Scoops of homemade Birthday Cake Ice Cream are sure to delight! This no-churn cake batter ice cream is filled with fluffy pieces of vanilla cake, rainbow sprinkles, and vanilla frosting. It’s so easy to make, and perfect for celebrating birthdays!
What’s in Cake Batter Ice Cream?
Birthday cake ice cream is the best way to say “happy birthday”! You’ll need just a few pantry staples, plus store-bought cake and frosting, to make this nostalgic no churn ice cream.
- Heavy Whipping Cream: Makes this ice cream light and fluffy.
- Vanilla Extract: Adds rich vanilla flavor.
- Sweetened Condensed Milk: Sweetens the ice cream and helps it stay soft once frozen.
- Vanilla Cake: Adds true birthday cake flavor to this ice cream. I’m using a store-bought vanilla cake for convenience, but you can use homemade cake too! Day-old cake works best in this recipe because fresh cake can be too soft.
- Rainbow Sprinkles: I’m using rainbow funfetti sprinkles in this recipe but feel free to use whatever you have on hand.
- Vanilla Frosting: 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 best texture.
Pro Tip: Do not use evaporated milk in place of the sweetened condensed milk–they’re not the same thing!
Variations on Birthday Cake Ice Cream
This cake batter ice cream recipe is so easily adaptable! Change up the flavor by mixing in different kinds of cake, like Devil’s food cake, funfetti cake, carrot cake, brown butter spice cake, or red velvet cake.
No churn ice cream is ice cream that doesn’t require the use of an ice cream machine. It generally involves whipping heavy cream, folding in sweetened condensed milk, and adding any flavorings or mix-ins. It is then frozen until solid.
Birthday cake ice cream is a classic vanilla ice cream with swirls of vanilla frosting, rainbow sprinkles, and vanilla cake chunks!
Nope! No churn ice cream recipes do not require any special equipment other than a hand or stand mixer to whip the heavy cream.
No, this recipe does not contain any chocolate.
Yes and no. No churn ice cream tends to be sweeter than traditional ice cream, and you can definitely taste the sweetened condensed milk. However, using the traditional flavors of birthday cake makes this ice cream delicious!
For this recipe, you will need to freeze the ice cream base for 8 hours before it turns into creamy ice cream. In addition to the 8 hours, you can freeze the ice cream in an airtight container for up to 1 week.
How to Store
Store birthday cake ice cream in an airtight container in the freezer for up to 1 month. Let thaw for up to 10 minutes on the countertop if too hard to scoop.
Serve this festive ice cream with a side of birthday cake! It’s delicious paired with birthday cheesecake, confetti cake cookies, funfetti pound cake, chocolate chip cookie cake, chocolate cupcakes, or cosmic brownies. Drizzle some caramel or chocolate sauce over top to take it to the next level!
Birthday Cake Ice Cream Recipe (No Churn)
- 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.2 cups heavy whipping cream, 1 teaspoon pure vanilla extract
- 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.14 ounces sweetened condensed milk
- Add half of the ice cream base to a 9×5-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.1 cup chopped vanilla cake, ½ cup rainbow sprinkles, ½ cup vanilla frosting
- 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.
- 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.