What is birthday cake ice cream made of?

Birthday cake ice cream is made with a creamy base of whole milk, heavy cream, and sugar, blended with powdered milk and funfetti cake mix for that classic birthday cake flavor. Rainbow sprinkles are folded in at the end for color and crunch.

Do I need an ice cream maker for this recipe?

No ice cream maker is needed. This recipe uses a professional freeze and blend technique that creates a smooth, gelato-style texture using just an immersion blender and your freezer.

What is the difference between birthday cake ice cream and cake batter ice cream?

Birthday cake ice cream is flavored to taste like finished birthday cake, often using cake mix and sprinkles. Cake batter ice cream mimics the flavor of raw cake batter. The two are closely related and the terms are often used interchangeably.

Can I use a different cake mix flavor?

Yes. Funfetti cake mix gives this recipe its classic birthday cake flavor and colorful sprinkle bits, but a white or yellow cake mix works just as well. Avoid chocolate cake mix as it will significantly change the color and flavor of the base.

How long does homemade ice cream keep in the freezer?

Stored in an airtight container with plastic wrap pressed directly onto the surface, this birthday cake ice cream keeps well for up to two weeks.

Birthday Cake Ice Cream

Ingredients

Scale

2 cups whole milk
¾ cup plus 1 tablespoon sugar
1 cup powdered milk
1 cup Funfetti cake mix
½ cup heavy cream
¼ cup rainbow sprinkles

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Instructions

In a large metal mixing bowl, combine the milk, sugar, and heavy cream. Blend with immersion blender until sugar is fully dissolved, about 4 to 5 minutes.
Add the powdered milk and Funfetti cake mix and continue blending for 5 to 6 minutes until the mixture is frothy and slightly thickened.
Transfer the bowl to the freezer and freeze for 2 hours.
Remove from the freezer and blend again with the immersion blender for 5 minutes. Return to the freezer for 2 hours. Repeat this freeze and blend cycle two more times for a total of four rounds.
After the fourth blend, press a sheet of plastic wrap directly onto the surface of the ice cream. Cover the bowl and freeze overnight.
Remove from the freezer and fold in the rainbow sprinkles with a wooden spoon.
Transfer to an airtight container and freeze until ready to serve.

Notes

The freeze and blend cycle is what gives this ice cream its creamy, gelato-style texture. Don't skip any of the rounds. Each one matters.
Press the plastic wrap directly onto the surface of the ice cream before the final overnight freeze. This prevents ice crystals from forming on top.
Add the sprinkles at the very end, after the final freeze cycle, so the colors stay bright and don't bleed into the base.

Author: Superman Cooks
Prep Time: 10 minutes
Freeze Time: 8 hours plus overnight
Cook Time: n/a
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 Cup
Calories: 347
Sugar: 45 g
Sodium: 194.7 mg
Fat: 10.6 g
Carbohydrates: 52.6 g
Protein: 11.8 g
Cholesterol: 23.3 mg