I believe ice cream is appropriate year-round, and it’s especially delightful when paired with cake or pie. This recipe brings both together: a homemade, no-churn ice cream studded with spice cake pieces. With warm maple and cinnamon notes, this Maple Spice Cake Ice Cream is an ideal fall dessert.
No ice cream maker is needed. The base is simple—sweetened condensed milk, Cool Whip and pure maple syrup—folded together, mixed with crumbled spice cake, then frozen until set. For the cake component I used half a boxed spice cake mix, baked into a small round and crumbled into the frozen treat for texture and extra flavor.
A standard boxed cake mix contains about 3 cups of dry mix; this recipe uses 1 ½ cups, plus one egg and half the oil and water called for on the box. After baking and cooling, crumble two-thirds of the cake into the ice cream base and reserve the remainder to layer on top before freezing. The hardest part is waiting for it to firm up! If you enjoy maple flavors, this is a comforting, easy-to-make frozen dessert.
- 1 ½ cups spice cake mix
- ½ cup water
- ¼ cup oil
- 1 large egg
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container frozen whipped topping (Cool Whip), thawed
- ¼ cup pure maple syrup
- 1 ½ tsp ground cinnamon
- Preheat oven to 350°F. Grease a 9-inch cake pan.
- Measure 1 ½ cups of spice cake mix into a bowl. Add the water, oil and egg, and beat until smooth. Pour the batter into the prepared pan.
- Bake at 350°F for about 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- In a large bowl, combine the sweetened condensed milk, thawed Cool Whip, maple syrup and cinnamon. Beat until smooth and fully incorporated.
- Crumble about two-thirds of the cooled cake and gently fold it into the ice cream mixture, reserving the remaining cake for layering.
- In a freezer-safe container, pour half the ice cream mixture, sprinkle some of the reserved cake crumbs, then add the remaining ice cream. Top with the last of the cake crumbs. Freeze for 4–6 hours or until firm.
Enjoy!
This recipe was created by Julianne at Beyond Frosting:
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