Birthday Cake Ice Cream
This no-churn Birthday Ice Cream is a sweet cold treat that tastes just like a vanilla birthday cake. It’s smooth, creamy, and filled with soft cake pieces.
Servings: 6 - 8 servings
Calories: 651kcal
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.
Nutrition
Calories: 651kcal | Carbohydrates: 75g | Protein: 9g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 360mg | Potassium: 346mg | Fiber: 0.4g | Sugar: 60g | Vitamin A: 1343IU | Vitamin C: 2mg | Calcium: 321mg | Iron: 1mg