No Churn Birthday Cake Ice Cream

5 from 19 votes

No Churn Birthday Cake Ice Cream

Rich and creamy vanilla ice cream studded with real birthday cake pieces/frosting. No ice cream maker is needed to make this treat that tastes just like cake batter.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 303kcal

Author Krystle Smith

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

Ingredient 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.

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.

Nutrition