Birthday Cake Ice Cream (No Churn Recipe!)
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Birthday Cake Ice Cream features all of the flavors and textures you love about birthday cake… in ice cream form! Made with a handful of easy ingredients, all you need to do is whip, mix, and freeze. The hardest part will be having the patience not to dig in right away.
Birthday Cake Ice Cream
Got a birthday coming up? Why not make homemade birthday cake ice cream instead of a traditional sheet cake?! Or, hey, you could always do both!!
We love birthdays around here, and of course, Munchkin waits all year to celebrate hers.
And while cakes are so much fun, I do like to switch things up every once in a while. Making birthday cake flavored ice cream has quickly become my new go-to!
I think what I love most about it is how customizable this recipe is. Use your favorite flavors, colors, and add-ons to create something that’s totally your own!
You can really take this one in a million different directions guys. And, because this is a no churn recipe, there’s no need for any special equipment!!
Ingredient Notes and Substitutions
- Heavy Whipping Cream – This key ingredient forms the base of your birthday cake ice cream. Keep it in the fridge until you’re ready to use it for the best results!
If you want to use low-fat or light whipping cream you can, but it will give you an ice cream that’s less creamy and rich in texture. - Sweetened Condensed Milk – Regular milk will not work for this recipe so make sure to use the sweetened condensed milk from a can!
- Dry Cake Mix – I usually use vanilla or white cake mix, but you can use any flavor you want as long as it goes with the birthday cake theme.
- Vanilla Cupcakes – That’s right, this birthday cake ice cream recipe features actually chunks of cake!
You can use plain vanilla or yellow cake and crumble it instead if you can’t find any cupcakes. - Vanilla Extract – To add a touch more vanilla flavor to the mix.
- Sprinkles – You’ll need sprinkles for ice cream batter, plus extra for the topping. Feel free to have a lot of fun here!
Opt for multi-colored packs, or choose the birthday boy or girl’s favorite color.
You could also use seasonal sprinkles — think red white and blue for Fourth of July — for special occasions!
Tips and Tricks to Make Perfect Birthday Cake Flavored Ice Cream
- Don’t underestimate the power of chilled cream.
For the fluffiest birthday cake ice cream ever, make sure your heavy whipping cream is nice and cold before starting.
That’s why I mention leaving it in the fridge until you’re ready to use it!
While whipping, make sure to bring it to stiff peaks, which means the peaks hold their shape when you lift the beaters.
That said, be careful not to over-whip either, or it will become grainy!
- Sift the dry cake mix first.
To prevent dry cake mix clumps in your ice cream, you may want to sift it before adding it to the condensed milk.
This also helps to aerate the mix and makes it easier to incorporate smoothly.
- Add frosting for even more birthday cake fun.
Between the dry cake mix, vanilla cupcakes, and sprinkles, there is plenty of birthday cake flavor to go around!
But you know me, I’m always looking for ways to make things even more indulgent!!
After folding in the sprinkles to the birthday cake flavored ice cream batter, dollop a few tablespoons of frosting (any kind you like!) on top.
Gently swirl it with a spoon to create a marbled effect, then top with the rest of the sprinkles. Sooo good!!
- Or, use food coloring!
You could also add a few drops of food coloring to the ice cream mixture to create a super vibrant and colorful cake flavored ice cream.
Again, you can have a lot of fun with this. Favorite colors, seasonal options, or colors that match your birthday party theme are all on the table!
Prep Ahead
- Crumble the cupcakes
- Prepare your loaf pan
Kitchen Tools You Will Need
- Stand Mixer or large mixing bowl with Hand Mixer for whipping up the heavy cream.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Offset Spatula – This spatula has so many uses and is perfect for smoothing the ice cream into the loaf pan.
Serving Suggestions
This cake flavored ice cream will be ready to serve and enjoy after about 6 hours in the fridge — though if you have the patience, leaving it to set overnight is always a good idea!
When you’re ready to dig in, it’s best to take the ice cream out of the freezer and let it soften for a few minutes before scooping.
No need to break your hand — or a spoon! — getting it out.
You can serve your ice cream however you like. Drizzle some hot fudge, Magic Shell, or caramel sauce (this crockpot version is also heavenly) on top for an extra indulgent treat.
Or, simply top with whipped cream and some extra sprinkles.
You could also make another one of my homemade ice cream recipes and create your very own make-your-own-sundae bar!
Storing Cake Flavored Ice Cream
You can keep your ice cream in the loaf pan, covered in the freezer for up to 2 weeks.
Or, transfer it to another freezer-safe airtight container to free up your loaf pan for other things.
Birthday Cake Ice Cream Recipe FAQ
You can think of these two ice cream flavors as distant cousins! Birthday cake ice cream tastes like vanilla frosting with sprinkles, capturing the essence of eating an actual birthday cake.
Cake batter ice cream tastes like, well, cake batter before it’s been baked. It often has a sweeter, more eggy taste compared to birthday cake flavored ice cream.
Yes! As mentioned, you can use any type of dry cake mix you like. I’ve tried my birthday cake ice cream recipe with strawberry, chocolate, and lemon — but I have to say my favorite variation I’ve tried is for sure Funfetti!
It’s likely an issue with the heavy whipping cream. It absolutely must be cold and you have to whip it to stiff peaks before adding the other ingredients. If the cream isn’t stiff enough, your ice cream will be softer.
It will still be delicious! But the texture will vary if that cream isn’t cold or whipped enough.
Enjoy!
With love, from our simple kitchen to yours.
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Birthday Cake Ice Cream (No Churn Recipe!)
Equipment
Ingredients
- 2 cups heavy whipping cream
- 14 ounce can sweetened condensed milk
- 1/2 cup dry cake mix, vanilla or white
- 1 teaspoon vanilla extract
- 4-5 vanilla cupcakes, without frosting
- 1/4 cup sprinkles, plus extra for topping
Instructions
- In a large mixing bowl, with an electric mixer, beat the heavy cream until stiff peaks form.
- In a separate large bowl, add the sweetened condensed milk, dry cake mix, and vanilla extract. Mix until well combined.
- Gently fold the whipped cream into the condensed milk mixture. Be careful not to overmix; you want to keep the mixture light and fluffy.
- Add cupcake crumbles and sprinkles to the mixture. Fold them in gently, ensuring they are evenly distributed throughout the ice cream base.
- Transfer the mixture to a loaf pan or a container suitable for freezing. Smooth the top with a spatula.
- Sprinkle additional sprinkles on top for a festive touch.
- Cover the container with plastic wrap or a lid and place it in the freezer for at least 6 hours or overnight until the ice cream is completely frozen.
- Once the ice cream is frozen, it’s ready to serve! Scoop it into bowls or cones, and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2024
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Such a fun and easy recipe! The sprinkles add a great touch.
Hi Gabriella!
Glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn