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This Birthday Cake Ice Cream recipe is a delicious combination of cake batter, ice cream, and sprinkles that will be a hit every time you serve it! It's so easy (no ice cream maker or ice cream machine needed), and it's heavenly to eat!
My recommendation is not to wait for the next celebration to enjoy this ice cream cake. Because as far as homemade ice creams go, this one is so easy!
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- Essential Ingredients
- How to make
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Essential Ingredients
Heavy cream (or heavy whipping cream): Be sure to whip the cream when it's cold, as this will give you optimal volume.
Cake mix: Use a vanilla cake mix or yellow cake mix for the ice cream. The boxed cake mix adds texture and flavor to the ice cream.
Sprinkles: The more colorful and festive the better!
Sweetened condensed milk: This is what adds a luxurious creamy textre to the ice cream. Be sure not to buy evaporated milk.
Extracts: The vanilla and butter extracts add flavor to the ice cream. Look for butter extract in the baking aisle of major supermarkets.
How to make
1. In a medium bowl, combine the sweetened condensed milk, cake mix, pure vanilla extract and butter extract (A) and whisk until well blended (B).
2. In a large bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form (C).
3. Using a silicone spatula, fold the sweetened condensed milk mixture into the whipped cream, until no streaks remain. Fold in the sprinkles. (D-E)
4. Spoon the mixture into a nonstick loaf pan, add some sprinkles to the top (F).
5. Freeze for 8 hours, or until ice cream is firm and scoop-able (G). If you keep the ice cream longer in the freezer longer than 8 hours, cover it with plastic wrap.
6. Scoop the ice cream into bowls and serve (H).
Recipe tips
Making this homemade birthday cake ice cream recipe eliminates ingredients that you may find in store-bought ice creams, such as guar gum, xanthan gum, soy lecithin, cellulose gum, coconut oil, palm oil, and artificial flavor.
You can also add some mini chocolate chips or chopped nuts to the creamy ice cream, or swirl in some caramel or chocolate sauce, like hot fudge. You could also sprinkle the ice cream with a little flaky sea salt before serving.
More recipes to try
- Lemon Bundt Cake
- Swirled Nutella Cake
- Everyday Chocolate Cake
- Sheet Pan Pancakes with Blueberries
Birthday Cake Ice Cream Recipe
Kathy Kingsley
This Birthday Cake Ice Cream recipe is a delicious combination of cake batter, ice cream, and sprinkles that will be a hit every time you serve it! It's so easy (no ice cream maker needed), and it's heavenly to eat! No need to wait for a birthday celebration!
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Prep Time 15 minutes mins
Total Time 8 hours hrs
Course Dessert
Cuisine American
Servings 8
Calories 205 kcal
Ingredients
- 2 cups heavy cream
- 14 oz. can sweetened condensed milk
- 2 tsp. vanilla extract
- 1 tsp. butter extract
- 1 cup vanilla or yellow cake mix
- 1 cup rainbow sprinkles
Instructions
In a medium bowl, combine the sweetened condensed milk, cake mix, vanilla and butter extracts and whisk until well blended.
In a large bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form.
Using a silicone spatula, fold the sweetened condensed milk mixture into the whipped cream, until no streaks remain. Fold in the sprinkles.
Spoon the mixture into a nonstick loaf pan, add some sprinkles to the top. Freeze for 8 hours, or until ice cram is firm and scoop-able.
Scoop the ice cream into bowls and serve.
Notes
NOTE: You can also add some mini chocolate chips or chopped nuts to the ice cream, or swirl in some caramel or hot fudge sauce.
Nutrition
Serving: 8gCalories: 205kcalCarbohydrates: 20.3gProtein: 2.6gFat: 12.5gCholesterol: 36.5mgSodium: 20.9mgSugar: 5.3g
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