This no-churn birthday cake ice cream recipe is like a birthday cake in the form of a cold, frosty treat! It’s colorful, easy to make, and always a crowd-pleaser!

Scoops of birthday cake ice cream in loaf pan

If you have leftover cupcakes from a party, I’ve got the perfect way to use them up: make a batch of birthday cake ice cream!  

Homemade birthday cake ice cream is so much better than store-bought because you can make it with real pieces of cake. Any flavor of cupcake works here, whether it’s a chocolate cupcake, vanilla cupcake, or even Oreo cupcakes! And unlike store-bought birthday cake ice cream, you can make the homemade version gluten-free by using gluten-free cupcakes.

Rather than hauling out your ice cream maker, this is a no-churn recipe made in a loaf or cake pan. Instead of making an egg-based custard, you’ll make whipped cream, which allows you to get a smooth, fluffy texture without churning or returning to the freezer to stir the ice cream every 30 minutes.

This birthday cake ice cream is always a hit at parties, but it’s also the kind of recipe that’s easy to make anytime you have a craving—and some leftover cupcakes.

If you love making your own ice cream, try my Cookie Monster Ice Cream and Oreo Ice Cream too!

Overhead view of ingredients for Birthday Cake Ice Cream

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Heavy whipping cream – You can’t substitute half-and-half or whole milk; you need heavy cream for the recipe to work.
  • Vanilla extract
  • Sweetened condensed milk
  • Frosted cupcakes – Store-bought or homemade are both fine.
  • Rainbow jimmies 

Is Evaporated Milk the Same as Condensed Milk?

No, evaporated milk and condensed milk are not the same. Condensed milk is sweetened, while evaporated milk is unsweetened. Since there’s no other sweetener added to this recipe, you need to use condensed milk.

How to Make Birthday Cake Ice Cream

If you’re making this birthday cake ice cream for a party, be sure to allow enough time for it to freeze solid. Six hours is the bare minimum, but overnight is even better!

Flash-freeze the cupcakes. Cut the cupcakes into pieces and freeze them on a baking sheet lined with a silicone mat. 

Whip the heavy cream. In a stand mixer or with a handheld mixer, beat the heavy whipping cream and vanilla extract until it forms stiff peaks.

Photo of whipped cream and condensed milk being combined in bowl, next to photo of cupcakes and sprinkles being folded in

Add the remaining ingredients. Beat in the sweetened condensed milk on low, then gently fold in the cupcake pieces and rainbow jimmies, reserving some for topping.

Two photos of birthday cake ice cream in loaf pan; one with toppings, one without

Freeze the ice cream. Transfer the ice cream to a loaf pan, 8 inch cake pan, or similar container. Scatter the additional cupcake pieces and rainbow jimmies over the top. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, or overnight.

Loaf pan of birthday cake ice cream with scoops and cones on top

Tips for Success

Here are some of my best tips for perfect homemade birthday cake ice cream:

  • Freeze the cupcakes first. This keeps the cake from crumbling when you mix it into the ice cream, giving you big pieces of cupcake instead of crumbs. While this is optional, I strongly recommend it!
  • Whip until stiff peaks form. When you lift the beaters, the peaks should stand straight up, without curling. 
  • Fold, don’t stir. Vigorously stirring in the bits of cupcake and sprinkles will deflate the whipped cream and result in a less fluffy texture.

Time Required

  • 30 minutes to flash freeze the cupcakes
  • 5 minutes to beat heavy cream into stiff peaks
  • 3 minutes to finish combining all ingredients
  • 6 hours or more to freeze

How to Store

Store leftover ice cream in the freezer for up to 2 weeks. Let it sit on the counter for 10 minutes or so before scooping.

Three ice cream cones with birthday cake ice cream, set in glass jars to hold them upright
Overhead view of birthday cake ice cream scoops in loaf pan

Birthday Cake Ice Cream

5 from 2 ratings
Prep Time: 10 mins
Freezing Time: 6 hrs
Total Time: 6 hrs 10 mins
Yield: 10 servings
This creamy, no-churn ice cream recipe is loaded with bits of frosted cupcake and sprinkles!

Ingredients

  • 1 pint heavy whipping cream, 2 cups
  • 1 tbsp vanilla extract
  • one 14 oz can sweetened condensed milk
  • 3 frosted cupcakes, cut into pieces and frozen, store bought or homemade
  • ¾ cup rainbow jimmies

Instructions
 

  • Cut the cupcakes into pieces and flash freeze on a baking sheet lined with a silicone mat. Flash freeze for 20-30 minutes.
  • In a stand mixer or using a handheld mixer, beat the heavy whipping cream and vanilla extract until stiff peaks form.
  • Add in the sweetened condensed milk, beating on low until combined.
  • Fold in the cupcakes pieces and rainbow jimmies. Transfer the ice cream to a loaf pan, 8 inch cake pan, or similar container. Add additional cupcake pieces and rainbow jimmies on top. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, overnight is preferred.

Notes

This ice cream will last for up to two weeks in the freezer. Store it tightly covered in the pan, or transfer it to an airtight container.
Cuisine: American
Course: Dessert
Author: Beth
Calories: 436kcal, Carbohydrates: 34g, Protein: 3g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 90mg, Sodium: 92mg, Potassium: 99mg, Fiber: 0.2g, Sugar: 28g, Vitamin A: 1170IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 0.4mg
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