Birthday Cake Ice Cream

Bowl full of ice cream scoops topped with sprinkles.

This Birthday Cake Ice Cream is a quick and easy no churn ice cream recipe made with mini vanilla cupcakes and rainbow sprinkles! Soft serve texture with just 6 ingredients and no ice cream maker!

Course Dessert

Cuisine American

Prep Time 15

Freeze Time 6

Total Time 6 15

Servings

Calories 505kcal

Author Karly Campbell

Ingredients

1 ¼ cups heavy cream
1 cup granulated Sugar
1 cup whole milk
1 teaspoon vanilla extract
¼ cup rainbow sprinkles
6 mini vanilla cupcakes store bought

Instructions

Carefully quarter the cupcakes, place them on a cookie sheet with parchment and freeze them while you make the rest of the ice cream.
Make the rest of the ice cream by beating the heavy cream and sugar until stiff peaks form, then add in the milk and vanilla and beat again for at least 5 minutes.
Gently stir in the sprinkles and the slightly frozen cupcakes.
Pour the mixture into a loaf pan and let freeze in the freezer for at least 6 hours, or overnight.
Use an ice cream scoop ran under hot water to scoop out the ice cream. Let the ice cream set on the counter for 5 minutes before scooping for a softer consistency.

Notes

Storage: Wrap in plastic wrap and foil and then store in the freezer for up to 2 months.

Nutrition