Cake and ice cream are the best of friends, and they come together perfectly in this fun and easy recipe for no churn birthday cake ice cream. A slice of birthday cake just isn’t complete without a scoop or two of ice cream, and with this delicious Funfetti sprinkle ice cream, you get both! To give the no churn vanilla ice cream a classic birthday cake flavor, I added sour cream, as well as vanilla extract and a hint of almond extract. Then I folded in crumbled vanilla birthday cake, including the frosting, and a handful of rainbow jimmies. The ribbons of cake and frosting throughout the ice cream are just delicious, and the sprinkles make it so festive.
You might also love this rainbow birthday cake, baked Funfetti donuts, and Funfetti cupcakes with rainbow swirl frosting.
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Ingredients
- Vanilla Cake and Frosting. If you have a few slices of leftover cake, you can use that, or just buy 2 or 3 vanilla cupcakes from your grocery store bakery. I always have leftover buttercream and extra cake layers stashed in my freezer, so I crumbled up a 6-inch layer of white velvet cake.
- Sweetened Condensed Milk. Gives no churn ice cream a smooth and creamy texture, as well as adds sweetness.
- Sour Cream. The tang of the sour cream gives this birthday cake ice cream that classic flavor of a buttermilk birthday cake.
- Vanilla + Almond Extracts. Flavor.
- Coarse Kosher Salt. Balances the sweetness.
- Heavy Whipping Cream. Whipped cream gives no churn ice cream volume, and a smooth, creamy and rich texture.
- Rainbow Jimmies. You’ll need to use sprinkles that don’t easily melt and bleed in wet mixtures, and rainbow jimmies or confetti quins are going to be the best choice.
Instructions
- Start by crumbling up your cake or cupcakes (including the frosting) into bite-sized chunks. Set aside.
- In a large bowl, whisk together the sweetened condensed milk, sour cream, vanilla extract, almond extract and salt. If you like, add a few drops of gel food coloring to make your ice cream even more colorful.
- In a separate bowl, use an electric mixer to beat the heavy whipping cream until it forms soft peaks that hold their shape.
- Fold 1/3 of the whipped cream into the sweetened condensed milk mixture, until it’s mostly incorporated. Fold in the remainder of the whipped cream.
- Add the crumbled cake and sprinkles, and briefly fold in just to combine.
- Spoon the ice cream into lidded containers and freeze until firm, at least 8 hours, or overnight.
Frequently Asked Questions
What kind of sprinkles should I use?
When adding sprinkles to a wet base, such as sprinkle ice cream or Funfetti cake, you want to use sprinkles that don’t easily melt and bleed into the batter. Nonpareils are too small, and easily bleed into moisture. Rainbow jimmies are the perfect size, as you can mix them into the ice cream base and they won’t melt and streak the ice cream.
Do I have to use vanilla cake?
There are so many delicious ways you could flavor this birthday cake ice cream! Here are just a few suggestions.
- Vanilla. In its simplicity, I love vanilla cake. My recipes for fluffy vanilla cake and white velvet cake will forever be some of my favorites. And the sprinkles will show up the best with both vanilla cake and ice cream.
- Funfetti. With sprinkles already in the cake, Funfetti cake is a perfect choice for this cake and ice cream recipe.
- Red Velvet. The vanilla ice cream with the contrast of red velvet cake with cream cheese buttercream would be beautiful and so delicious.
- Chocolate. Crumbled chocolate cake in vanilla ice cream is a wonderful spinoff of a classic cookies and cream ice cream. Or you could add it to a chocolate ice cream base for a really decadent dessert.
- Carrot. What could be yummier than ice cream full of crumbled carrot cake with cream cheese buttercream?
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Birthday Cake Ice Cream
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Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 ½ cups crumbled vanilla cake with frosting, or 2-3 vanilla bakery cupcakes
- 1 can (14 oz) sweetened condensed milk
- ½ cup full-fat sour cream
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
- â…“ cup rainbow jimmies
Instructions
- Start by crumbling up your cake or cupcakes (including the frosting) into bite-sized chunks. Set aside.
- In a large bowl, whisk together the sweetened condensed milk, sour cream, vanilla extract, almond extract and salt.
- In a separate bowl, use an electric mixer to beat the heavy whipping cream until it forms soft peaks that hold their shape.
- Fold 1/3 of the whipped cream into the sweetened condensed milk mixture, until it's mostly incorporated. Fold in the remainder of the whipped cream.
- Add the crumbled cake and sprinkles, and briefly fold in just to combine.
- Spoon the ice cream into lidded containers and freeze until firm, at least 8 hours, or overnight.
Every bite is better than the next!
Exactly what I was looking for!