I love birthdays, and this no churn birthday cake ice cream is my favorite way to celebrate! It’s quick and easy to throw together, and my whole family eagerly awaits their special batch of cake batter ice cream every year. Filled with vanilla cake pieces, frosting swirls, and rainbow sprinkles, there’s nothing sweeter!
Cake Batter Ice Cream Recipe
This no churn birthday cake ice cream is so easy to make — no ice cream maker required! It’s a simple mixture of whipped cream, sweetened condensed milk, and vanilla extract. I folded in store-bought vanilla cake, frosting, and sprinkles to keep things simple, but it’s easy to prep homemade a day ahead so everything is ready to go. Waiting for it to chill is the hardest part!
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Mix-in Tips
I like real cake pieces mixed into my cake batter ice cream. I used store-bought vanilla cake for convenience, but you can use homemade cake, too! I recommend day-old cake since fresh cake can be too soft and delicate.
For the frosting, however, I strongly recommend using store-bought over homemade. Homemade buttercream frostings tend to have a thicker consistency that freezes too hard.
No Churn Birthday Cake Ice Cream Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 9×5-inch Loaf Pan
Ingredients
- 2 cups heavy whipping cream cold (<40°F)
- 1 teaspoon pure vanilla extract
- 14 ounces sweetened condensed milk (1 can)
- 1 cup chopped vanilla cake store-bought or homemade
- ½ cup rainbow sprinkles
- ½ cup vanilla frosting store-bought or homemade
Instructions
- 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.
Notes
- Do not use evaporated milk in place of the sweetened condensed milk–they’re not the same thing!
- 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.
How to Make Birthday Cake Ice Cream Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Chop the vanilla cake into small pieces.
Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat 2 cups of cold heavy cream and 1 teaspoon of vanilla extract on medium speed until stiff peaks form, about 2-3 minutes.
Fold in the Condensed Milk: Gently fold 14 ounces (1 can) of sweetened condensed milk into the whipped cream– you don’t want to deflate the whipped cream, so make sure to fold gently.
Layer the Mix-Ins: Add half of the ice cream base to a 9×5-inch loaf pan. Top with ½ cup of chopped vanilla cake and ¼ cup of rainbow sprinkles. Dollop ¼ cup of vanilla frosting over the ice cream base.
Swirl the Ice Cream: Add the remaining ice cream base to the pan and top with the remaining ½ cup of cake, ¼ cup of sprinkles, and ¼ cup of 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.
How to Store
For this recipe, you will need to freeze the cake batter 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 month. Let thaw for up to 10 minutes on the countertop if too hard to scoop.
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