No Churn Cake Batter Ice Cream Pie

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This Cake Batter Ice Cream Pie has a light, creamy no-churn ice cream filling that’s flavored with cake mix! It’s full of colorful sprinkles and set in a vanilla wafer crust. It’s easy to make with simple ingredients and no machine required!

Why You’ll Love This Funfetti Cake Batter Ice Cream Pie

• Cake Batter, baby. You really can’t go wrong with anything “cake batter” flavored and full of sprinkles. It’s so delicious and colorful!
• Texture. The smooth, creamy ice cream filling for this pie is so good!
• No bake. I love a good no bake dessert, especially in the warmer months. You won’t have to worry about staying close to the oven or overheating your kitchen. Just assemble the pie and let it chill in the freezer.
• No special equipment. It’s super easy to make this ice cream because there’s no ice cream maker involved. Just a little bit of mixing, whisking and folding!

Ingredients and Substitutions

Here’s what you’ll need to make this ice cream pie. Don’t forget to scroll to the recipe card below for precise measurements.

• Nilla wafer cookie crumbs – I used these, but other similar cookies should work just fine.
• Butter – To hold the crust crumbs together. You can use salted or unsalted butter. The choice is yours.
• Cake mix – I used a Funfetti cake mix, but regular vanilla (or even another flavor) would also work. You need to allow time to heat-treat the cake mix.
• Sweetened condensed milk – Don’t confuse this with evaporated milk. They aren’t the same and won’t give the same result.
• Milk – I used 2%, but whole milk would also work.
• Vanilla extract – For a little extra flavor and flavoring the whipped cream.
• Heavy whipping cream – The heavy cream must be cold. If it is too warm, it won’t whip up and hold volume properly. You’ll use it for whipped cream in the no-churn ice cream and for on top.
• Sprinkles – Feel free to switch up the colors to various occasions. I’d recommend sticking with jimmies. Other types can be a little crunchy and non-pareils bleed easily.

How to Make Cake Batter Ice Cream Pie

Ready to get started? Here’s a quick look at how to make this delicious ice cream pie. Be sure to scroll to the recipe card below for more thorough instructions.

• Make the crust. Combine cookie crumbs and melted butter. Pour the mixture into the pie pan and press into an even layer on the bottom and up the sides. Put the crust in the freezer while you make the filling.

• Make the filling. Combine the sweetened condensed milk, milk, cooled cake mix and vanilla extract in a large bowl.
• Add whipped cream and sprinkles. Whip the heavy cream on high speed until stiff peaks form. Fold the whipped cream into the sweetened condensed milk mixture in two parts. Add the sprinkles and gently fold until evenly dispersed.
• Add to pan and freeze. Pour the ice cream into the prepared crust and freeze at least 4-6 hours or overnight.

• Decorate. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream around the border of the pie. Decorate with additional sprinkles.

Tips for Success

• Grease the pie pan. To ensure easy slicing and serving, grease the pie pan with non-stick spray before pressing the crust into it.
• Cold whipped cream. The heavy cream for the ice cream filling and the whipped cream topping must be cold. If it is too warm, it won’t whip up and hold volume properly and you’ll find yourself with an overly dense, icy filling and a runny whipped cream topping.
• Fold gently. When folding the whipped cream into the sweetened condensed milk mixture and then again when folding the sprinkles into the ice cream, be gentle. You don’t want to knock the volume out of the whipped cream.
• More crust options. I used a vanilla wafer crust here but a graham cracker crust would be just as delightful. You could also use an Oreo crust – either with chocolate or Golden Oreos. You could even use birthday cake Oreos.

How to Store Ice Cream Pie

Store the pie well-covered in the freezer until you’re ready to serve it. It’s best if eaten within 2 weeks. If you wrap it in some plastic wrap to protect it from freezer burn, it could last a couple weeks more.

More Great Frozen Treats

• Copycat Dairy Queen Ice Cream Cake
• Chocolate Cherry Ice Cream Pie
• Chocolate Chip Cookie Dough Ice Cream Pie
• No Churn Birthday Cake Ice Cream
• Frozen Fruit Salad Cupcakes
• Strawberry Ice Cream Cake

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