Birthday Cake Ice Cream
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No-churn birthday cake ice cream boasts loads of birthday cake flavor and lots of festive rainbow sprinkles. Luscious and creamy, funfetti ice cream is a party favorite. Make this easy homemade dessert in 10 minutes then freeze.
What’s awesome about this easy no-churn ice cream recipe, is you don’t need a specialized machine to make it. All you need is a stand mixer a simple metal loaf pan or an insulated ice cream tub if you have one.
To give cake batter ice cream a true birthday cake flavor we do several things. For the base of this dessert we use heavy whipping cream, pure vanilla extract and sweetened condensed milk. But to achieve authentic birthday cake flavoring we don’t stop there.
To make sure the funfetti ice cream tastes just like birthday cake, we sprinkle in crumbs from a vanilla cake along with funfetti sprinkles. Then we top off the birthday cake ice cream mixture with a layer of tasty vanilla frosting.
For celebrating birthdays this yummy dessert is such a festive treat! Say happy birthday to the guest of honor with 2 large rounded scoops of birthday cake ice cream served in a glass dessert dish. For extra fun, sprinkle more funfetti candies on top and add a birthday candle in the center.
BIRTHDAY PARTY TIP: For festive parties, serve rounded scoops of birthday cake ice cream in waffle cones, or in paper cups with wooden spoons. For a full cake and ice-cream experience, enjoy with chocolate chip cupcakes.
ingredients
- Heavy Whipping Cream: This ingredient must be used straight from the fridge so it’s very cold. When heavy cream is whipped it becomes whipped cream with a light and fluffy texture. It’s a primary ingredient for this delicious birthday cake ice cream.
- Pure Vanilla Extract: Enhances the flavor of the other ingredients. Vanilla is important to use for true birthday cake flavor.
- Sweetened Condensed Milk: This ingredient comes in a can. It is NOT the same as evaporated milk. It provides the thick creamy texture and irresistible rich mouthfeel we come to expect from cake batter ice cream. It also adds sweetness to this yummy no-churn dessert.
- Vanilla Cake: Provides authentic birthday cake flavor to birthday cake ice cream. Save time: use a slice of cake from your local bakery, or make a batch of vanilla cupcakes from a store-bought cake mix. Day-old cake works best because the crumbs are not as soft as freshly-baked cake.
- Funfetti Sprinkles: For festive funfetti ice cream, use rainbow sprinkles.
- Vanilla Frosting: Adding dollops of frosting to the ice cream base provides even more amazing birthday cake flavor. For this cake batter ice cream I use a container of store-bought vanilla frosting.
RECIPE STEPS
RECIPE PREP: Chill the metal bowl and whisk of a stand mixer in the freezer for 15 minutes. Line a metal 9×5 loaf pan with 2 layers of parchment paper. Stick the pan in the freezer to chill for at least 15 minutes.
- STEP 1: Add cold heavy cream and vanilla extract to the chilled bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 2 to 3 minutes, or until stiff peaks form.
- STEP 2: Add sweetened condensed milk to the bowl. With a rubber spatula, gently fold it into the whipped cream. Take care not to deflate the whipped cream during this folding process. Be gentle.
- STEP 3: Transfer half of the ice cream base to the prepared loaf pan. Sprinkle half of the chopped vanilla cake and half of the funfetti over the top. With a spoon, dollop half of the frosting over the surface. Add remaining ice cream base to the pan, gently spreading it into an even layer. Top with remaining cake, funfetti sprinkles and frosting.
- STEP 4: Gently swirl the frosting into the ice cream base – just until lightly mixed. Tightly wrap the pan in 2 layers of plastic wrap. Freeze overnight (or for at least 6 hours) until the birthday cake ice cream is completely set with a scoopable texture.
PREVENT FREEZER BURN: After the ice cream has set, unwrap the pan and place a piece of parchment paper directly over the surface to block out air. Re-wrap loaf pan in a double layer of plastic wrap and return to the freezer.
RECIPE FAQ & EXPERT TIPS
These are the most commonly-asked questions when making the BEST birthday cake ice cream, and the most helpful answers for recipe success.
No. Heavy whipping cream is the best ingredient for this recipe. The amount of milk fat in heavy cream is what contributes to the smooth, thick, creamy texture of the homemade ice cream, and the delicious mouthfeel it imparts. Lower fat milks will not set properly and can result in a mixture filled with ice crystals and an uneven texture.
Vanilla extract delivers a delicious birthday cake flavor. Plus it’s a common ingredient most of us already have on hand. However, to double down on a strong birthday cake flavor, you can buy a small bottle of cake batter flavoring (with a super concentrated taste).
