Birthday Cake Ice Cream
An easy recipe for creamy, no churn birthday cake ice cream, full of rainbow sprinkles and vanilla birthday cake.
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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
- 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.
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