Okay, friend, you are going to love this one—my Black Cake Batter No-Churn Ice Cream with Kit Kats and Oreos Recipe is basically the ultimate indulgence for any ice cream lover who craves a fun, colorful twist without the hassle of an ice cream machine. It’s insanely creamy, richly chocolaty (without the stress of baking a cake), and studded with crunchy little bites of your favorite candy bars and cookies. Trust me, once you try this recipe, it’ll be your go-to treat for hot days, parties, or whenever you need a sweet pick-me-up.

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Why This Recipe Works

No Ice Cream Machine Needed: You get creamy, dreamy ice cream without investing in fancy equipment.
Perfect Black Color: Super black food coloring delivers that show-stopping look while balancing flavor.
Chunky Candy Mix-ins: Kit Kats and Oreos add the best crunchy texture and nostalgic taste.
Fun and Festive: The candy corn, smarties, and candy eyes garnish make it playful and perfect for celebrations.

Black Cake Batter No-Churn Ice Cream with Kit Kats and Oreos, no-churn ice cream recipes, chocolate candy bar ice cream, easy no-machine ice cream recipe, creamy no-churn chocolate ice cream - The image shows a scoop of dark black ice cream with a rough texture lifted on a metal ice cream scooper above a white dish filled with the same ice cream. The ice cream base is very dark, almost charcoal black, with visible chunks mixed inside. Around the edges of the dish, colorful candy pieces like red, yellow, orange, and white candy-coated chocolates and pieces of chocolate bars are scattered. In the background, there is a colorful, open candy bag lying on a white marbled surface. The scene has a close-up focus on the dark ice cream. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Black Cake Batter No-Churn Ice Cream with Kit Kats and Oreos Recipe mixes classic dessert flavors with the ease of no-churn ice cream. Each ingredient plays a role in creating that luscious texture and bold cake-like flavor you’ll adore. When shopping, I recommend good quality emulsion or cake batter extract, and definitely fresh heavy cream for the best whip.

Princess Cake and Cookie Emulsion or Cake Batter Extract: This is the flavor hero that turns the ice cream into a cake batter sensation.
Salt: Enhances the sweetness while balancing the richness of the cream.
Sweetened Condensed Milk: Adds smooth sweetness and helps the ice cream set without churning.
Unsalted Butter (melted and cooled): Brings a subtle richness and authentic buttery note.
Super Black Food Coloring (Americolor recommended): Gives the ice cream that deep, striking black color that’s Instagram-worthy.
Heavy Whipping Cream (well chilled): Whipping it to stiff peaks is key for creamy texture and volume.
Mini Kit Kats (chopped): These little crunchy pieces add perfect chocolate wafer bits.
Cake Batter Oreo Cookies (chopped/crushed): Adds that cookie crunch and complements the cake batter flavor fantastically.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Black Cake Batter No-Churn Ice Cream with Kit Kats and Oreos Recipe is how easy it is to customize. I love adding extra candy bits or swapping in different cookies to suit what you have on hand or the season’s vibe—go wild!

Chocolate Lovers’ Variation: Double the Kit Kats and Oreos if you want an ultra-chocolatey texture—I’ve done this for birthday parties and it was a hit!
Dairy-Free Swap: Try a coconut-based condensed milk and whip coconut cream instead of heavy cream for a glorious vegan spin.
Seasonal Flair: Around fall, I love adding crushed candy cane bits for a festive minty crunch.

Step-by-Step: How I Make Black Cake Batter No-Churn Ice Cream with Kit Kats and Oreos Recipe

Step 1: Chill Your Tools for Perfect Whipping

This is my secret to fluffy whipped cream every time: pop your mixing bowl and beaters into the freezer for about 10 minutes before you start. Cold tools help the cream whip up faster and hold those gorgeous stiff peaks. Don’t skip this if you want the best texture!

Step 2: Mix the Black Cake Batter Base

In a large bowl, combine the sweetened condensed milk, melted (and cooled!) butter, salt, cake and cookie emulsion, and black food coloring. Whisk well until smooth and the color is to your liking — remember, it will darken a bit as it freezes, so start with a little and add more if needed. I always add the color slowly to avoid ending up with a shade that’s too intense or off-putting. Pro tip: there’s a fun story about this color’s “exit strategy” later!

Step 3: Prepare Your Candy Mix-Ins

Chop your mini Kit Kats into about half-inch pieces for nice candy chunks that won’t sink or get lost. For the Oreos, I stash them in a Ziplock bag and gently crush with a rolling pin—this way you get a good mix of small bits and chunkier pieces for texture and flavor bursts throughout your ice cream.

