This Birthday Cake Ice Cream is creamy vanilla ice cream filled with rainbow sprinkles and buttery birthday cake crumbles! This easy recipe is made with 9 basic ingredients and without an ice cream maker.
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This Birthday Cake Ice Cream is a fun, delicious frozen treat. It’s full of sprinkles and bits of cake crumbles. It’s perfect for birthdays or for any occasion!
Birthday cake ice cream flavor is made with a sweet vanilla ice cream base just like my Oreos ice cream recipe. It’s a must try for all ice cream lovers!
For more birthday cake recipes, try my Birthday Cake Cookies and Birthday Cake Donuts!
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Why This Recipe Works
- Rainbow sprinkles make the ice cream with sprinkles super colorful like my 4th of July cookies recipe!
- Everyone will love how rich and creamy it is! For another decadent ice cream recipe, try my delicious mascarpone ice cream.
- It’s filled with buttery vanilla birthday cake crumbles. The crumbles add flavor are delicious to bite into just like my pumpkin pie ice cream with bits of pie crust.
- It only takes 20 minutes of active prep time. The freezer does the rest. It’s super easy like my croissant ice cream sandwiches!
- You don’t need an ice cream maker to make this homemade ice cream.
Ingredients
Here are useful notes on some of the ingredients for this birthday cake ice cream recipe.
- Heavy cream: Use heavy cream or heavy whipping cream. Cream should be at least 36 % milk fat.
- Sweetened condensed milk: Sweetened condensed milk makes this ice cream sweet, rich and creamy just like my strawberry swirl ice cream! Be sure to use sweetened condensed milk and not evaporated milk. The cans look similar in the store, but they are not the same thing.
- Rainbow sprinkles: Use rainbow sprinkles (jimmies).
- Vanilla extract: Vanilla gives this ice cream its birthday cake flavor!
- Flour: Use all-purpose flour if you’re making birthday cake crumbles.
- Baking powder: For the birthday cake crumble.
- Granulated sugar: To sweeten the birthday cake crumble.
- Butter: Unsalted melted butter adds rich flavor to the crumble. It also helps the crumble come together.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- The birthday cake crumbles are optional. The ice cream is delicious with or without it!
- Instead of birthday cake crumbles, stir in 1 cup of finely chopped frosted homemade or store bought vanilla cake, 3 regular frosted vanilla cupcakes or 7 mini frosted vanilla cupcakes.
- Use 1 teaspoon of almond extract in place of some of the vanilla.
- I have not tried the birthday cake crumbles gluten free. Most of my recipes work well with 1:1 gluten free flours such as the ones from Bob’s Red Mill and King Arthur Baking.
Instructions
Step 1: (Picture 1 above) Combine crumble ingredients until it forms small clusters. Spread evenly on a baking sheet. Bake at 350 Fahrenheit for 10 minutes. Allow to cool.
Step 2: (Picture 2 above) Break up some of the larger chunks into smaller bits.
Step 3: (Picture 3 above) Beat the cold cream until stiff peaks form.
Step 4: (Picture 4 above) Fold in the sweetened condensed milk, vanilla and salt until combined. Fold in the birthday cake crumbles and sprinkles.
Step 5: (Picture 5 above) Fold in the birthday cake crumbles and sprinkles.
Step 6: (Picture 6 above) Pour the mixture into a loaf pan. Top with extra sprinkles if you like. Press a piece of plastic wrap onto the surface of the ice cream and cover with aluminum foil. Freeze for 4-6 hours.
Freeze birthday cake ice cream in an airtight container. If possible, store it in two separate containers so that they aren’t opened as often. Keep your ice cream in the bottom (or back) of your freezer where the temperature doesn’t fluctuate.
No churn ice cream is ice cream that is made without an ice cream machine.
Both the ice cream and crumbles are flavored with vanilla. The base of the ice cream is very creamy. Birthday cake crumbles add a buttery flavor.
I like to use a 9×5-inch loaf pan. It makes the ice cream easy to scoop, but any freezer-safe dish works.
Expert Tips
- Press a piece of plastic wrap right on the surface of the ice cream so it doesn’t get icy.
Did you try this recipe or any other recipe on my website? Please leave a 🌟star rating below and let me know how you enjoyed it in the 📝 comments below.
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Birthday Cake Ice Cream
Equipment
- 9×5 inch loaf pan
Ingredients
Birthday Cake Crumble*
- ⅔ cup (83.33 g) all purpose flour
- ⅓ cup (66.67 g) granulated sugar
- ¼ teaspoon (1/4 teaspoon) baking powder
- ¼ teaspoon (1/4 teaspoon) salt
- 2 teaspoons (2 teaspoons) rainbow sprinkles
- 2 teaspoons (2 teaspoons) vanilla extract
- 4 tablespoons (56 g) unsalted butter melted
Ice Cream
- 2 cups (473.18 ml) heavy whipping cream cold
- 14 ounces (396.89 ml) sweetened condensed milk
- 1 ¾ teaspoons (1 3/4 teaspoons) vanilla extract
- ¼ teaspoon (1/4 teaspoon) salt
- ⅓ cup (40 g) rainbow sprinkles plus more for topping
Instructions
Birthday Cake Crumbles*
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl, combine the indgredients for the crumble. Stir them together with a spoon or mix them with a hand held mixer until combined and mixture forms small clusters. Spread the mixture evenly on the baking sheet. Bake for 10 minutes.
- Remove from oven and allow to cool completely. Break up larger clumps with your hands or a fork if too large. (I prefer to have a mix of some small and some just slightly larger chunks).
Birthday Cake Ice Cream
- In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed until stiff peaks form.
- Use a spatula to gently fold in the sweetened condensed milk, vanilla and salt until well combined.
- Fold in the birthday cake crumbles and sprinkles. Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan lined with parchment paper.
- Cover with plastic wrap and aluminum foil and freeze in the coldest part of your freezer for 4-6 hours.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Lauren
This was so delicious! My family absolutely devoured it! Easy recipe to follow as well.
Natalie
Hey Lauren! I’m so happy this you and your family enjoyed this birthday cake ice cream. Thanks so much for taking the time to comment. Have a great weekend 🙂
Polly
This ice-cream is so delicious I have made it twice and will definitely be making again and again and again ……..
Natalie
Hi Polly, Thanks so much for making this Birthday Cake Ice Cream! So happy to hear you’ve made it twice already! Yay! Thanks for taking the time to comment! Have an awesome day XO Natalie