4.7 from 111 votes
Birthday Cake Ice Cream Recipe (No Churn)
This no-churn Birthday Cake Ice Cream is sweet and creamy with a hint of vanilla, chunks of soft cake, and plenty of funfetti sprinkles.
Prep Time
10 mins
Additional Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8
Calories: 509 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups heavy whipping cream cold (<40°F)
- 1 teaspoon pure vanilla extract
- 14 ounces sweetened condensed milk (1 can)
- 1 cup chopped vanilla cake store-bought or homemade
- 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.
Cup of Yum
Notes
- Yield: This recipe yields 1 quart of ice cream.
- Storage: Store birthday cake ice cream in an airtight container in the freezer for up to 1 month.
- Day-old cake works best in this recipe as fresh cake can be a bit soft.
- Adding dollops of frosting to the ice cream enhances the birthday cake idea even more– I'm using a container of store-bought vanilla frosting. Homemade buttercream frostings tend to have a thicker consistency so I highly recommend using store-bought frosting for the same texture.
- I recommend freezing your ice cream in a metal loaf pan for the best results. It will freeze faster that way.
- Cover the top of the ice cream with plastic wrap or wax paper pressed directly on the surface of the ice cream to help prevent ice crystals from forming.
- To soften hard ice cream, let it sit out on the counter for 10 minutes before scooping.
Nutrition Information
Serving
0.5cup
Calories
509kcal
(25%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Cholesterol
84mg
(28%)
Sodium
146mg
(6%)
Potassium
258mg
(7%)
Fiber
0.1g
(0%)
Sugar
51g
(102%)
Vitamin A
1014IU
(20%)
Vitamin C
2mg
(2%)
Calcium
197mg
(20%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 509
% 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.