Easy Birthday Cake Ice Cream
Homemade Birthday Cake Ice Cream with pieces of real birthday cake and sprinkles! This no-churn ice cream recipe is easy to make and so delicious, whether you're celebrating a birthday or just craving a sweet treat!
Ingredients
For the Birthday Cupcake Batter
- 2 Tablespoons canola oil or vegetable oil
- 2 Tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg white at room temperature
- 1 Tablespoon milk or water
- 3 Tablespoons all-purpose flour
- 2 Tablespoons colorful sprinkles
For The Ice Cream
- 2 cups heavy whipping cream cold from the fridge
- 1 Tablespoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1 14-ounce can sweetened condensed milk at room temperature
Topping
- 1/3 cup plus 2 Tablespoons colorful sprinkles
Instructions
Make the Birthday Cupcake Batter
- Preheat the oven to 350°F and line two muffin cups with paper liners or grease with cooking spray.
- In a medium bowl, whisk together the oil, sugar, vanilla, egg white, milk and flour. Lightly whisk in the sprinkles.
- Divide the batter among the two muffin liners and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Once the cupcakes are baked, carefully lift them out of the muffin tin and allow them to cool completely. The cupcakes may feel a bit dense, but that is what we want so that the cakey bits can hold their texture inside the ice cream.
Make the Ice Cream (After Muffins Have Cooled)
- In a bowl of a stand mixer fitted with a whisk attachment (or using a handheld electric mixer or regular whisk), add the whipped cream, vanilla and salt. Beat on medium-high speed, just until medium peaks form. Be careful not to over whip otherwise it will curdle.
- Beat in the sweetened condensed milk until stiff peaks form.
- Crumble the cooled cupcakes into the ice cream and add 1/3 cup sprinkles. Fold everything until just combined.
Assemble the Ice Cream
- Transfer the ice cream mixture to a 8”x4” loaf pan.
- Top with remaining 2 tablespoons of sprinkles.
- Freeze the ice cream for at least 1 hour before covering the pan with plastic wrap (so it doesn’t stick to the sprinkles). Freeze for a minimum of 6 hours or best overnight.
- Scoop and enjoy!
Notes
- This recipe uses slightly denser cupcakes so that the cupcake crumbs don't disappear and melt into the ice cream batter.
- Feel free to double this recipe to make a big batch!
- You can even pre-portion the ice cream (before freezing) into small freezer-safe mason jars and take one out of the freezer as you like.
Nutrition
Calories: 413kcal
Tried this recipe?Let us know how it was!