freeze the Ice Cream: Transfer the mixture into a freezer-safe container such as a loaf pan. Garnish the top with additional Kit Kat pieces, candy corn, candy eyes, and smarties for festive decoration.
- Freeze Until Solid: Cover tightly and freeze for at least 8 hours or overnight until firm.
- Serve: Remove from freezer and serve immediately to prevent melting.
Notes
- No-churn ice cream melts faster than traditional ice cream made with an ice cream maker—serve immediately to enjoy optimal texture.
- Black food coloring can stain and causes a strong color in the ice cream and should be used judiciously; inform guests especially children to avoid surprises.
- For the best texture, ensure heavy cream is very well chilled before whipping.
- You can substitute the cake batter Oreo cookies and Kit Kats with similar candy bars and cookies if unavailable.
- Using a loaf pan inside a larger container helps prevent spills and makes it easier to transfer the ice cream in and out of the freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
