No Churn Mardi Gras King Cake Ice Cream

Make No Churn Mardi Gras King Cake Ice Cream as a sweet treat this Carnival season! This ice cream starts as any no churn ice cream recipe would—with whipped cream and sweetened condensed milk. Vanilla bean paste swirls into the base, giving tons of flavor. Layer the ice cream with chunks of King Cake and green, purple and gold sanding sugar, then freeze. Homemade King Cake Ice Cream is the perfect Mardi Gras dessert to serve on Fat Tuesday!

Prep Time 15

Freeze Time 8

Total Time 8 15

Servings servings

Calories 476kcal

Ingredients

2 cups heavy whipping cream
14 oz. sweetened condensed milk
2 teaspoons vanilla bean paste
1 ½ cups King Cake cut into bite-sized pieces
2 tablespoons Yellow sanding sugar
2 tablespoons Green sanding sugar
2 tablespoons Purple sanding sugar

Instructions

Pour the COLD heavy whipping cream into a large mixing bowl.
Using a hand (or stand) mixer, whip the cream slowly at first, then increase the speed until stiff peaks form.
Combine the sweetened condensed milk with the vanilla bean paste in another bowl. Stir until smooth.
Fold the vanilla sweetened condensed milk into the whipped cream.
Chop the King Cake into bite-sized pieces, and set aside.
Layer the ice cream base with the King Cake and sprinkles in the 8" x 4.5" loaf pan. (I did three layers, but you could certainly do two.)
Place the loaf pan back in the freezer, and freeze for at least 4-6 hours or overnight.
Once frozen solid, scoop with a warm ice cream scoop, and serve immediately!

Notes

If you don’t have vanilla bean paste (and don’t want to go find it), you can substitute 1 tablespoon of pure vanilla extract. The ice cream won’t be nearly as vanilla-centric, but it will still be delicious!

Nutrition