Scooped: Cake Batter with a Chocolate Frosting Swirl

If you’re like me, you spent your Fourth of July eating a burger and then retreating into the comfort of your own home to play video games and shake your fists at all the youths who insist on lighting fireworks until all hours of the evening.

I prefer to celebrate the United States of America’s birthday not with pyrotechnics, but with ice cream. So it was only appropriate that this week’s ice cream was birthday cake. You know, FOR AMERICA.


  • 2 cups whipping cream
  • 1 can sweetened condensed milk
  • 2 tbsp yellow cake mix

Frosting swirl:

  • 4 tbsp softened butter
  • 3 tbsp cocoa
  • 2 cups powdered sugar
  • 1–2 tsp milk or cream
  • pinch of salt


For ice cream: Whip cream to firm peaks. While it’s whipping, mix cake mix and sweetened condensed milk together. Add to whipped cream, then pour into freezer-safe container. Drop clumps of frosting in and attempt to swirl it around. Decide you’ll just be ok eating a spoonful of frozen frosting when it won’t swirl properly. Add sprinkles if you want (and believe me, you want).

For frosting: Whip butter, salt and cocoa together, then slowly add powdered sugar in increments. If frosting is too stiff, add milk or cream 1 tsp at a time until it’s at a consistency that you like.

To be honest, this was not my favorite ice cream. It was incredibly sweet and I haven’t been able to eat an actual bowl of it. I mean, I did assume it would be sweet — there’s sugar in the sweetened condensed milk, sugar in the cake mix and sugar in the frosting — but I didn’t think it would be THIS sweet. But if not for cake, then when sugar, you know?

I ended up having to thin my frosting out with more cream to make it viscous enough to swirl, and I feel like that really diluted the flavor of the chocolate. You can 100 percent not swirl your frosting all prettily and keep the chocolate flavor, but it’s up to you.

This would be amazing in a cake cone. One scoop, though, because be responsible. My bff Gary gave this 6.5 out of 10 scoops, which yes, means that he finally understands how ratings work (hooray). His main complaint was about its intense sweetness, although to be fair, Gary doesn’t particularly like cake or overly-sweet things. He later clarified: “the first spoon was a 10, the second one was a 9, the third was an 8, and so forth. Around the 5th I would rate it need insulin/10.”

I’m making a different flavor of no-churn ice cream every week during the summer from June 20 until September 21. So far, I’ve made this one, roasted strawberry jalapeno and sea salt and honey. Feel free to follow along to see if Gary has developed adult-onset diabetes from birthday cake ice cream.

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