Birthday Cake Ice Cream Recipe (No Churn)
User Reviews
4.7
Birthday Cake Ice Cream Recipe (No Churn)
Description
The Birthday Cake Ice Cream combines homemade whipped cream and sweetened condensed milk to form a creamy base without any churning. Vanilla cake chunks introduce soft cake pieces throughout the ice cream, while rainbow sprinkles add bursts of color and a slight crunch. Dollops of vanilla frosting are swirled through to enhance the birthday cake feel with sweetness and smoothness.
Preparation involves folding the condensed milk into whipped cream carefully to maintain airiness. Layering the base with cake, sprinkles, and frosting in a loaf pan before freezing helps disperse the mix-ins evenly. After an overnight freeze, the ice cream develops a scoopable texture similar to traditional churned ice cream.
This ice cream serves as a special occasion dessert or a fun treat for celebrations. It can be stored in an airtight container for up to a month. Allowing the ice cream to soften for about 10 minutes before scooping improves texture. Using day-old cake for the mix-ins gives better results than fresh cake, which can become too soft frozen. Store-bought vanilla frosting works best because it maintains the right consistency for swirling.
Ingredients
- 2 cups heavy whipping cream cold (<40°F)
- 1 teaspoon vanilla extract pure
- 14 ounces sweetened condensed milk (1 can)
- 1 cup Vanilla Cake store-bought or homemade, chopped
- ½ cup Rainbow sprinkles
- ½ cup vanilla frosting store-bought or homemade
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cold heavy cream and vanilla extract on medium speed until stiff peaks form, about 2-3 minutes.
- Gently fold the sweetened condensed milk into the whipped cream– you don’t want to deflate the whipped cream so make sure to fold gently.
- Add half of the ice cream base to a 9x5-inch loaf pan. Top with half of the chopped cake and half of the sprinkles. Dollop half of the frosting over the ice cream base.
- Add the remaining ice cream base to the pan and top with the remaining cake, sprinkles, and frosting. Swirl the frosting into the ice cream base– just until they are barely mixed.
- Wrap the loaf pan tightly with plastic wrap and freeze overnight (at least 8 hours), or until completely set.
Notes
- This recipe yields approximately one quart of ice cream, suitable for multiple servings.
- Store the ice cream in an airtight container in the freezer for up to one month to retain quality.
- Using day-old cake results in better texture within the ice cream, as fresh cake can become too soft when frozen.
- Store-bought vanilla frosting is recommended for swirling due to its lighter consistency compared to homemade buttercream.
- Freeze the ice cream base in a metal loaf pan to achieve quicker freezing.
- Press plastic wrap or wax paper directly on the surface before freezing to minimize ice crystal formation.
- For easier scooping after freezing, allow the ice cream to soften at room temperature for about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 509kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 84mg | 28% |
| Sodium | 146mg | 6% |
| Potassium | 258mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 51g | 102% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 197mg | 20% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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