If you’re hunting for a show-stopping dessert that’s effortless but packs a ton of fun flavor, you’re going to love this Boo Batter No-Churn Ice Cream Recipe. Seriously, it’s one of those magical recipes that look like you spent hours fussing in the kitchen, but in reality, it comes together in a flash and requires zero fancy equipment. I’ve made this for parties, and it always steals the spotlight — all thanks to the playful mix-ins and that hypnotic black color. Stick with me, and I’ll share all the tips to nail it perfectly at home.

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Why This Recipe Works

No Ice Cream Maker Needed: The no-churn method means anyone can make this delicious treat without fancy equipment.
Perfect Texture: Using whipped cream folded into sweetened condensed milk keeps it creamy and scoopable.
Fun Mix-Ins: Chopped Kit Kats and Oreo crumbs add delightful crunch and flavor bursts you won’t get from plain ice cream.
Eye-Catching Appeal: The mysterious black food coloring combined with candy decorations makes it festive and fun for Halloween or any celebration.

Boo Batter No-Churn Ice Cream, no-churn black ice cream, Halloween ice cream recipe, easy no-ice-cream-maker ice cream, fun party dessert - 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

The ingredients in this Boo Batter No-Churn Ice Cream Recipe are simple yet work together perfectly to create that rich, creamy, and charmingly spooktacular dessert. Having quality pantry staples and the right candy mix-ins makes all the difference, so let’s chat about each one before you dive in.

Boo Batter No-Churn Ice Cream, no-churn black ice cream, Halloween ice cream recipe, easy no-ice-cream-maker ice cream, fun party dessert - Flat lay of crushed chocolate Oreo cookies with creamy white filling, broken mini Kit Kat bars showing their crisp wafer layers, bright orange and yellow candy corn, colorful smooth Smarties in pastel shades, glossy black liquid food coloring droplets, a small pat of soft pale yellow melted butter, and a can of shiny golden sweetened condensed milk, all beautifully arranged with natural textures and vibrant colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Princess Cake and Cookie Emulsion (or cake batter extract): This little ingredient is the secret flavor superhero, delivering that authentic cake batter vibe without needing an actual cake.
Salt: Just a pinch enhances all the sweetness and balances the flavors beautifully.
Sweetened Condensed Milk: Essential for sweetness and providing a thick, creamy base without churning.
Unsalted Butter: Adding melted butter rounds out the richness and smooths the texture.
Super Black Food Coloring: Trust me, this is what gives the ice cream its signature spooky look—Americolor brand is my go-to for intense black pigment.
Heavy Whipping Cream: Well chilled, it whips up into stiff peaks that lighten the condensed milk, giving you that proper ice cream softness.
Mini Kit Kats: Chopped into chunks, they add crunch and chocolatey goodness to every bite.
Cake Batter Oreo Cookies: These crushed cookies bring both texture and more cake-inspired flavor to the mix.

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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.

Make It Your Way

This Boo Batter No-Churn Ice Cream Recipe invites you to get creative — it’s easy to customize and bring your own spin. Personally, I like to play around with the candy mix-ins depending on the season or what’s on hand, but you can also tweak flavors and textures as you like.

Variation: For a nutty crunch, I sometimes swap Kit Kats for chopped pecans or toasted almonds, which adds a lovely warmth to the chilly dessert.
Dairy-Free Option: You can try coconut cream instead of heavy whipping cream for a vegan-friendly spin, though the texture will be slightly different.
Flavor Boost: Adding a teaspoon of vanilla extract enhances the overall flavor, especially if you can’t find the cake and cookie emulsion.
Seasonal Twist: Swap candy corn for festive holiday pieces like peppermint bark chunks or crushed gingerbread cookies in winter.

Step-by-Step: How I Make Boo Batter No-Churn Ice Cream Recipe

Step 1: Chill and Prep Your Tools

Start by putting your medium mixing bowl and electric mixer beaters in the freezer for about 10 minutes. This little step makes a surprisingly big difference because chilled equipment helps you whip the cream faster and get those perfect stiff peaks.

Step 2: Mix Your Base

In a large bowl, whisk together the sweetened condensed milk, melted and cooled butter, your black food coloring, the cake and cookie emulsion, and salt. You might need to add a bit more black food coloring to reach that deep, spooky hue you’re after — but don’t overdo it because the color will deepen as it freezes. I always test a small dollop in the freezer first just to be sure.

Step 3: Chop and Crush Your Mix-Ins

Chop your mini Kit Kat bars into approximately half-inch pieces — big enough to get a satisfying crunch but small enough to scoop easily. For the Oreos, I pop them in a zip-top bag and crush with a rolling pin until you have bite-sized chunks. Toss the Oreos, Kit Kats, and some smarties straight into your black base mixture, folding them gently so they’re evenly distributed.

Step 4: Whip That Cream

Pull your bowl and beaters from the freezer and whip the cream until you reach stiff peaks — this means when you lift the beaters, the cream holds its shape without drooping. Don’t rush this part; patience here leads to the dreamiest ice cream texture.

