This decadent Birthday Cake Ice Cream is sure to satisfy any sweet tooth! If you love ice cream and cake, this is the perfect mashup for you to try. Kids and adults go crazy for it! It’s also a no-churn recipe, so it’s easy to make.
The sweet vanilla flavor of the ice cream and the vanilla cake pieces create a refreshing treat and give it the signature birthday cake flavors! Adding rainbow sprinkles makes it fun and party-worthy. This birthday cake-flavored ice cream is a delicious substitute for a traditional cake if you have a summer birthday!
If you like birthday cake-flavored recipes, you will love Cake Batter Popsicles and Funfetti Dip.
Why You’ll Love This Birthday Cake-Flavored Ice Cream
- Only 20 minutes of prep: In just 20 minutes, your ice cream ingredients will be mixed and ready to freeze.
- Make the cake ahead: Prepare the vanilla cake up to 24 hours in advance. Then, it will be perfectly cooled so you may add it to the birthday ice cream.
- Budget-friendly: These ingredients are friendly to every size budget.
Ingredients
This recipe consists of 5 common ingredients that you will find at any grocery store. I always like to keep sweetened condensed milk in the pantry in case I have an ice cream craving!
- Heavy cream: This is the creamy base for the ice cream. The fat and richness also prevent ice crystals forming as well as creating the correct texture and consistency.
- Vanilla extract: I like to add vanilla to ice cream because it enhances the flavors of the other ingredients. In this case, it complements the vanilla cake really well.
- Sweetened condensed milk: Condensed milk adds sweetness so you don’t need to add sugar but it also acts as a binding agent so the ice cream stays smooth.
- Crumbled vanilla cake: I made a simple Betty Crocker vanilla cake and crumbled it for this recipe. I kept it super simple!
- Rainbow sprinkles: You can’t have birthday ice cream without rainbow sprinkles!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Red Velvet Birthday Cake: Use a red velvet cake instead of vanilla cake in this recipe for a different color and flavor.
- Strawberry Birthday Cake: Add fresh strawberries for a fruity twist on birthday cake flavor ice cream.
- Chocolate Chip Nut Birthday Cake: Mix in chocolate chips and walnuts for more contrasting textures.
How to Make Birthday Cake Ice Cream
Here are the instructions you need to make homemade birthday cake-flavored ice cream. All you need is an electric hand mixer and a 9x5 inch loaf pan to get started!
Step 1: Beat the cream and vanilla. Pour the heavy cream and vanilla extract into a large mixing bowl. Beat the ingredients for 3-5 minutes or until stiff peaks form.
Step 2: Add remaining ingredients. Add the condensed milk, cake crumbles, and sprinkles to the cream mixture.
⭐️ Pro Tip: Start your hand mixer on low speed and increase it in intervals as the cream thickens until you reach high speed. This will prevent splattering.
Step 3: Mix it. Fold the ingredients until the ice cream is smooth and creamy.
Step 4: Transfer and freeze. Pour the birthday ice cream into the loaf pan and spread the top evenly. Then, cover it tightly with plastic wrap. Put it in the freezer for about 6 hours or until firm.
⭐️ Hint: If you find that the ice cream is too firm, set it on the counter for 5 minutes so it's easier to scoop.
If you love recipes like this, you may also enjoy my homemade Strawberry Crunch Ice Cream, Pumpkin Ice Cream, Reese’s Peanut Butter Cup Ice Cream, Fruity Pebbles Ice Cream, M&M Ice Cream, Sprinkles Ice Cream, Dr. Pepper Ice Cream Float and our Ice Cream Cake with Kit Kat candy!
Serving Suggestions
- Make a birthday cake ice cream sandwich using some homemade Chick-fil-A Cookies or your favorite store-bought cookie.
- Keep it simple and scoop it into a bowl and make a birthday ice cream cone! Top it with homemade toppings such as Banana Syrup, Blueberry Syrup, and crunchy Candied Walnuts.
- Drizzle hot fudge, whipped cream, or add extra sprinkles over the top!
Recipe Tips
- Storage directions: Store this ice cream tightly covered with plastic wrap in the freezer for up to 2 months.
- Add cake batter extract: For more birthday cake flavor, use cake batter extract instead of vanilla extract.
- Use a large plastic container: I like to use a loaf pan for the ice cream, but a large Rubbermaid container will work as well if you don’t have one.
Recipe FAQs
Yes. I prefer to use my favorite box mix out of convenience, but you may use your best homemade vanilla cake recipe if you like.
It could be too cold, so setting it at room temperature can help. However, if this doesn’t help, this could be because the cream was over whipped. That can cause the ice cream to become very hard when frozen.
More Delicious Ice Cream Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Birthday Cake Ice Cream
Equipment
- 9x5 inch loaf pan or rubbermaid container
Ingredients
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1 14-ounce can sweetened condensed milk
- 1 ½ cups crumbled vanilla cake
- ¼ cup rainbow sprinkles
Instructions
- In a large mixing bowl, use an electric hand mixer to beat the cream and vanilla for 3-5 minutes, or until the cream begins to develop stiff, freestanding peaks. Start your hand mixer on a low speed and work your way up to a high speed as the cream thickens to prevent it from splattering.
- Once the cream starts reaching stiff peaks, add the condensed milk, cake, and sprinkles. Use a large spoon to gently fold the ingredients into the whipped cream until smooth and homogenous.
- Pour the ice cream mixture into a 9x5 inch loaf pan. Cover the pan with plastic wrap and place it in the freezer for 6 hours, or until the ice cream is firm to the touch.
- When you are ready to serve your ice cream, let it soften on the counter for about five minutes before scooping it.
- Serve and enjoy!
Notes
- Store this ice cream tightly covered with plastic wrap in the freezer for up to 2 months.
- For more birthday cake flavor, use cake batter extract instead of vanilla extract.
- I like to use a loaf pan for the ice cream, but a large Rubbermaid container will work as well if you don’t have one.
Leave a Reply