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–+ servings
Loaf tin full of no churn ice cream mixed with bits of coffee walnut cake, four scoops made and two with waffle cones sticking out.

No Churn Cake Ice Cream

Liz Mincin
A super easy no churn ice cream recipe with a twist. Packed full of cake crumbs, either leftovers or store bought - this flavourful ice cream can't be more simple to throw together!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Freeze 4 hours
Course Dessert
Cuisine American, British
Servings 8 people

Ingredients
  

  • 2½ cups heavy cream (or double cream)
  • ¾ cup condensed milk
  • 1 teaspoon vanilla
  • leftover cake to taste

Instructions
 

  • Add the cream, condensed milk and vanilla to a large bowl. Using a hand held electric whisk or a standing mixer, whisk together the ingredients until thickened to the consistency of whipped cream.
  • Crumble up your cake and add to the cream mixture, folding to incorporate.
  • Pour the mixture into a long baking tin or other freezer safe container and place in the freezer until set - usually at least 4 hours or overnight.
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