Oreo Chocolate Cake Batter Ice Cream

Chocolate Cake Batter Ice Cream swirled with Oreos and sprinkles is the ultimate sweet treat! Perfect for birthday celebrations.

The best way to sweeten up any day is a scoop of ice cream. Especially when that scoop of ice cream is homemade and full of Oreos and sprinkles. 

The first time I tried cake batter ice cream was at Cold Stone Creamery and I was instantly hooked! And while the classic vanilla flavor is fab, we are big chocolate fans in this house so I wanted to switch things up a bit. To do that instead of using vanilla cake mix, you use chocolate. 

With the added sprinkles and Oreo cookies this Oreo Cake Batter Ice Cream is destined to be a hit in your  home. It was definitely a hit in ours! And my kiddos love that we can make our own ice  cream. 

What ingredients do you need?

• CHOCOLATE CAKE MIX: I used Betty Crocker Triple Chocolate Cake Mix but use whatever cake mix you prefer.

DES’ TIP: For food safety, I recommend cooking the cake mix before hand. Just 5 minutes in the oven will be enough.

• HEAVY CREAM: Make sure to use heavy cream, not simply whipping cream. Heavy cream has more fat so it’ll hold it’s shape better when whipped. 
• MILK: Whole milk! You want the extra fat content when you’re making ice cream. 
• GRANULATED SUGAR 
• VANILLA EXTRACT 
• SALT: It might sound weird to add it to ice cream but it just brings  out the flavor a bit more. 
• OREO COOKIES: Chopped, or crushed. You want to keep some big pieces in there. 
• SPRINKLES: Let’s be honest, sprinkles just make everything more fun! 

How do you make cake batter ice cream?

You are going to need an ice cream maker to make this ice cream but that is the only special equipment that you’ll need. Other than that, it’s just time.

Homemade cake batter ice cream does take some time to make so you’ll want to plan in advance. The ice cream mixture needs to chill before you churn it any then it needs to freeze. I usually make it the day before I want to serve it.  

And if you’ve ever been intimidated by homemade ice cream (especially the use of eggs), this is a great first recipe to try! It’s super easy and made with no eggs. 

Step #1: Preheat oven to 350 degrees. Spread cake mix onto a cookie sheet and bake for 5 minutes. Allow to cool completely. 

Step #2: Whisk together heavy cream, milk, sugar, cake mix, salt and vanilla extract together in a bowl. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Step #3: Once chilled, freeze ice cream according to your ice cream maker manufacturer’s instructions. When there is about 5 minutes left, slowly add in the crushed Oreos a little at a time until they are all incorporated. 

Step #4: Spoon 1/3 of ice cream into a freezer safe container, sprinkle 1/3 of sprinkles on top, top with another 1/3 of ice cream and another third of the sprinkles. Repeat once more with remaining ice cream and sprinkles. Cover and freeze until firm, about 4 hours. Serve. 

Whether you’re celebrating a birthday or just want to keep some homemade ice cream in the freezer to satisfy your sweet tooth, this Oreo Chocolate Cake Batter Ice Cream is everything you need!

Now that you know how easy it is to make your own ice cream, here are some more Homemade Ice Cream Recipes you’ve got to try:

• Cookie Butter Ice Cream
• Snicker Ice Cream
• Nutter Butter Ice Cream

Have a sweet tooth? Here are some of the most popular dessert recipes on my blog:

• Blueberry Crisp Recipe
• Cherry Cheesecake
• Duncan Hines Brownie Mix Cookies
• Stuffed Strawberries

Note: This recipe was originally posted in 2013. Updated in 2021 with new photos, nutrition information and step by step photos.

Oreo Chocolate Cake Batter Ice Cream

Chocolate Cake Batter Ice Cream swirled with Oreos and sprinkles is the ultimate sweet treat! Perfect for birthday celebrations.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 6 hours hrs 15 minutes mins

Cook Time 5 minutes mins

Total Time 6 hours hrs 20 minutes mins

Course Desserts

Cuisine American

Servings 6 Servings

Calories 499 kcal

Ingredients

  

1x2x3x

Ingredients:

• ▢ 2 cups heavy cream
• ▢ 1 cup whole milk
• ▢ 1/2 cup granulated sugar
• ▢ 3/4 cup chocolate cake mix I used Betty Crocker Super Moist Triple Chocolate Fudge
• ▢ 1/8 teaspoon salt
• ▢ 2 teaspoons vanilla extract
• ▢ 3/4 cup crushed Oreo Cookies
• ▢ 1/3 cup rainbow sprinkles

Instructions

 

• ▢
  Preheat oven to 350 degrees. Spread cake mix onto a small rimmed baking sheet and bake for 5 minutes. Remove and let cool.
• ▢
  Whisk together heavy cream, milk, sugar, cake mix, salt and vanilla extract together in a bowl. Cover and refrigerate until well chilled, at least 4 hours or overnight.
• ▢
  Once chilled, freeze ice cream according to your ice cream maker manufacturer's instructions. When there is about 5 minutes left, slowly add in the crushed Oreos a little at a time until they are all incorporated.
• ▢
  Spoon 1/3 of ice cream into a freezer safe container, sprinkle 1/3 of sprinkles on top, top with another 1/3 of ice cream and another third of the sprinkles. Repeat once more with remaining ice cream and sprinkles. Cover and freeze until firm, about 4 hours. Serve.

Notes

Nutrition facts for estimation purposes only.

Nutrition

Calories: 499kcalCarbohydrates: 61gProtein: 4.5gFat: 28.4gSaturated Fat: 12.4gCholesterol: 59mgSodium: 380mgFiber: 1.7gSugar: 50.3g

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Keywords: cake batter ice cream, dessert, philidelphia ice cream