Do not mix the funfetti into the ice cream base, as this will result in unwanted color streaks throughout the white vanilla mixture. Instead, sprinkle funfetti over the ice cream base in two separate layers.
Because of its thick consistency, homemade buttercream frosting is not recommended for this no-churn birthday cake ice cream. For the best smooth, creamy texture use a container of store-bought vanilla frosting.
Spoon a generous serving of thick hot fudge or salted caramel sauce over the top. Follow with a sprinkling of funfetti candies and a stemmed maraschino cherry (or a birthday candle).
Lay a piece of parchment paper (or waxed paper) directly over the surface of the ice cream to protect it from air. If using a metal loaf pan, wrap the entire pan in a double layer of plastic wrap then place it toward the back of the freezer to protect it from freezer burn. But the best storage container for this dessert is an insulated ice cream tub.
For best results, enjoy homemade ice cream within 2 weeks. After this time the frozen dessert will have an uneven icy texture as freezer burn (crystallization) develops from being in the freezer too long.
more ICE CREAM RECIPES
If you love the beautiful taste of birthday cake ice cream, you’ll also enjoy the classic flavors of these no-churn ice cream recipes. Save your favorites for later. Pin them to Pinterest!
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated this creamy dessert the BEST homemade birthday cake ice cream. They loved the light creamy texture and delicious mouthfeel. They appreciated the true birthday cake flavor from the vanilla extract, vanilla cake pieces and vanilla frosting. They adored the funfetti sprinkles.
If you agree this cake batter ice cream is irresistible, give it a 5-star rating in the comments. Then be a recipe hero. Share it with a friend.
Birthday Cake Ice Cream
- Total Time: 6 Hours 10 Minutes
- Yield: 1 Quart 1x
Description
No-churn birthday cake ice cream is sweet and creamy with an authentic birthday cake flavor. It boasts pieces of white vanilla cake and a festive amount of funfetti sprinkles.
Ingredients
- 2 cups cold heavy whipping cream
- 2 teaspoons pure vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1 cup chopped vanilla cake (see notes)
- 1/2 cup rainbow funfetti sprinkles
- 1 cup vanilla frosting (see notes)
Instructions
RECIPE PREP: Chill the metal bowl and whisk of a stand mixer in the freezer for 15 minutes. Line a metal 9×5 loaf pan with 2 layers of parchment paper. Stick the pan in the freezer to chill for at least 15 minutes.
- Add cold heavy cream and vanilla extract to the chilled bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 2 to 3 minutes, or until stiff peaks form.
- Add sweetened condensed milk to the bowl. With a rubber spatula, gently fold it into the whipped cream. Take care not to deflate the whipped cream during this folding process. Be gentle.
- Transfer half of the ice cream base to the prepared loaf pan. Sprinkle half of the chopped vanilla cake and half of the funfetti candies over the top. With a spoon, dollop half of the frosting over the surface. Add remaining ice cream base to the pan, gently spreading it into an even layer. Top with remaining cake, funfetti sprinkles and frosting
- Gently swirl the frosting into the ice cream base – just until lightly mixed. Tightly wrap the pan in 2 layers of plastic wrap. Freeze overnight (or for at least 6 hours) until the birthday cake ice cream is completely set with a scoopable texture. Enjoy with extra funfetti sprinkles.
PREVENT FREEZER BURN: After the ice cream has set, unwrap the pan and place a piece of parchment paper directly over the surface to block out air. Re-wrap loaf pan in a double layer of plastic wrap and return to the freezer.
Notes
Sweetened Condensed Milk: This ingredient comes in a can. It is NOT the same as evaporated milk.
Vanilla Cake: Use a piece of homemade or store-bought cake. An inexpensive option is using a box of vanilla cake mix to bake a simple batch of vanilla cupcakes. Day-old cake works best for this recipe as the crumbs are not as soft as those from a freshly-baked cake.
Vanilla Frosting: For this no-churn recipe, the best type is a store-bought container of vanilla frosting. It has the exact smooth and creamy texture we adore. This option is also a time saver (and money saver) compared to homemade vanilla buttercream.
- Prep Time: 10 Minutes
- Chill Time: 6 Hours
- Cook Time: 0 Minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: American
Birthday Cake Ice Cream > join the conversation
Did you enjoy this easy no-churn recipe? Did you make this funfetti ice cream for a birthday party or another occasion? Share your thoughts on this cake batter ice cream in the comments below.
My favorite flavor! Tastes just like the birthday cake ice cream from a mom & pop creamery the kids would all ride bikes to during summer vacation. The shop closed long ago, so I’m beyond happy to have this yummy recipe that brings back the memories.