This berry Chantilly cake batter ice cream is what happens when your favorite grocery store cake meets your favorite summer dessert. With a silky no-churn cream cheese base made with whipped cream and sweetened condensed milk, homemade mixed berry jam, and swirls of cake batter made from boxed cake mix, every scoop tastes like a slice of berry Chantilly cake straight from the freezer.
There may not be a more iconic grocery store dessert than Whole Foods' berry Chantilly cake, and for good reason. With fluffy vanilla cake, juicy mixed berries, and a light, almond-kissed Chantilly cream, it's the perfect summer cake in my opinion.
However, Summer is when my oven gets a much-needed break. Instead of baking a whole cake, I took everything I love about those flavors and turned them into a creamy, no-churn berry Chantilly ice cream. It's made with a rich, tangy ice cream base, ribbons of mixed berry compote, and swirls of gooey cake batter.
If you like no churn ice cream, you'll want to try my peaches and ice cream ice cream and graham cracker ice cream too!
Ingredient Notes
For the mixed berry compote, I actually prefer using frozen berries over fresh ones. As they cook down, they release more juice, meaning you get a thicker, jammier compote. Use any frozen berry blend you like, or make your own with strawberries, raspberries, blueberries, and blackberries.
For the cake batter swirl, boxed white cake mix is the way to go. It has that nostalgic vanilla birthday cake flavor that reminds me of licking the beaters as a kid. This recipe only uses half a box, but don't toss it! Save it for another batch of ice cream, a small batch of cookies, or your next cake. Yellow or vanilla cake mix will also work, but white cake mix is the closest match to the flavor of the Whole Foods cake.
The cream cheese isn't just there to make the ice cream extra creamy; it also gives it that subtle tang that's so recognizable in the original cake. Make sure to use full-fat cream cheese that comes in a block. Low-fat options make the ice cream a bit watery.
And finally, don't underestimate the almond extract. Even though there's only a quarter teaspoon, it rounds out the vanilla and makes a big difference!
One Testing Note
The original Whole Foods frosting is made with both cream cheese and mascarpone, but after testing this recipe with both, I found the difference to be minimal. If you already have mascarpone in the fridge, feel free to swap half (or all) of the cream cheese for it. Otherwise, save the extra money and stick with cream cheese.
How to Make Berry Chantilly Ice Cream
Step 1: Make the berry compote by simmering the frozen berries, sugar, and lemon juice over medium heat. Once thickened, pour the jam into a heat-proof bowl and cool completely.
Step 2: For the cake batter swirl, mix boxed cake mix and milk together in a large bowl. Then place it in the refrigerator to thicken.
Step 3: For the ice cream base, start by beating the cream cheese, sweetened condensed milk, vanilla, almond extract, and salt together in a large bowl until well combined.
Step 4: In a separate bowl, beat the heavy cream on medium-high speed. It's ready when it reaches stiff peaks.
Step 5: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air whipped into the cream.
Step 6: Spoon half of the ice cream base into each container or divide it evenly between two containers. Spoon the jam on top, followed by globs of cake batter. Repeat until all of the ice cream base and mix-ins have been used. Swirl the layers together with a butter knife.
Step 7: Freeze for at least 8 hours or overnight. Let the ice cream sit out on the counter for 5-10 minutes before scooping for the creamiest texture.
More Ice Cream Recipes to Try
📖 Recipe
Berry Chantilly Cake Batter Ice Cream
Equipment
- 2 32-ounce deli containers or other storage containers
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Ingredients
Mixed Berry Jam
- 220 grams frozen mixed berries
- 100 grams granulated sugar
- 2 tablespoons lemon juice
Cake Batter
- 210 grams white cake mix half of a 15-ounce box
- 60 grams milk
Ice Cream
- 113 grams full-fat cream cheese room temperature
- 397 grams sweetened condensed milk 1 14-ounce can
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon salt
- 480 grams heavy cream
Instructions
Mixed Berry Jam
- Add the frozen berries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a jam-like consistency, about 12-15 minutes. It should be thick enough that a spatula dragged through the center leaves a trail for a second before the jam runs back together.220 grams frozen mixed berries, 100 grams granulated sugar, 2 tablespoons lemon juice
- Transfer the compote to a heatproof bowl and refrigerate until completely cooled.
Cake Batter
- In a medium bowl, whisk the white cake mix and milk together until smooth and no dry streaks remain. The mixture will seem thin at first, but as it rests, the cake mix will absorb the liquid and thicken to the consistency of cake batter. Refrigerate while you prepare the ice cream base.210 grams white cake mix, 60 grams milk
Ice Cream
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, vanilla extract, almond extract, and salt, then beat again until fully combined and no lumps of cream cheese remain. Scrape down the sides of the bowl as needed.113 grams full-fat cream cheese, 397 grams sweetened condensed milk, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, ½ teaspoon salt
- In a separate large bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form. The whipped cream should hold its shape when you lift the beaters without drooping.480 grams heavy cream
- Add about one-third of the whipped cream to the cream cheese mixture and gently fold it in. Fold in the remaining whipped cream in two additions, using a rubber spatula until no streaks remain. Be careful not to overmix, or you'll lose the air that gives no-churn ice cream its light, creamy texture.
- Spoon about half of the ice cream base into two 32-ounce deli containers or a 9×5-inch loaf pan. Dollop half of the cooled berry compote over the top, followed by half of the cake batter. Repeat with the remaining ice cream base, berry compote, and cake batter. Use a butter knife or skewer to gently swirl everything together a few times, being careful not to overmix.
- Cover tightly and freeze for at least 8 hours or overnight until firm. For the creamiest texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.
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