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Birthday Cake Ice Cream is the perfect way to combine your favorite birthday treats all in one bite. Don’t wait for someone’s birthday to enjoy this creamy delicious treat!
Do you like ice cream with your cake? I know there are definitely cake people out there that feel like cake and ice cream should not be eaten together and I have to admit that I kind of agree with them, especially when it is really good cake. I love to enjoy the cake all my itself. Now when it comes to pie, ice cream is required! But there are times when I love a scoop of ice cream with my cake and that is usually when we are celebrating a birthday.
Why You Will Love This Ice Cream Recipes!
This is a perfect combination, bites of delicious cake along with the creamy, deliciousness of ice cream and of course rainbow sprinkles! Don’t sprinkles just make everything better and more fun. Sprinkles just make me smile and I love the little bit of crunch they give the ice cream. I always save a few to sprinkle on top right before serving. This ice cream is a birthday cake in ice cream form!
Ingredients Needed:
- Milk. Use a combination of whole milk, half and half and whipping cream (heavy whipping cream.). I use a combination of all three. If you can’t find half and half where you live see FAQ below for other suggestions
- Sugar. Granulated Sugar
- Salt
- Vanilla Extract
- Yellow Cake Mix
- Rainbow Sprinkles
- Eggs
- Water
- Oil. I like to use canola or vegetable oil.
How to Make Birthday Cake Ice Cream
Cake
- Combine 2 cups dry yellow cake mix with eggs, water and oil in a bowl. Mix to combine. Set aside 1/2 cup of cake mix for ice cream. You will have 1/2 cup unused cake mix.
- Fill lined muffin tins and bake according to directions on cake mix. Allow to cool
- Break cake into pieces, place on a baking sheet and freeze.
Ice Cream
- Combine all ice cream ingredients except for pieces of cupcake and sprinkles.
- Pour into ice cream maker.
- Process using manufacturers directions.
- Add in frozen cake pieces and sprinkles when ice cream is almost done processing and then process for a few more minutes to combine ingredients. Do not over process and cause cake to crumble.
Put the ice cream into a freezer container and allow it to set up for several hours or overnight before serving.
Can I use store bought cupcakes?
You can purchase store bought cupcakes or frosted cupcakes if your prefer. I didn’t put frosting on my cupcakes but if you are a frosting fan, go for it! Since I was opening a cake mix to add some of the dry mix into my ice cream I found it was just easier to make my own cupcakes rather than go to the store and buy some. You will only use three of the cupcakes in the ice cream so you will have some leftover to enjoy!
You can also use cake and tear it up into pieces, you will need about 2 cups of cake chunks.
What Is Half And Half?
I am often asked what half and half is. It is a combination of whole milk and whipping cream. If you don’t have half and half where you live (I think it may be an American thing) just use more whipping cream and whole milk in place of the half and half – a 1:1 ratio. But if you can buy half and half, I highly recommend doing so.
Tip from Leigh Anne
Freezing the pieces of cupcake before adding them to the ice cream helps them not totally crumble and break apart in the ice cream. You want chunks of cake in your ice cream! Save a few sprinkles to add to the top of the ice cream before serving.
Top with some whipped cream if you like!
Frequently Asked Questions
Stored in an airtight, insulated ice cream container it will last for a couple of weeks.
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.
Don’t wait for someone’s birthday to enjoy this ice cream! Find a reason to celebrate today!!
Some of my other favorite homemade ice cream recipes are:
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Birthday Cake Ice Cream
Ingredients
Ice Cream
- 1 1/2 cups whole milk
- 1 1/2 cups half and half
- 2 cups whipping cream
- 1 cup sugar
- 1/4 tsp salt
- 1 1/2 Tbsp vanilla
- 1/2 cup yellow cake mix dry
- 3 yellow cupcakes cut into pieces and frozen
- 1/2 cup rainbow sprinkles
Cupcakes
- 2 cups dry yellow cake mix
- 2 eggs
- 2/3 cup water
- 4 Tbsp oil
Instructions
Cupcakes
- Combine 2 cups dry yellow cake mix with eggs, water and oil. Mix to combine. Set aside 1/2 cup of cake mix for ice cream. You will have 1/2 cup unused cake mix.
- Fill lined muffin tins and bake according to directions on cake mix. Allow to cool
Ice Cream
- Combine all ice cream ingredients except for pieces of cupcake and sprinkles.
- Process ice cream until almost finished according to manufacturers directions.
- Add in frozen cake pieces and sprinkles and process for a few more minutes to combine ingredients. Do not over process and cause cake to crumble.
- Place ice cream in a freezer container and allow to set up for several hours or overnight.
Tips & Notes:
Nutrition Facts:
Donna Vickery says
Whole milk is listed twice in the ice cream ingredients. First for 1 1/2 cups and then for 2 cups. Which amount is correct? Thank you.
Leigh Anne says
Oops, sorry about that the second one should have been whipping cream. I have corrected it.