No Churn Birthday Cake Ice Cream

With this creamy, sweet Birthday Cake No Churn Ice Cream, you can have your cake, and your ice cream too! All you need are a few simple ingredients, and no machine is required!

little hands holding an ice cream cone with ice cream and sprinkles.

In honor of May being my birthday month, I thought I’d share a fun birthday recipe idea with you. I made this no churn ice cream in anticipation for my birthday week and it’s so yummy!

No churn ice cream is super simple – just swirl a few ingredients together in a bowl and freeze. No special equipment needed! The base is whipped cream and sweetened condensed milk, or you can use a non-dairy whipped topping like I did here. I’ve made it both ways, and either way it’s incredibly creamy and delicious.

I was thinking up birthday cake ideas while grocery shopping the other day, but I wasn’t in a real “let’s eat cake” kind of mood. I always peek at the discounted bakery shelf and today there was a package of mini cupcakes marked at just 50 cents. That was just the inspiration I needed! It jumped in my cart along with a few other few ingredients.

a loaf pan with no churn ice cream and sprinkles, an ice cream scoop, ice cream cones and an ice cream scoop

No Churn Birthday Cake Ice Cream

Since it’s my birthday, I pretty much get to make whatever dessert I want. I’m kind of in love with this whole no churn ice cream thing so it was a no-brainer. I mixed the softened Tru Whip (I prefer this brand to the other stuff) with the sweetened condensed milk and them chopped up the cupcakes (I removed the sprinkles and part of the frosting – but not all of it) and stirred them in plus a bunch of rainbow sprinkles.

You are going to love this Birthday Cake No Churn Ice Cream – it takes just like an ice cream cake! I used yellow cake, but you could use chocolate cake, white cake, or even red velvet! It’s the perfect birthday dessert that you don’t have to bake.

2 images showing ingredients for no churn birthday cake ice cream

How to Make No Churn Ice Cream

  1. Prep: Let the non dairy whipped topping sit out for about 30 minutes to soften, or thaw in the fridge overnight. You don’t want it melted, just soft enough to stir. Chop up some cupcakes or cake. You can get some from the bakery at the grocery store or make from a cake mix yourself.
  2. Mix. Gently stir together non-dairy whipped topping and sweetened condensed milk using a spatula. Fold in the chopped up cake pieces and sprinkles. Don’t over-mix because the sprinkles will end up melting into the ice cream.
  3. Freeze. Freeze for at least 4 hours.

ice cream with sprinkles, a loaf pan, an ice cream scoop, ice cream cones

Top Tips

  • The ice cream really needs at least 4-5 hours in the freezer in order to set completely.
  • This recipe is the perfect amount to fit into a 9-inch loaf pan. Just pour the mixture into the pan and freeze.
  • To scoop, let it sit out on the counter for a few minutes. It doesn’t take long to soften so you can practically serve it right out of the freezer.
  • The whipped topping and sweetened condensed milk are the base. You can add a variety of mix-ins, from candy cars to fruit to make your own flavors.

 

ice cream with sprinkles in a glass dish, ice cream cones, a blue and white napkin, a white loaf pan with ice cream

More Ice Cream and No Bake Treats You’ll Love

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Ice cream with colorful sprinkles being scooped by hand.

No Churn Birthday Cake Ice Cream

With this creamy, sweet No Churn Birthday Cake Ice Cream, you can have your cake, and your ice cream too!
Prep Time 15 mins
Cook Time 4 hrs
Total Time 5 hrs 5 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 348kcal

Ingredients
  

  • 14 ounce can sweetened condensed milk
  • 10 ounce non-dairy whipped topping thawed
  • 1/4 cup sprinkles or jimmies plus extra for topping (if desired)
  • 12 mini cupcakes or regular cake (see note below)
  • Pinch of salt

Instructions
 

  • In a large bowl (preferably a chilled metal bowl), fold together the whipped topping and the sweetened condensed milk.
  • Gently crumble or rough chop the cupcakes and stir them and the sprinkles into the creamy mixture.
  • Immediately pour into a 8-9" loaf pan. Top with additional sprinkles, if desired, and cover with foil. Freeze for 4-5 hours, or overnight.
  • When ready to serve, remove from the freezer, scoop, and serve immediately.

Notes

If you are using regular sized cupcakes, or a sheet/layer cake, you'll need about ¼ of a full batch. This is:
  • 6 regular sized cupcakes
  • ¼ of a sheet cake 
You can use frosting if you like, but I recommend only using half of what's on the cupcakes otherwise it could end up just too sweet,

Nutrition

Calories: 348kcalCarbohydrates: 59gProtein: 7gFat: 10gSaturated Fat: 5gCholesterol: 23mgSodium: 194mgPotassium: 253mgFiber: 1gSugar: 49gVitamin A: 211IUVitamin C: 1mgCalcium: 221mgIron: 1mg
Keyword birthday cake ice cream, no churn ice cream

 

 

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. I may have a misspelling on my ’email sign up for yellow bliss road’ entry. Correct spelling is: rusthawk at gmail dot com.

    Sorry, and thank you.

  2. Oh yum! This looks amazing! Thanks so much for organizing this giveaway, Kristin, and HAPPY BIRTHDAY! 🙂