If you’re looking to wow your friends and family this Halloween with a treat that’s as eye-catching as it is delicious, you’ve got to try this Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe. I honestly can’t get enough of how easy it is to whip up—no ice cream maker needed—and those pops of spooky colors and candy just make it feel like a party in every spoonful. Trust me, once you try this, you’ll want to make it every fall!

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Why This Recipe Works

No Ice Cream Maker Needed: You can create creamy homemade ice cream easily in your freezer.
Rich and Unique Flavor: The cake batter extract combined with sweetened condensed milk gives a nostalgic touch you won’t find anywhere else.
Fun Texture: Kit Kats and crushed cake batter Oreos add delightful crunch and bursts of flavor.
Spooky Festive Colors: The black food coloring creates a dramatic base that perfectly highlights the Halloween theme.

Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors, Halloween ice cream recipes, no-churn fall desserts, spooky Halloween dessert ideas, easy Halloween ice cream - 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

This Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe uses a handful of simple ingredients that come together to create big flavor. Each one has a purpose, from the fat in the whipping cream that gives the ice cream its creaminess, to the cake batter emulsion that adds that unmistakable sweet bakery vibe.

Princess Cake and Cookie Emulsion (or cake batter extract): This gives the ice cream an authentic cake batter flavor that makes it stand out from your average vanilla.
Salt: Just a pinch enhances all the flavors and balances out the sweetness.
Sweetened Condensed Milk: Provides both sweetness and the creamy structure without needing an ice cream maker.
Unsalted Butter (melted and cooled): Adds richness and smooth texture.
Super Black Food Coloring: Gives that spooky black base — be sure to get a quality gel or paste coloring like Americolor for best results.
Heavy Whipping Cream (well chilled): Whipped to stiff peaks, it creates the perfect fluffy texture and body.
Mini Kit Kats (chopped): Those chocolate wafer bits surprise you with crunch and chocolatey flavor.
Cake Batter Oreo Cookies (crushed): Add fun bursts of creamy cookie that complement the cake batter taste.
Smarties, Candy Corn, Candy Eyes (for garnish): These make the ice cream playful and festive on top.
Waffle cones (optional): Perfect for serving if you want a classic ice cream experience with a seasonal twist.

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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.

Tweak to Your Taste

I love experimenting with this Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe when I’m in the mood to get creative. You can easily swap or add mix-ins depending on your mood or dietary needs — it’s all about making this your own.

Variation: I sometimes swap out the Kit Kats for crushed peanut butter cups — the combo is divine and adds a peanutty twist that my family went crazy for.
Dairy-Free Option: Use coconut cream instead of heavy whipping cream for a luscious vegan version — though the texture will be a bit different, the flavor still rocks.
Color Play: If black isn’t your thing, try swirling in orange or purple gel food coloring to amp up the Halloween vibes.
Mix-In Upgrade: For a little extra crunch, toss in some toasted pecans or pretzel bits to balance sweet and salty.

Step-by-Step: How I Make Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe

Step 1: Chill Your Tools for Fluffy Whipped Cream

This little trick makes a huge difference! Pop your medium mixing bowl and the beaters for your electric mixer into the freezer for about 10 minutes before you start. Cold tools help the heavy whipping cream whip up to stiff peaks faster, which means a lighter, creamier ice cream texture. If you skip this, your cream might take forever to whip or end up runny.

Step 2: Mix the Sweet Base with Color and Flavor

In a large bowl, whisk together the sweetened condensed milk, melted and cooled butter, super black food coloring, cake and cookie emulsion, and salt. You’ll want to add the black coloring bit by bit—remember it darkens as it freezes, so a little goes a long way. The emulsion or extract brings that authentic cake batter taste that makes this ice cream truly special.

Step 3: Prep the Mix-Ins

Chop the mini Kit Kats into about ½-inch pieces. For the cake batter Oreo cookies, I like to toss them in a ziplock bag and give them a few whacks with a rolling pin until they’re nicely crushed — chunky bits add the best texture. Toss these and about two tablespoons of Smarties right into your black batter base. Every bite needs to have a surprise!

Step 4: Whip the Cream

Take your chilled bowl and beaters, then whip the heavy cream until it forms stiff peaks. This means when you lift the whisk, the peaks should hold firmly and not droop. Stiff peaks are key because they give you that fluffy, airy feel that makes this no-churn ice cream taste like the real deal.

