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Birthday Cake Ice Cream (No Churn)

April 15, 2021 by Heather Smoke 2 Comments

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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.

Scoops of birthday cake ice cream topped with sprinkles and a waffle cone.

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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.
Confetti rainbow sprinkles.

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.
A closeup of birthday cake ice cream with rainbow jimmies sprinkles.

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?
Birthday cake ice cream topped with rainbow jimmies sprinkles.

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Scoops of birthday cake ice cream topped with sprinkles and a waffle cone.

Birthday Cake Ice Cream

Heather Smoke
An easy recipe for creamy, no churn birthday cake ice cream, full of rainbow sprinkles and vanilla birthday cake.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Freeze Time 8 hrs
Total Time 8 hrs 10 mins
Course Dessert
Cuisine American
Servings2 quarts

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
  • ⅓ 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.
Keyword Birthday Cake, No Churn Ice Cream, Sprinkles
Tried this recipe?Let us know how it was!
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Filed Under: Ice Cream and Frozen Treats, No Churn Ice Cream

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Comments

  1. cupcake recipes

    September 11, 2015 at 8:37 pm

    5 stars
    Every bite is better than the next!

    Reply
  2. Unknown

    January 3, 2018 at 5:11 am

    5 stars
    Exactly what I was looking for!

    Reply

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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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