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!
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.
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.
How to Make No Churn Ice Cream
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.
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.
Freeze. Freeze for at least 4 hours.
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.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
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.