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No-Churn Birthday Cake Ice Cream

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Birthday Cake Ice Creams in a cone on a cup
No-churn birthday cake ice cream is perfect for summer parties with the creamy texture of ice cream and the sweet taste of birthday cake.
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Table of Contents
  1. No-Churn Birthday Cake Ice Cream Ingredients
  2. How To Make This No-Churn Birthday Cake Ice Cream Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

You simply can’t beat this no-churn birthday cake ice cream, whether you’re planning a kids’ party or just have a sugar craving. This homemade ice cream has the cool and creamy texture of ice cream, the familiar taste of birthday cake batter, and lots of rainbow sprinkles for that irresistible crunch.

overhead shot of Birthday Cake Ice Cream being scooped out with an ice cream scooper in a baking dish

No-Churn Birthday Cake Ice Cream Ingredients

No-Churn Birthday Cake Ice Cream raw ingredients that are labeled

You’ll need:

  • 14-ounce can of sweetened condensed milk
  • 2 cups of cold heavy whipping cream
  • ⅓ cup of granulated sugar
  • 1 tub of blue frosting
  • ¼ cup of birthday sprinkles

SUBSTITUTIONS AND ADDITIONS

SWEETENED CONDENSED MILK: For a dairy-free alternative, you could use coconut milk for your ice cream.

HEAVY WHIPPING CREAM: Vegans should also switch the dairy whipping cream to coconut cream.

SPRINKLES: Sugar strands, hundreds and thousands, jimmies – whatever you call them, sprinkles add so much fun. Use the regular multi-colored ones, or mix it up with sprinkles of different shapes and sizes.

BIRTHDAY CAKE FLAVORING: A dash of this optional magic ingredient will make your ice cream taste exactly like a birthday cake flavor.

kitchen tools you actually need

How To Make This No-Churn Birthday Cake Ice Cream Recipe

STEP ONE: Use an electric mixer to whisk the heavy cream until very stiff peaks form. You should start on a low setting and increase to medium.

OUR RECIPE DEVELOPER SAYS

Chill your condensed milk, heavy whipping cream, and loaf tin in the fridge before you start – it will make everything freeze easier.

whipping cream whipped in a cup

STEP TWO: In a medium-sized bowl, combine the condensed milk and sugar.

condensed milk and sugar blended together in a cup

STEP THREE: Once well mixed, pour the condensed milk mixture into the whipped cream while whipping continuously.

condensed milk mixture and whipping cream blended together in a bowl

STEP FOUR: Pour the ice cream mixture into a 9×5-inch loaf pan lined with parchment paper and smooth it out.

PRO TIP:

Lining the loaf pan with parchment paper prior to filling will make cleaning up much easier.

ice cream mixture poured in a baking dish

STEP FIVE: Dollop a few scoops of frosting and some sprinkles on top of the ice cream mixture.

frosting on top of the ice cream mixture in a baking dish

STEP SIX: Use a knife to swirl the ice cream mixture in. Repeat with more frosting and sprinkles until you’re pleased with the look.

spreading frosting on the cake using knife in a baking dish

STEP SEVEN: Add extra sprinkles on top. Cover with plastic wrap and freeze for three hours or until set.

PRO TIP:

Higher fat content ice cream melts quicker than the lower fat ice creams, so have those cups or cones ready.

cake topped with sprinkles in a baking dish

How To Serve

This creamy ice cream will be fantastic for hot summer days, especially on the side of a yummy birthday cake. Scoop it into one of our chocolate chip cookie cups instead, and add your favorite toppings including chocolate sauce, chocolate chips, fresh fruit, and of course, a maraschino cherry.

You’ll find a selection of no-churn ice cream recipes on this site, including the very popular cookie dough ice cream and the colorful no-churn cotton candy ice cream.

Storage

IN THE FRIDGE: The fridge isn’t cold enough to store ice cream, you’ll need to freeze it. Don’t use the freezer section of your refrigerator as it won’t be as cold as a separate freezer.

IN THE FREEZER: Homemade ice cream can’t be stored for as long as the store-bought variety. You can store your frozen homemade ice cream for up to a month in a tightly sealed container in the freezer.

Birthday Cake Ice Cream in a waffle cone bowl

This fun and tasty homemade ice cream is so easy to make and the kids will love to help. We believe it’s the best birthday cake ice cream you’ll ever taste – even better than Ben & Jerry’s or Blue Bell birthday cake ice cream! Try it and let us know if you agree.

FREQUENTLY ASKED QUESTIONS

What is no-churn ice cream?

Typically, when making ice cream from scratch, you will need to use an ice cream maker and that usually entails the step of “churning” the ice cream. A no-churn recipe means no ice cream machine and, as you could guess, no churning. It saves many steps and makes it super easy to make homemade ice cream that is just as tasty as regular ice cream but doesn’t need fancy equipment.

Could I use this ice cream recipe to make an ice cream cake?

This is a great idea and although we haven’t tried it yet, I can’t see why you couldn’t use this creamy ice cream as part of an easy ice cream cake.

Can I use nonfat milk in this ice cream recipe?

You can use any type of milk in this recipe but lower-fat milk such as skim milk will result in less creamy ice cream than if you make it with whole milk or cream.

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Birthday Cake Ice Creams in a cone on a cup

No-Churn Birthday Cake Ice Cream

5 from 5 votes
No-churn birthday cake ice cream is perfect for summer parties with the creamy texture of ice cream and the sweet taste of birthday cake.
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 8

Ingredients
  

  • 14 ounces sweetened condensed milk
  • 2 cups heavy whipping cream, cold
  • cup granulated sugar
  • 1 tub blue frosting
  • ¼ cup birthday sprinkles

Instructions
 

  • In a large bowl, pour in the whipping cream and whip until very stiff peaks form.
  • Using a medium-sized bowl, combine the condensed milk and sugar and blend.
  • Slowly pour the condensed milk mixture into the whipped cream while whipping continually.
  • Pour the ice cream mixture into a 9×5-inch loaf pan lined with parchment paper and smooth it out.
  • Scoop out 3 tablespoons of frosting and place them randomly on top of the ice cream mixture.
  • Using a knife, drag frosting through the ice cream mix, making a swirl pattern.
  • Using a clean knife, scoop out additional frosting and smooth it on top of the ice cream.
  • Continue until you’re pleased with how it looks. You can also swirl in sprinkles with the frosting as well.
  • Top with sprinkles and freeze for at least 3 hours.

Notes

  • Chill your condensed milk, heavy whipping cream, and loaf tin in the fridge before you start – it will make everything freeze more easily.
  • Lining the loaf pan with parchment paper prior to filling will make cleaning up much easier.
  • Higher fat content ice cream melts quicker than the lower fat ice creams, so have those cups or cones ready.

Nutrition

Sodium: 113mg | Calcium: 180mg | Vitamin C: 2mg | Vitamin A: 1007IU | Sugar: 49g | Potassium: 234mg | Cholesterol: 98mg | Calories: 481kcal | Saturated Fat: 17g | Fat: 29g | Protein: 5g | Carbohydrates: 52g | Iron: 1mg
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  1. LoriMyers says

    5 stars
    I can not wait to make this for my granddaughter’s 2nd birthday Unicorn party to go with her birthday cake flavored cake. Thank you.

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