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Dot Cake Ice Cream Recipe (No Churn)

This easy Dot Cake Ice Cream is a creamy no-churn dessert made with whipped cream, sweetened condensed milk, vanilla cake, and colorful rainbow nonpareils. It captures all the fun of the viral Dot Cake trend in an easy homemade ice cream recipe, no ice cream maker required.
Prep Time10 minutes
freezing time6 hours
Total Time6 hours 10 minutes
Course: Ice Cream & Frozen Treats
Cuisine: American
Keyword: dot cake, dot cake ice cream, ice cream, no churn, nonpareils, vanilla
Servings: 10 servings
Calories: 214kcal

Ingredients

  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 14 ounce can sweetened condensed milk
  • 1 slice vanilla cake about 1 cup
  • ¾ cup rainbow nonpareils divided

Instructions

  • Add your heavy cream and vanilla to a large mixing bowl. Use an electric hand mixer to whisk the cream with the beater attachments for about 3 minutes, or until the cream begins to form stiff peaks.
  • Use a large spatula or spoon to fold in the condensed milk until it is fully incorporated with the whipped cream.
  • Using your hand mixer on a low speed, stir in the cake and ¼ cup of sprinkles until the cake is broken up and the sprinkles are evenly distributed throughout the mixture.
  • Pour your ice cream mixture into a 9x5 inch loaf pan. Sprinkle the remaining nonpareils over the top of the ice cream. Cover the pan with plastic wrap and set your ice cream in the freezer for 5-6 hours, or until the center is firm.
  • Scoop, serve, and enjoy!

Notes

  • Freeze time will vary depending on your freezer. Most freezers will need about 5 hours, but colder freezers may have it ready in around 4 hours.
  • This recipe can easily be made the night before serving.
  • You can use frosted or unfrosted vanilla cake.
  • Sweetened condensed milk is essential for the creamy texture. It does not freeze completely solid, which helps keep the ice cream soft enough to scoop.
  • Rainbow nonpareils work best because they keep their shape and create the colorful Dot Cake look throughout the ice cream.
  • Serve in bowls, waffle cones, sugar cones, or even sandwiched between two cookies for an extra-special treat.

Storage

Cover the loaf pan tightly with plastic wrap or transfer the ice cream to an airtight container before freezing.
Store in the freezer for up to 2 months for the best flavor and texture.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 13g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 14mg | Potassium: 46mg | Fiber: 0.001g | Sugar: 12g | Vitamin A: 700IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.1mg