Step 5: Fold Cream Into Base

Fold the whipped cream gently into the black base mixture using a spatula. This is key — use slow, deliberate folding motions rather than stirring vigorously to keep all that air you whipped in, ensuring your ice cream stays light and creamy rather than dense.

Step 6: Freeze and Garnish

Transfer your mixture to a freezer-safe container — I love using a loaf pan for easy scooping and storage. Before covering and freezing, sprinkle on extra chopped Kit Kat pieces, candy corn, candy eyes, and smarties for that festive “boo” factor. Cover tightly, then freeze for at least 8 hours or overnight until completely set.

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Tips from My Kitchen

Use Quality Black Food Coloring: I learned early on that grocery store generic blacks don’t give that true deep color; Americolor’s “Super Black” really nails it.
Chill Everything Before Whipping: Keeping your bowl and beaters cold speeds whipping and gives you better volume in the cream.
Gentle Folding Is Key: Don’t be tempted to stir—fold slowly to keep your ice cream airy and luscious.
Warn Your Guests: Black food coloring can surprise with its… effect. I always give a heads-up to friends, so no one’s caught off guard!

How to Serve Boo Batter No-Churn Ice Cream Recipe

Boo Batter No-Churn Ice Cream, no-churn black ice cream, Halloween ice cream recipe, easy no-ice-cream-maker ice cream, fun party dessert - A rectangular dish with a light blue speckled container holds a smooth, dark black surface of dessert. On top, there are scattered small white candy eyeballs with black centers, colorful round candy pieces in orange, yellow, green, red, and purple, pieces of candy corn with yellow, orange, and white layers, and broken sections of chocolate wafer candy bars. The scene is against a black fabric background with two waffle cones spilling colorful candy wrappers and candy into the frame. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to go over the top with garnishes that keep the Halloween spirit alive — think candy eyes, broken mini Kit Kat pieces, candy corn, and a sprinkle of bright smarties. These not only add texture but make scoops look super fun and inviting. Plus, if you have waffle cones on hand, serving scoops in them amps up the presentation instantly.

Side Dishes

This ice cream pairs wonderfully with simple sides like warm brownies or chocolate chip cookies. The warm/cold contrast is divine, especially on crisp autumn nights when you gently balance rich dessert comfort with the chill of the ice cream.

Creative Ways to Present

For parties, I’ve plated scoops on black plates with edible glitter and fake spider webs (from the craft store, of course) to double down on the spooky effect. Another fun idea is serving the ice cream in hollowed-out mini pumpkins — the perfect Insta-worthy moment and guaranteed crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container to protect from freezer burn. Because of the whipped cream, the texture stays pretty smooth, but I always try to eat it within a week for the best creaminess and fresh flavor.

Freezing

This Boo Batter No-Churn Ice Cream Recipe freezes beautifully, but remember—no churn recipes tend to get a bit softer and melt faster than traditional churned ice cream. I find freezing it overnight ensures solid firmness, but serving within a day or two keeps the best texture.

Reheating

Since this is ice cream, you won’t be reheating it to serve. But if it gets too hard in the freezer, just let it sit at room temperature for about 5–10 minutes before scooping—it softens right up without melting too much.

FAQs

Can I use regular vanilla extract instead of cake and cookie emulsion?

Absolutely! While the cake and cookie emulsion lends a more authentic and strong cake batter flavor, a teaspoon of vanilla extract will still provide a lovely aroma and base flavor if you can’t find the emulsion.
What if I don’t have mini Kit Kats or cake batter Oreos?

No worries! Any chocolate-covered wafer candy or your favorite chocolate bars can be chopped and used as a substitute. For the Oreos, regular or any cookie with a similar texture works well; just crush them into chunky bits.
How do I prevent ice crystals from forming?

Stirring or folding in air during the whipping and mixing stages helps! Also, covering your ice cream container tightly and freezing it in a consistent temperature environment minimizes ice crystals. Avoid leaving it half uncovered in the freezer.
Will the black color stain teeth or lips?

Yes, black food coloring can temporarily tint your lips or teeth. That’s why I always give a fun heads-up to guests, especially kids. It washes off quickly with some water and won’t cause harm.
Can I make this ice cream ahead of time for a party?

Definitely! I recommend making it the day before and freezing overnight. Just bring it out about 10 minutes before serving to let it soften to a scoopable consistency. It’s one less thing to worry about on party day.

Final Thoughts

This Boo Batter No-Churn Ice Cream Recipe holds a special place in my heart because it’s one of those rare treats that combines the ease of no-churn with the excitement of candy mix-ins and festive vibes. Whether you’re making it for a casual family night or a Halloween bash, I promise you’ll have people raving about both the taste and the cool, slightly spooky presentation. Trust me, once you try it, you’ll have this recipe tucked away as your go-to crowd-pleaser. So grab your mixing bowl and let’s make some magic happen!