No Churn Birthday Cake Ice Cream Recipe

No Churn Birthday Cake Ice Cream Recipe

Course: Dessert, ice cream

Cuisine: American

Prep Time: 10

Cook Time: 0

Chill Time: 8

Total Time: 8 10

Servings:

Calories: 509kcal

Author: Becky Hardin

This no-churn birthday cake ice cream is filled with vanilla cake, frosting, and sprinkles for the ultimate birthday dessert!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Stand Mixer
9x5-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 9x5-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

Yield: This recipe yields 1 quart of ice cream.

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.

Ninja Creami Method: Pour the ice cream base (without cake, sprinkles, or frosting) into a Ninja Creami pint container, freeze flat and solid for 24 hours, then process using the “Ice Cream” function. Fold in the cake, sprinkles, and frosting during the “Mix-In” cycle and use “Re-spin” if needed for a smoother texture.

Storage: Store birthday cake ice cream in an airtight container in the freezer for up to 1 month.

Nutrition