Birthday Cake Ice Cream
My birthday cake ice cream is a rich and creamy vanilla ice cream base studded with real birthday cake pieces plus frosting. This tastes just like cake batter and doesn't require an ice cream maker!
Whenever I discovered Birthday Cake Ice Cream at Bruster's in middle school I was hooked!! I'm not the world's biggest ice cream fan, but I go crazy over icing flavored treats like funfetti dip and Cake Batter Cheesecake. This ice cream tastes just like cake and frosting. It is so addicting, I dare you to eat just one bowl. Best of all it only requires 5 minutes of prep and no ice cream maker! Save leftover cakes and cupcakes from the trash with this party favorite everyone goes crazy for. Love ice cream? Try my copycat Choco taco next.
Why This Recipe Works
- Real Cake Flavor: Forget artificial flavorings our ice cream is made with a real birthday cake!
- Sweetened Condensed Magic: The sugar in the sweetened condensed milk lowers the freezing point leading to a creamy ice cream that doesn't get ice crystal or freeze rock hard.
- No Churn: Whipping heavy cream taps air that you normally have to churn in with an ice cream machine.
Ingredient Notes and Shopping Tips
- Heavy Cream: Also, called heavy whipping cream in some stores. Look for one with at least 35% fat for the creamiest ice cream and peaks that won't fall.
- Sweetened Condensed Milk: Sweetened condensed milk is milk that has some of its water removed, and sugar added. Look for it in the baking aisle. Be sure not to use evaporated milk which has no added sugar.
- Cake: Freeze overnight and then cube so it doesn't get soggy or fall apart. You could also use homemade cake or cupcakes. I'd suggest my funfetti cake or cupcakes.
- Sprinkles: Avoid nonpareils which can bleed color.
How To Make Birthday Cake Ice Cream
- Cut Cake: Freeze and cut the cake.
- Whip Cream: Whip until stiff peaks form.
- Fold in the remaining ingredients.
- Freeze: Freeze for 4-6 hours.
Storage
Store in the freezer for up to one month. Store tightly covered with plastic wrap pressed into the ice cream to avoid ice crystals. Towards the back of your freezer is best as this is where it's coldest.
Krystle's Tips
- Whipping Cream: Use an ice-cold metal bowl and a cold whisk to whip your cream by hand. It will whip faster this way.
- Mix Just Enough: You want to see stiff peaks that just hold their shape. Overwhipping will lead to grainy curdled cream and under whipped cream will be dense and icy.
- Be Gentle: Fold don't stir in your cake and sprinkles by just barely mixing with a rubber spatula. You don't want to lose all the air you worked so hard to add to your cream.
- Use a metal loaf pan if possible it will conduct cold faster than a glass plan.
- Mom Serving Hack: For birthday parties freeze individual scoops of ice cream in a cupcake pan with paper liners for easy serving.
FAQs
Sure! I suggest a gel dye that will give you a vibrant color without too much excess liquid.
1. Your cream may not have been whipped to stiff peaks.
2. You could have overmixed it when adding the sweetened condensed milk or the cake.
3. You may not have frozen quickly enough i.e. you could have opened the freezer too much or placed it on the door where temps are warmer.
More Unique Ice Cream Flavors To Try
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📖 Recipe
No Churn Birthday Cake Ice Cream
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Ingredients
- 2 Cups Heavy Cream Chilled
- 1 14 Ounce Can Sweetened Condensed Milk Chilled
- 2 Teaspoons Vanilla Extract
- ½ Birthday Cake or 6 Cupcakes!
- 2 Tablespoons Rainbow Sprinkles
Instructions
- Place your cake or cupcakes in the freezer overnight. Roughly chop frozen cake into small cubes.
- In a large bowl whip cream until stiff peaks form.
- Stir in sweetened condensed milk and vanilla.
- Fold in cake cubes and sprinkles.
- Pour into a loaf pan. Top with additional sprinkles if desired. Freeze for 4-6 hours
Notes
-
- Heavy Cream: Also, called heavy whipping cream in some stores. Look for one with at least 35% fat.
- Sweetened Condensed Milk: Be sure not to use evaporated milk which has no added sugar.
- Cake: Freeze overnight and then cube so it doesn't get soggy or fall apart.
- Sprinkles: Avoid nonpareils which can bleed color.
- Whipping Cream: Use an ice-cold metal bowl and a cold whisk to whip your cream by hand. It will whip faster this way.
- Mix Just Enough: You want to see stiff peaks that just hold their shape. Overwhipping will lead to grainy curdled cream and under whipped cream will be dense and icy.
- Be Gentle: Fold don't stir in your cake and sprinkles by just barely mixing with a rubber spatula. You don't want to lose all the air you worked so hard to add to your cream.
- Use a metal loaf pan if possible it will conduct cold faster than a glass plan.
- Mom Serving Hack: For birthday parties freeze individual scoops of ice cream in a cupcake pan with paper liners for easy serving.
Nutrition
This cake is such a treat! We made it on a whim and so glad we found this recipe. So easy to make and delicious!
Made this and it was such a fun treat! Super creamy, loaded with sprinkles, and no ice cream maker needed—total win for a quick homemade dessert.
The perfect summer ice-cream!Easy to make and fun with the sprinkles!
This birthday ice cream cake was so very fun! It looked so cute and tasted great.