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–+ servings
Ice cream with colorful sprinkles being scooped by hand.
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5

No Churn Birthday Cake Ice Cream

With this creamy, sweet No Churn Birthday Cake Ice Cream, you can have your cake, and your ice cream too!
Prep Time15 minutes
Cook Time4 hours
Total Time5 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

Ingredients

  • 14 ounce can sweetened condensed milk
  • 10 ounce non-dairy whipped topping thawed
  • 1/4 cup sprinkles or jimmies plus extra for topping (if desired)
  • 12 mini cupcakes or regular cake (see note below)
  • Pinch of salt

Instructions

  • In a large bowl (preferably a chilled metal bowl), fold together the whipped topping and the sweetened condensed milk.
  • Gently crumble or rough chop the cupcakes and stir them and the sprinkles into the creamy mixture.
  • Immediately pour into a 8-9" loaf pan. Top with additional sprinkles, if desired, and cover with foil. Freeze for 4-5 hours, or overnight.
  • When ready to serve, remove from the freezer, scoop, and serve immediately.

Notes

If you are using regular sized cupcakes, or a sheet/layer cake, you'll need about 1/4 of a full batch. This is:
  • 6 regular sized cupcakes
  • 1/4 of a sheet cake 
You can use frosting if you like, but I recommend only using half of what's on the cupcakes otherwise it could end up just too sweet,

Nutrition

Calories: 348kcal | Carbohydrates: 59g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 194mg | Potassium: 253mg | Fiber: 1g | Sugar: 49g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 1mg

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