Birthday Cake Ice Cream being scooped into a dish
Birthday Cake Ice Cream

Birthday Cake Ice Cream

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed

This no-churn ice cream is so easy, it feels like a magic trick: Simply beat together heavy cream and sweetened condensed milk until billowy and voluminous, then freeze until firm. To give our no-churn ice cream a celebratory flair, we turned it into Birthday Cake Ice Cream by adding vanilla, rainbow sprinkles, and cubes of yellow cake, which stay soft even when frozen. Spoon the ice cream into a cookie crust and light a few candles and you’ve got yourself a birthday cake ice cream pie (candles and hot fudge sauce optional). 

 

This recipe comes from our kids’ cookbook, Sweet & Salty. Pre-order it now!   

Prep
5 mins
Total
6 hrs 5 mins
Yield
5 1/2 to 6 cups ice cream
Birthday Cake Ice Cream being scooped into a dish - select to zoom
Birthday Cake Ice Cream being scooped into a dish - select to zoom
Birthday Cake Ice Cream in a container with a scoop - select to zoom
Scooping Birthday Cake Ice Cream out of the container - select to zoom
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Instructions

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  1. In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, condensed milk, vanilla, and salt, and beat on medium speed until stiff peaks form, 8 to 10 minutes. 

  2. Using a flexible spatula, gently fold in the cake pieces and sprinkles. Stir until evenly combined. 

  3. Transfer the ice cream to one or more freezer-safe containers and freeze until firm, about 6 hours. 

  4. Before serving, let the ice cream soften at room temperature for 5 to 10 minutes. Scoop into bowls to serve. Store leftover ice cream, covered, in the freezer for up to 1 month.

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