Birthday Cake Ice Cream

Imagine whipping up a batch of birthday cake ice cream in just ten minutes, no ice cream maker required! This no-churn recipe is as simple as it gets, blending the joy of birthday celebrations into every scoop.

Course Dessert

Cuisine American

Keyword best birthday cake ice cream, birthday cake flavored ice cream, birthday cake homemade ice cream, birthday cake ice cream, birthday ice cream, homemade birthday cake ice cream, no churn birthday cake ice cream

Prep Time 15

Chill Time 8

Total Time 8 15

Servings people

Calories 590kcal

Equipment

Ice Cream Containers

Ingredients

2 cups heavy whipping cream
14 ounces sweetened condensed milk
2 teaspoons pure vanilla extract
1 teaspoon butter extract
1 cup cake mix vanilla or yellow
1/2 cup sprinkles

Instructions

Pour the sweetened condensed milk into a large bowl. Add the cake mix and the extracts. Whisk until just combined.
Whip the heavy cream separately. Whip the cream just until stiff peaks form. Do not over beat. it will take about 2 - 3 minutes.
Use a spatula to scoop the cream into the bowl with the sweetened condensed milk. Fold the cream into the condensed milk mixture until no streaks are left.
Fold the sprinkles into the ice cream mixture.
Scoop the ice cream into your metal bread pan and spread out, smoothing the top. Top with extra sprinkles.
Freeze for at least eight hours (or overnight) with a piece of wax paper on top. The ice cream becomes more firm over the course of time.

Video

Notes

The mixture will start lumpy, but then it will smooth out as you continue to fold. Be sure not to over mix or beat.

Nutrition