Description
This Boo Batter Ice Cream is a no-churn, fun and spooky treat perfect for Halloween or any celebration. Combining a rich cake batter flavor with bits of Kit Kat and Oreo cookies, this black-hued ice cream is garnished with candy corn, candy eyes, and smarties, making it as festive as it is delicious. Easy to prepare and requiring only a few hours in the freezer, it’s a perfect homemade ice cream for those without an ice cream maker.
Ingredients
Scale
Ice Cream Base
- 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 Kats chopped (about ½ inch pieces)
- 8 cake batter Oreo cookies crushed
Garnish
- candy corn
- smarties
- broken pieces of mini Kit Kat chocolate bars
- candy eyes
- waffle cones (optional)
Instructions
- Chill equipment: Place a medium bowl and electric mixer beaters in the freezer for about 10 minutes to chill, ensuring the whipping cream whips properly.
- Mix base ingredients: 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 the color is evenly combined. Add more black food coloring if needed for desired darkness but remember it darkens when frozen.
- Prepare mix-ins: Chop the mini Kit Kats into ½ inch pieces and crush the Oreo cookies by placing them in a ziplock bag and using a rolling pin or similar tool to break into pieces.
- Add mix-ins to base: Fold the crushed Oreos, chopped Kit Kats, and about 2 tablespoons of smarties into the black condensed milk mixture evenly.
- Whip cream: Using the chilled bowl and beaters, whip the heavy cream until stiff peaks form. Be careful not to over whip.
- Combine cream and base: Gently fold the whipped cream into the black condensed milk mixture to maintain its light texture without deflating it.
- Freeze ice cream: Transfer the mixture into a freezer-safe container, such as a loaf pan. Garnish the top with additional Kit Kat pieces, candy corn, candy eyes, and smarties. Cover tightly.
- Freeze solid: Place the covered container in the freezer for at least 8 hours or overnight until firm. For best results, place the loaf pan in a larger container to catch any drips.
Notes
- No-churn ice cream melts faster than traditional ice cream made with an ice cream maker; serve immediately once thawed slightly to enjoy the best texture.
- Black food coloring can cause unexpected effects (like coloring in the bathroom), so warn guests beforehand.
- The amount of black food coloring can be adjusted depending on the desired intensity of color, keeping in mind it darkens when frozen.
- You can replace Kit Kats and Oreos with similar crunchy candy bars and cookies if preferred.
- Use well-chilled heavy cream to help achieve proper whipping and better texture.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
