Birthday Cake Ice Cream (No Churn)
Birthday Cake Ice Cream features all of the flavors and textures you love about birthday cake… in ice cream form!
Ingredients
- 2 cups heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1/2 cup dry vanilla or white cake mix
- 1 teaspoon pure vanilla extract
- 4 to 5 vanilla cupcakes, crumbled (about 2 cups)
- 1/4 cup sprinkles plus extra for topping
Instructions
- WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer until stiff peaks form, about 3 to 4 minutes.
- MAKE BASE: In a separate bowl, combine 1 14 ounce can sweetened condensed milk, 1/2 cup dry vanilla or white cake mix, and 1 teaspoon pure vanilla extract. Stir until smooth and fully combined.
- FOLD MIXTURE: Gently fold the whipped cream into the condensed milk mixture in batches until fully combined. Do not overmix, the mixture should stay light and fluffy.
- ADD MIX-INS: Fold in 4 to 5 vanilla cupcakes, crumbled and 1/4 cup sprinkles until evenly distributed.
- TRANSFER: Spoon the mixture into a loaf pan or freezer-safe container and smooth the top.
- TOP: Sprinkle additional sprinkles over the top.
- FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until fully frozen.
- SERVE: Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.
Notes
Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.
Ingredient Tip: Use cold heavy cream for the best volume and structure when whipping.
Nutrition
Serving: 1 | Calories: 660cal | Carbohydrates: 71g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 284mg | Sugar: 60g | Fiber: 0.4g | Calcium: 304mg | Iron: 1mg