Why choose between birthday cake and ice cream when you can have both in one? This super-creamy, no-churn ice cream is oh-so-easy to make at home. Making homemade ice cream may seem like a daunting task, but this no-churn recipe simplifies the process: No fancy equipment required. That’s right, all you need to pull off this homemade ice cream is a baking sheet, an electric mixer, and a loaf pan. Plus, it only requires 15 minutes of active time before you pop it in the freezer (and if you’re not celebrating right away, it can be frozen for up to 3 months). Get the kids involved for a fun afternoon activity.This recipe can be split into two components: The cake crumbles and the ice cream base. The cake crumbles bear resemblance to strudel, bringing authentic cake flavor and a dynamic texture to this sweet treat. Condensed milk and whipped cream form a light, airy base for this birthday cake ice cream, but of course, it’s the rainbow sprinkles that really bring the party. Our Test Kitchen professionals advise stirring the cake crumbles into the ice cream when it’s only partially frozen—this will ensure the crumbles are evenly distributed and don’t all sink to the bottom.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.