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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 6 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Boo Batter Ice Cream Recipe is a no-churn, spooky-themed treat perfect for Halloween or any fun occasion. It combines the rich flavors of sweetened condensed milk, cake batter extract, and crunchy mix-ins like mini Kit Kats and cake batter Oreos with striking black food coloring for an eye-catching dessert that is quick and easy to prepare without an ice cream maker.

Ingredients

Scale

Main Ingredients

  • 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 chopped up mini Kit Kats (about ½ inch pieces)
  • 8 chopped/crushed cake batter Oreo cookies

Garnish

  • Candy corn
  • Smarties (about 2 tablespoons)
  • Broken pieces of mini Kit Kat chocolate bars
  • Candy eyes
  • Waffle cones (optional)

Instructions

  1. Chill Bowl and Beaters: Place a medium mixing bowl and electric mixer beaters in the freezer for about 10 minutes to chill thoroughly before whipping the cream.
  2. Mix Base Ingredients: In a large bowl, whisk together the sweetened condensed milk, melted butter, black food coloring, cake and cookie emulsion (or cake batter extract), and salt until well combined. Add extra black food coloring if you want a deeper color but use sparingly as it darkens once frozen.
  3. Prepare Mix-ins: Chop the mini Kit Kat bars into ½ inch pieces. Crush the cake batter Oreos by placing them in a ziplock bag and using a rolling pin or similar tool.
  4. Add Mix-ins to Base: Fold the crushed Oreos, chopped Kit Kats, and about 2 tablespoons of Smarties into the black condensed milk mixture gently to distribute evenly.
  5. Whip Cream: In the chilled bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form, meaning the cream holds its shape when the beaters are lifted.
  6. Combine Cream and Base: Carefully fold the whipped cream into the condensed milk mixture to keep the mixture light and airy without deflating the whipped cream.
  7. Freeze Ice Cream: Transfer the combined mixture into a suitable freezer container such as a loaf pan. Garnish the top with additional Kit Kat pieces, candy corn, candy eyes, and Smarties for decoration.
  8. Freeze Until Solid: Cover the container tightly and freeze for at least 8 hours or overnight until the ice cream is fully set and firm.

Notes

  • No-churn ice cream tends to melt faster than churned ice cream, so serve immediately after scooping for best texture.
  • Adjust black food coloring carefully; it darkens during freezing and can stain, so use only as much as needed for the desired color.
  • Warning your guests about the black food coloring can prevent panic as it can color bodily waste temporarily.
  • Use a chilled bowl and beaters when whipping cream to get the stiffest peaks possible.
  • Loaf pans are great for freezing and scooping no-churn ice cream.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290 kcal
  • Sugar: 30 g
  • Sodium: 140 mg
  • Fat: 18 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 65 mg

Find it online: https://skilletjoy.com/black-cake-batter-no-churn-ice-cream-with-kit-kats-and-oreos-recipe/