Birthday Cake Ice Cream being scooped into a dish
Birthday Cake Ice Cream in a container with a scoop
Scooping Birthday Cake Ice Cream out of the container

Birthday Cake Ice Cream

Updated on October 17, 2025
3.4 out of 5 stars 8 Reviews
A headshot of Molly Marzalek-Kelly
Recipe by
Molly Marzalek-Kelly
Employee-owner since 2016

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!. Order your copy today!

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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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