Homemade Birthday Cake Ice Cream Recipe
This creamy, no-churn ice cream recipe is loaded with bits of frosted cupcake and sprinkles!
Servings: 10 servings
Ingredients
- 2 cups (473ml) heavy whipping cream 1 pint
- 1 Tbsp vanilla extract
- 14 oz 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.2 cups (473ml) heavy whipping cream, 1 Tbsp vanilla extract
- Add in the sweetened condensed milk, beating on low until combined.14 oz sweetened condensed milk
- 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.3 frosted cupcakes, 3/4 cup rainbow jimmies
Video
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.
Nutrition
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