Description
This Boo Batter Ice Cream is a no-churn recipe that combines a rich cake batter flavor with fun Halloween-themed mix-ins like Kit Kat pieces, Oreo crumbs, and candy decorations. The black food coloring adds a spooky appearance perfect for festive occasions. It’s creamy, indulgent, 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 mini Kit Kat bars, chopped into ½ inch pieces
- 8 cake batter Oreo cookies, chopped or crushed
Garnish
- Candy corn
- Smarties (about 2 tablespoons plus extra for garnish)
- Broken pieces of mini Kit Kat chocolate bars
- Candy eyes
- Waffle cones (optional)
Instructions
- Chill bowl and beaters: Place a medium mixing bowl and electric mixer beaters in the freezer for about 10 minutes to chill, helping the cream whip better.
- Prepare black batter mixture: 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 smooth. Add additional black food coloring as needed to achieve desired color, remembering it darkens once frozen.
- Chop mix-ins: Chop the Kit Kat bars into ½ inch pieces. Crush or chop the Oreo cookies using a rolling pin inside a ziplock bag.
- Add mix-ins to batter: Fold in the chopped Oreo cookies, chopped Kit Kats, and about 2 tablespoons of Smarties into the black batter mixture.
- Whip cream: In the chilled bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
- Fold cream into batter: Gently fold the whipped cream into the black condensed milk mixture until fully combined, taking care not to deflate the whipped cream.
- Freeze ice cream: Transfer the mixture into a freezer-safe container such as a loaf pan. Garnish with additional Kit Kat pieces, candy corn, candy eyes, and Smarties as desired. Cover tightly with a lid or plastic wrap.
- Freeze solid: Place in the freezer for at least 8 hours or overnight until the ice cream is completely firm and scoopable.
- Serve: Serve immediately after removing from the freezer, as no-churn ice cream melts faster than traditional store-bought varieties.
Notes
- No-churn ice cream tends to melt faster than ice cream made with an ice cream maker, so serve it immediately after taking it out of the freezer.
- Black food coloring can stain and cause unexpected effects if consumed in large amounts; warn guests accordingly.
- Add food coloring gradually to achieve desired darkness; color will intensify once frozen.
- You can substitute cake and cookie emulsion with cake batter extract or vanilla extract, but the emulsion gives the best authentic flavor.
- Chilling the cream and utensils helps to get the best whipped cream texture.
Nutrition
- Serving Size: 1 scoop (about 100g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
