Birthday Cake Ice Cream Recipe is a creamy blend of cake batter flavored ice cream. The sprinkles make it extra special. The entire recipe is a real treat.

Birthday cake ice cream in cone.
Want to save this recipe?

This cake batter flavored ice cream base is really rich and decadent. Everything you love about birthday cake is packed into this ice cream recipe.

It is so fun and festive. I have been making ice cream for years now. The kids also love Dulce De Leche Ice Cream and Homemade Peach Ice Cream.

Melted Ice Cream Cake and Birthday Cake Pops is another fun dessert to try!

Why This Recipe Works

You do not need an ice cream maker for this no churn recipe. With just a few basic ingredients, anyone can make this simple dessert. It tastes amazing too!

What Does Birthday Cake Ice Cream Taste Like?

It is a fabulous treat everyone will really enjoy. Birthday Cake ice cream is so creamy and tastes just like cake.

This ice cream has all the flavor of cake batter with sprinkles mixed in. It is so yummy.

If you love cake batter ice cream at Cold Stone Creamery, you are going to go crazy over this. It is one of our favorite ice creams.

This homemade version tastes delicious and will save you money. It is all around a great dessert. The kids also love it when I make Fruit Ice Cream, Samoa Ice Cream and Strawberry Cheesecake Ice Cream.

Ingredients

Ingredients for birthday cake ice cream -heavy cream, sweetened condensed milk, vanilla, butter, Funfetti cake mix and sprinkles.
  • Heavy Cream. Make sure this is chilled.
  • Sweetened Condensed Milk. Don’t swap this ingredient with other types of milk. It gives the recipe its sweetness.
  • Vanilla Extract. Always use pure vanilla extract.
  • Butter. The butter needs to be melted.
  • Funfetti Cake Mix. Any brand is fine.
  • Rainbow Jimmie Sprinkles. Jimmie sprinkles are best, so it does not bleed.

Get the complete ingredients for this recipe at the bottom of the page.

How to Make Birthday Cake Ice Cream

Cream in mixing bowl.

Step 1. Start with a chilled bowl. Use a stand mixer or hand-held mixer and beat together the heavy whipping cream.

Vanilla extract in bowl.

Step 2. Add the vanilla extract.

Heavy cream whipped until fluffy.

Step 3. The cream should start to form soft peaks. 

Cake mix sprinkled in bowl.

Step 4. Get out another bowl for the cake mix.

Mixture combined in bowl.

Step 5. Then combine the sweetened condensed milk, butter, and Funfetti cake mix. While the butter should be melted, it should not be steaming hot when added.

Whipped cream folded into mixture.

Step 6. Gently fold the whipped cream into the sweetened condensed milk mixture.  Be careful that you do this gently.

Sprinkles folded into ice cream mixture.

Step 7. Add the sprinkles. Gently fold in the rainbow sprinkles. Do not overmix the sprinkles. Just combine until they are folded in.

Batter poured into pan.

Step 8. Pour into a loaf pan. Evenly spread the mixture into the pan. Then freeze for at least 4 hours until firm. I usually leave it overnight, but you can do what is easiest for you.

What Kind Of Sprinkles Should I Use?

We used Rainbow Jimmie Sprinkles so it would closely resemble a birthday cake. You can use other colors if you prefer.

It is important to use Jimmie sprinkles because they will not bleed into the ice cream base. This type of sprinkles will make the ice cream so pretty.

The appearance of this ice cream is so pretty when you use the correct type of sprinkles.

However, I do not recommend using sugar sprinkles in this recipe. These types of sprinkles will not look the same or have the desired outcome.

Storage

Cover the ice cream and keep it in the freezer. It will last up to 1 month. If your container does not have a lid, you can use plastic wrap to cover it.

You might also want to put a layer of parchment paper directly on top of the ice cream. This will help prevent freezer burn and ice crystals from forming.

We eat this pretty fast because everyone loves it. While it will keep a while, ours never lasts long enough to find out. The kids go crazy over this type of ice cream.

Loaf pan of birthday cake ice cream.

Expert Tips

  • Chill the mixing bowl and beaters. I placed my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quickly.  
  • Don’t overmix. Try not to over-mix the heavy whipping cream. You want to only mix it until you see soft peaks form. Once this happens, you don’t need to continue to mix.
  • Heavy cream is best. While it can be tempting to swap this for milk, it will not taste the same. Heavy whipping cream makes the ice cream base-rich and creamy.
  • Pure vanilla is best. If you can, try to use pure vanilla instead of imitation extract. The flavor will be better. Since the recipe only calls for a few ingredients, it makes a difference.

More Homemade Ice Cream Recipes

Go ahead and try this recipe. Then leave a comment and star rating.

Birthday Cake Ice Cream Recipe

4.80 from 5 votes
Birthday Cake Ice Cream Recipe is a creamy blend of cake batter flavored ice cream. The sprinkles make it extra special. The entire recipe is a real treat.
Prep Time 15 minutes
Freeze 4 hours
Total Time 4 hours 15 minutes
Servings 8
Cuisine American
Course Dessert
Calories 499

Ingredients

  • 2 cups Heavy Whipping Cream chilled
  • 14 oz. Sweetened Condensed Milk
  • 2 tsp Vanilla Extract
  • 2 Tbsp Butter melted
  • 1 cup Funfetti Cake Mix
  • 1/2 cup Rainbow Jimmie Sprinkles
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

  • With a stand up mixer or hand held mixer, beat together the heavy whipping cream and vanilla extract until the cream is whipped and can form soft peaks.
  • In a separate bowl, stir together the sweetened condensed milk, butter and Funfetti cake mix.
  • Then gently fold in the whipped cream into the sweetened condensed milk mixture.  Then fold in the rainbow sprinkles.
  • Spread the mixture into a loaf pan and freeze for at least 4 hours until firm.
  • Serve and enjoy!  The ice cream will keep covered in the freezer for up to 1 month.

Recipe Notes

I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quicker.  

Nutrition Facts

Calories 499kcal, Carbohydrates 49g, Protein 6g, Fat 32g, Saturated Fat 19g, Polyunsaturated Fat 2g, Monounsaturated Fat 9g, Trans Fat 1g, Cholesterol 106mg, Sodium 234mg, Potassium 281mg, Fiber 1g, Sugar 42g, Vitamin A 1095IU, Vitamin C 2mg, Calcium 203mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Levella says:

    🙂