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This no-churn birthday cake ice cream is the perfect addition to your celebration dessert table! Packed with crumbled vanilla cake, frosting, and lots of sprinkles! No ice cream maker needed!
If there is one good thing about summer it’s the permission to eat ice cream every single day.
I mean, really you can eat ice cream whenever you want but during the hot weather months, it tastes especially supreme.
For this no-churn birthday cake ice cream, I combined some of my favorite flavors that can be scooped up and eaten in a bowl or stuffed in a delicious waffle cone.
I can also tell you this ice cream is perfect when served with Homemade Hot Fudge Sauce.
Now, the best part about this ice cream is that it is no-churn meaning no ice cream maker is needed! It’s so easy and delicious!
I packed it with sprinkles, cubed vanilla cake, and vanilla frosting for added cake flavor.
This frozen treat is absolutely perfect for a summer birthday celebration!
Craving another classic? Try this homemade chocolate ice cream.
Ingredients for no-churn birthday cake ice cream
- Heavy whipping cream – Heavy cream whips into whipped cream which results in a light and fluffy ice cream. Heavy cream must be used as lower fat milk will not set properly.
- Vanilla extract – Enhances the flavor of the ice cream and adds a bit of additional sweetness.
- Sweetened condensed milk – Sweetens the ice cream and adds that rich creaminess we all love in ice cream.
- Vanilla cake – I’m adding chopped vanilla cake for even more “birthday cake” flavor. To make it easy, I’m using a store-bought vanilla cake but if you have homemade cake on hand, that would work too! Day-old cake works best in this recipe as fresh cake can be a bit soft.
- Sprinkles – I’m using rainbow funfetti sprinkles in this recipe but feel free to use whatever you have on hand.
- Vanilla frosting – 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.
What is no-churn ice cream?
No churn ice cream means ice cream that is made without hand or machine churning.
Traditional ice cream is made in an ice cream maker but this version is made with ingredients when folded together resulting in creamy ice cream without all the work or special equipment.
Typically no-churn ice cream is made with heavy whipping cream and sweetened condensed milk which is exactly what we used here for our base.
Do I need an ice cream maker?
Nope, as explained above it is not required for this recipe.
If you have a traditionally churned vanilla ice cream you like you can easily use this recipe and just stir in the add-ins at the end.
Using store-bought cake and frosting
I added crumbled/cubed cake to this recipe but just used store-bought cupcakes because it’s easier.
However, if you have leftover or frozen vanilla cake feel free to use that here.
I also like using store-bought frosting for this recipe as it’s the perfect texture for the ice cream. It also doesn’t freeze as firmly as homemade buttercream.
Storage and leftovers
This ice cream can be stored in the freezer for up to 2 weeks.
Make sure to keep it tightly covered (plastic wrap or foil works well) so the ice cream does not get freezer crystals.
More homemade ice cream recipes
- Craving an easy summer ice cream? Try my No Churn Strawberry Cheesecake Ice Cream.
- Love juicy fruit and chocolate combined? Try my Raspberry Chocolate Chip Ice Cream.
- Want to put those fresh cherries to use? Try my No Churn Cherry Amaretto Ice Cream.
- Need a classic but want to make it at home? Try my Homemade Moose Tracks Ice Cream.
Birthday Cake Ice Cream
Ingredients
- 2 cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 14 ounce can sweetened condensed milk
- 1 cup chopped vanilla cake, see notes
- 1/2 cup funfetti sprinkles
- 1/2 cup vanilla frosting, see notes
Instructions
- Add the cold heavy cream and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until stiff peaks form, about 2-3 minutes.
- Next, add the sweetened condensed milk and gently fold it into the whipped cream. You don’t want to deflate the whipped cream so make sure to fold gently.
- Add half of the ice cream base to a 9×5 loaf pan.
- Top with half of the chopped cake and half of the sprinkles.
- Dollop half of the frosting over the ice cream base.
- 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.
- Enjoy in a bowl or cone topped with additional sprinkles.
- Store the ice cream tightly wrapped in the freezer for up to two weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!