Step 5: Fold Cream into the Batter

Gently fold your whipped cream into the black condensed milk mixture with a spatula. Take your time here — folding helps keep all that air you just whipped in, which means smoother, creamier ice cream. Avoid stirring vigorously or you’ll deflate the cream and end up with a denser texture.

Step 6: Freeze and Garnish

Transfer your mixture into a freezer-safe container like a loaf pan. Sprinkle some extra chopped Kit Kats, candy corn, candy eyes, and Smarties on top for that fabulous Halloween look. Cover tightly — I like to place plastic wrap directly on the surface before sealing with a lid to prevent ice crystals — and freeze for at least 8 hours or overnight until solid.

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Pro Tips for Making Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe

Cold Tools Matter: Always chill your bowl and beaters for the whipped cream — it changes everything in texture and speed.
Color Conservatively: Black food coloring darkens quite a bit as the ice cream freezes, so start with less and add gradually.
Gentle Folding: Use a spatula to fold the cream gently into the base to keep it light and airy.
Serving Speed: No-churn ice cream melts faster — serve it right after scooping for the best experience.

How to Serve Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe

Garnishes

I like to pile on more candy corn, candy eyes, and chopped Kit Kat bits when serving. They lend both crunch and a ton of festive charm. Sometimes I even add a drizzle of caramel or chocolate sauce for an extra decadent touch. If you want to go really fun, mini Halloween sprinkles give it that final wow factor.

Side Dishes

This ice cream pairs brilliantly with freshly baked pumpkin cookies or spiced apple pie. For a lighter side, try a small bowl of fresh berries or orange segments — the tartness balances the sweetness and keeps flavors vibrant.

Creative Ways to Present

For Halloween parties, I love serving this ice cream scooped into mini waffle cones decorated with a little orange and black ribbon around the base. You can also set up an ice cream sundae bar with different mix-ins and toppings for guests to customize. Another fun idea is to make layered popsicles by freezing this ice cream in popsicle molds with chunks of candy suspended inside.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in their original container in the coldest part of my freezer. To prevent ice crystals, I press plastic wrap directly onto the ice cream’s surface before sealing with a lid. It keeps the ice cream nice and creamy for up to a week, though practically speaking, it rarely lasts that long in my house!

Freezing

This Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe freezes beautifully because of the sweetened condensed milk. Just be patient and give it at least 8 hours, preferably overnight, to set up fully. When properly covered, it maintains great texture and flavor without the need to stir during freezing like traditional ice creams.

Reheating

You don’t really reheat ice cream, right? But if your scoops get a bit too hard straight from the freezer, I recommend letting them sit out at room temperature for 5 to 10 minutes before serving. This softens them just enough without melting the whole scoop. If you’re looking for melted ice cream to drizzle over desserts, go for the Halloween theme with a warm chocolate sauce — that’s a different treat altogether!

FAQs

Can I make this Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe without the black food coloring?

Absolutely! While the black coloring adds a fun Halloween vibe, you can skip it or use other colors like orange or purple for a different look. The flavor will still be just as delicious.
What if I can’t find cake batter extract or emulsion?

If you can’t find the cake and cookie emulsion or cake batter extract, you can use vanilla extract as a simple substitute, but the flavor won’t be exactly the same. To get closer to that cake batter taste, add a tiny pinch of nutmeg or almond extract along with the vanilla.
How long does this no-churn ice cream last in the freezer?

Stored properly in an airtight container with plastic wrap pressed on the surface, it keeps well for about a week. After that, the texture might start to degrade, but it’s usually eaten up much faster because it’s so good!
Can I make this recipe dairy-free?

Yes! Replace the heavy whipping cream with full-fat coconut cream and use a dairy-free sweetened condensed milk alternative. Keep in mind the texture will be a bit different, but the flavor will still be Halloween party-worthy.
Why does my ice cream melt so fast?

No-churn ice cream tends to melt faster than store-bought since it doesn’t contain stabilizers or churning which incorporates more air. Make sure to serve it right after scooping, and keep it cold until the last moment!

Final Thoughts

This Boo Batter No-Churn Ice Cream with Kit Kats and Halloween Colors Recipe has become one of my absolute favorite ways to celebrate the spooky season. It’s playful, indulgent, and so simple to throw together that even last-minute party plans won’t stress you out. If you want a crowd-pleasing dessert that’s quirky, creamy, and downright fun, you’ve got to make this. Plus, sharing it feels like sharing a slice of festivity — and that’s something special, don’t you think?