Birthday Cake Batter Ice Cream {No Churn Birthday Funfetti} – ONLY 4 ingredients to make the perfect creamy treat. Best of all, this delicious recipe is SO easy and requires no ice cream maker. Great for birthdays and summer parties! Plus recipe video.
It’s National Ice Cream Month so I’m celebrating my way with all the ice cream treats.
- Cake Batter
- Strawberry Shortcake
- Cookies and Cream
- Black Forest
- Mango
- Strawberry Cheesecake
- Salted Caramel
- Vanilla
- Mint Chocolate – you can have a different one for just about any day of the week!
This homemade Birthday Cake Batter Ice Cream was an older recipe back from 2005 and I thought I would give it an update with a new video.
Just 4 Ingredients and the best part? You won’t need an ice cream maker!
And, you can easily change up the flavors to your liking. Simply swap out the funfetti with vanilla — or toss in some cocoa powder for chocolate.
As much as I adore traditional homemade ice cream, making a no churn ice cream is just easier some days.
There’s no cooking involved or pulling out the heavy ice cream maker in advance needed.
It’s also super fun to make so even the kids can help too!
How to Make This No Churn Cake Batter Ice Cream Funfetti
Start off with this same no-churn base that I used in my Ice Cream Cake. It’s just:
- whipping cream
- sweetened condensed milk
- pure vanilla extract
- cake mix (funfetti or yellow cake)
Finally, toss in the sprinkles.
Yields A little less than 1 quart
All it takes is only 4 ingredients to make the smoothest, creamiest ice cream. No ice cream maker needed! Have fun and pile on your favorite toppings.
6 minPrep Time
6 minTotal Time
Save RecipeIngredients
1 1/3 cups sweetened condensed milk (fat free or regular - add more if you like it sweeter)
2 cups heavy cream (can use one 16 ounce container of Cool Whip instead)
1/4 cup funfetti or yellow boxed cake mix from Pillsbury or Betty Crocker (** or use 2 tablespoons of Flavor Fountain Cake Batter Emulsion )
1/3 cup sprinkles, divided (I used rainbow jimmies)
Optional Toppings
Oreo cookies, crumbled
Chocolate chips
Instructions
- Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks. Add the condensed milk and whip until blended. Next add the dry cake batter mix and continue whipping until combined and light and fluffy.
- Gently fold in half of the sprinkles reserving the other half.
- Pour into a freezer-safe container and add remaining sprinkles to the top. Cover and freeze for at least 4-5 hours or overnight.
Notes
**If you can't find the Flavor Fountain Cake Batter Emulsion substitute with 2 teaspoons of LorAnne Butter Vanilla Emulsion
You might also like:
Two-Ingredient Chocolate Banana Ice Cream
Salted Caramel Oreo Ice Cream with Almonds
Strawberry Shortcake Oreo Ice Cream
Strawberry Cheesecake Streusel Ice Cream
Lemon Cream Pie Ice Cream Bars
Cookies and Cream Oreo Ice Cream Cake
