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Overhead view of birthday cake ice cream scoops in loaf pan
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4.67 from 3 ratings

Homemade Birthday Cake Ice Cream Recipe

This creamy, no-churn ice cream recipe is loaded with bits of frosted cupcake and sprinkles!
Prep Time10 minutes
Freezing Time6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: birthday cake ice cream, easy homemade ice cream, homemade ice cream, no churn ice cream
Servings: 10 servings
Author: Beth

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.

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