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.

Course Desserts

Cuisine American

Keyword cake batter ice cream, dessert, philidelphia ice cream

Prep Time 6 hours 15 minutes

Cook Time 5 minutes

Total Time 6 hours 20 minutes

Servings Servings

Calories 499kcal

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

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.

Nutrition facts for estimation purposes only.