Homemade Birthday Cake Ice Cream is a deliciously creamy and rich treat that perfect for any celebration Made with simple ingredients this homemade no churn ice cream will have your family asking for seconds.
Use the table of contents to click on sections of the recipe.
Jump to:
Why you'll love this recipe
- One of the best things about this recipe is it's no churn. The freezer will do the work for you.
- Another great thing about this recipe is that you only need a handful of ingredients.
- Homemade ice cream is the perfect way to cool off in the summer or serve at a birthday party with cake.
Ingredient List
As an Amazon Associate, I earn from qualifying purchases.
- heavy whipping cream
- sweetened condensed milk
- pure vanilla extract
- butter extract
- vanilla or yellow cake mix
- rainbow sprinkles
Equipment
- Loaf Pan
- Hand Mixer
- can opener
- Whisk
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- Spatula
- Ice Cream/Cookie Scoops, various sizes
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Add sweetened condensed milk, cake mix, and extracts to a medium-sized mixing bowl.
Step 2: Whisk together until combined. Set aside.
Step 3: In another large bowl, add the heavy cream. Whip, using a hand mixer until stiff peaks form.
Step 4: Add the rainbow sprinkles.
Step 5: Add the condensed milk mixture to the whipped cream. Then fold in the heavy cream until combined and no streaks are left.
Step 6: Pour into a loaf pan and top with extra sprinkles. Place in the freezer for at least 8 hours or overnight.
Eileen's Tips for Success
- Are you worried about consuming raw flour from the boxed cake mix? Heat treat the flour in the microwave for 1-2 minutes or in the oven at 350 degrees for 3-5 minutes.
- Make sure that you allow stiff peaks to form in your whipped cream so that your yellow cake batter ice cream has the firm textures that you are looking for.
- For an extra special treat, use this ice cream to make an ice cream cake. I promise it tastes so much better than store-bought ice cream.
Variations
Here are some ways to vary the flavors of the recipe.
- Want to add some extra color? Give your ice cream a blue frosting for a bright color.
- For an even more delicious texture, you can add baked cake pieces to the ice cream mixture before you freeze it.
- You can also use different flavor cake mixes to change up the flavor of your ice cream.
- If you love chocolate chip ice cream, try folding some mini chocolate chips into your ice cream mixture before you add it to the freezer.
Make ahead, storage, and freezer tips
Make ahead - Since this homemade birthday cake ice cream needs time to freeze, it's great to make ahead of time, so feel free to make it 24 hours in advance.
Freezing - This ice cream can be stored in the fridge for up to one month. If stored longer ice crystals can start to form and change the creamy texture of ice cream. Make sure that you cover your loaf pan tightly with plastic wrap to keep the ice cream fresh.
📋 Frequently Asked Questions
Cake mix or cake extract gives birthday cake a natural flavor.
While they are similar birthday cake ice cream has sprinkles and cake batter does not use sprinkles.
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
No Churn Birthday Cake Ice Cream
Equipment
Ingredients
Instructions
- In a medium-sized mixing bowl, whisk together 14 ounce can, sweetened condensed milk , 1 cup vanilla cake mix, 2 teaspoons pure vanilla extract, and 1 teaspoon butter extract. Set aside the condensed milk mixture.
- In a large mixing bowl, add 2 cups heavy whipping cream. Use a hand mixer on low speed with beaters attached, beat the heavy cream for about 1 minute. Increase the hand mixer speed to medium-high speed, continue to beat the heavy cream until stiff peaks form in the heavy cream.
- Add the condensed milk mixture to the whipped cream. Gently fold everything together until combined and no streaks are left.
- Fold 1 cup rainbow sprinkles into the whipped cream mixture.
- Pour into a loaf pan and top with extra sprinkles.
- Place in the freezer for at least 8 hours or overnight.
- Scoop and serve.
Barbara Jobes
We made this ice cream last night. I’m making a double batch today. So good. It’s creamy and the birthday cake flavors are yummy