Step 4: Fold in Whipped Cream and Mix-Ins

Whip your chilled heavy cream to stiff peaks—look for those pointy tips that hold their shape. Gently fold the whipped cream into your black cake batter mixture so you keep all that airy fluffiness. Then sprinkle in the crushed Oreos, chopped Kit Kats, and a couple tablespoons of Smarties for pops of color and fun. Folding delicately keeps the texture light and luscious.

Step 5: Freeze and Garnish

Transfer your ice cream mixture into a freezer-safe container (I like using a loaf pan). Garnish the top liberally with leftover Kit Kat pieces, candy corn, candy eyes, and more Smarties—it’s so fun to see all those playful bits on top! Cover tightly (I usually wrap in plastic before sealing with a lid) and freeze for at least 8 hours or overnight until firm.

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Pro Tips for Making Black Cake Batter No-Churn Ice Cream with Kit Kats and Oreos Recipe

Chill Everything: The cold bowl and beaters really make whipping cream a breeze, giving your ice cream perfect volume.
Go Slow with Food Coloring: Add black food coloring gradually to avoid an overly strong or unnatural taste and remember it deepens in the freezer.
Fold, Don’t Stir: Folding in whipped cream keeps your ice cream light and creamy instead of dense and heavy.
Warn Your Guests About the Black Color: This food coloring is notorious for temporarily coloring… well, everything. Trust me, I’ve experienced the “bathroom panic” after a birthday party—heads up saves stress!

How to Serve Black Cake Batter No-Churn Ice Cream with Kit Kats and Oreos Recipe

Garnishes

I love topping mine with extra candy eyes and broken Kit Kat pieces—they add that whimsical, fun vibe perfect for kids’ parties or Halloween. Candy corn isn’t just decorative; it adds a sweet, slightly crunchy contrast. If you want a fancy touch, crumble some waffle cones on top for that addictive cone crunch.

Side Dishes

This ice cream pairs beautifully with a simple chocolate drizzle or alongside warm brownies for a decadent dessert combo. If you’re setting up a party table, I like quick bites like mini brownies, shortbread cookies, or even slices of pound cake to scoop the ice cream onto—heavenly!

Creative Ways to Present

For special occasions, try serving scoops in waffle cones with extra candies stuck into the sides or drizzle colorful sprinkles over the top. I once did little individual parfait glasses layered with this ice cream and crushed Oreos; it was a total crowd-pleaser and made serving easy.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the freezer—ideally the same container you froze it in. I like to press a piece of parchment paper or plastic wrap directly onto the surface before sealing to keep ice crystals from forming and keep the texture silky.

Freezing

This recipe freezes beautifully and holds its texture well overnight or up to a week. Just make sure to cover it tightly, and let it soften at room temperature for about 10 minutes before scooping for that perfect creamy scoop.

Reheating

Ice cream doesn’t get reheated, obviously, but if it gets too hard in the freezer, just leave it on the counter for a short bit before scooping. I always do a “gentle thaw” rather than microwaving to keep the texture intact.

FAQs

Can I use regular vanilla extract instead of cake batter emulsion?

While vanilla extract will work in a pinch, cake batter emulsion or extract brings a much richer and distinct “cake-like” flavor that vanilla alone can’t replicate. If you want that authentic black cake batter flavor, try to find the emulsion or extract—it’s worth it!
Why does the black food coloring stain so much?

Super black food coloring is very concentrated and can temporarily stain your hands, clothes, and even skin. It’s food-safe, but the intense pigment means you’ll want to handle it carefully and warn anyone eating about the playful “after-effects.”
Is this ice cream kid-friendly?

Absolutely! Kids love the fun candy mix-ins and the bright colors. Just a heads-up: the black food coloring can leave some colorful “signs” in their mouths or throats for a little while, which usually amuses most kids but might surprise parents.
Can I omit the Kit Kats or Oreos?

You can, but you’ll miss the lovely crunch and texture contrast they bring. If you have allergies or preferences, try substituting with other favorite candies or cookie chunks—you might discover a new favorite combo!
How long does it take to freeze this no-churn ice cream?

Plan on freezing it at least 8 hours or overnight for the best firmness. The heavy cream and condensed milk help it freeze to a nice scoopable texture without needing an ice cream maker.

Final Thoughts

This Black Cake Batter No-Churn Ice Cream with Kit Kats and Oreos Recipe is one of those treats that totally brightened up my dessert game—and I’m sure it will do the same for you. It’s easy enough for a last-minute craving but festive enough to share and impress. Plus, that striking black color makes it a showstopper at any event, even before the first bite (which, trust me, you won’t be able to resist). So go ahead, whip this up, enjoy the candy crunch, and savor the creamy magic—your taste buds will thank you!