No-Churn Birthday Cake Ice Cream – This Birthday Cake Ice Cream is super easy to make and is loaded with rainbow sprinkles and pieces of birthday cake!
When I was younger, we had an ice cream maker and I loved testing out different flavours and getting creative with mix-ins. One of my all time favourites to make was Birthday Cake Ice Cream. This recipe is an elevated version of that Birthday Cake Ice Cream and the best part is, it does NOT require an ice cream maker!
What you will need
Vanilla Extract
Salt
Heavy Whipping Cream – 33% heavy whipping cream.
Cake mix – Dry cake mix is used in the base of this ice cream. If you want additional pieces of cake in the ice cream, you can use some of the leftover mix to make a small cake. A white or vanilla cake mix will work best.
Rainbow sprinkles – I used rainbow Jimmie sprinkles in both the ice cream and in the cake.
How to make No-Churn Birthday Cake Ice Cream
Prep Work
This No-Churn Birthday Cake Ice Cream is super easy, however, there is a bit of prep work that is required before getting started on the actual ice cream itself.
First of all, you will need to heat treat the dry cake mix that is added directly into the ice cream base. This eliminates any risk of contamination from the flour that is in the mix.
Preheat your oven to 350 F. Spread the cake mix on a rimmed baking sheet. Bake for about 5-10 minutes. Watch it carefully to be sure it does not burn or get too brown in colour.
Once you have finished baking the cake mix, let it cool for a little while. Once it is cool enough to handle, sift it. This will break up any clumpy bits that form during baking.
Secondly, if you want actual pieces of cake in the ice cream, you will need to bake a small cake. Here is the recipe that I followed to make a one layer 6” cake:
1 3/4 cup dry white or confetti cake mix
2/3 cup water
1/4 cup oil
1 egg
Mix everything together and pour into a greased and lined pan. You can really use any kind of pan for this. I baked mine in a 6” round cake pan for about 30 minutes at 350 degrees F. Once the cake is baked and cooled, break it up into bite-sized pieces.
For the Ice Cream
In a medium-sized bowl, whisk together the sweetened condensed milk, vanilla extract and salt. Then, add the dry cake mix and whisk until fully combined.
Using a handheld or stand mixer, fitted with a whisk attachment, whip the heavy whipping cream until stiff peaks form. Fold half of the whipping cream into the condensed milk mixture until smooth.
Then, pour the sweetened condensed milk mixture into the bowl with the rest of the whipped cream and gently fold until everything is combined. Make sure the mixture is completely smooth.
Lastly, add the sprinkles and pieces of cake to the ice cream mixture. Gently fold the sprinkles and cake in until everything is just combined.
Transfer the ice cream mixture into a container and freeze for at least 4 hours.
What should I freeze and store my No-Churn Birthday Cake Ice Cream in?
You can use any kind of container to freeze and store your ice cream in: loaf pans, cake pans, and reusable plastic containers all work. I also found a few really great (and cute!) options on Amazon:
Disposable Kraft Ice Cream Containers
If you tried this No-Churn Birthday Cake Ice Cream, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe.
Be sure to check out my other No-Churn Ice Cream recipe that can be made three different ways!
No-Churn Birthday Cake Ice Cream
Course: DessertDifficulty: Easy12
servings30
minutes4
hoursEasy No-Churn Birthday Cake Ice Cream that is loaded with rainbow sprinkles and pieces of actual birthday cake!
Ingredients
1 300mL can of sweetened condensed milk
2 teaspoons vanilla extract
Pinch of salt
2 cups heavy whipping cream
3/4 cup dry white cake mix, heat-treated (see above post for how to heat-treat)
1 1/2 cups cake pieces (see above post for small cake recipe) – optional
1/4 cup rainbow sprinkles
Directions
- In a medium sized bowl, whisk together the sweetened condensed milk, vanilla extract and salt. Then add the dry cake mix and whisk until full combined.
- Using a handheld or stand mixer, fitted with a whisk attachment, whip the heavy whipping cream until stiff peaks form. Fold half of the whipping cream into the condensed milk mixture until smooth.
- Then, pour the sweetened condensed milk mixture into the bowl with the rest of the whipped cream and gently fold until everything is combined. Make sure the mixture is completely smooth.
- Lastly, add the sprinkles and pieces of cake to the ice cream mixture. Gently fold the sprinkles and cake in until everything is just combined.
- Transfer the ice cream mixture into a container and freeze for at least 4 hours.
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