No Churn Birthday Cake Ice Cream
The perfect sweet dessert to keep stashed in your freezer all summer long! This No Churn Birthday Cake Ice Cream is so easy to make, full of flavor, extra creamy, and perfect for all of your summer celebrating needs. SO. GOOD.
Ingredients
- 2 cups heavy cream cold
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1½ teaspoons cake flavor
- 1/16 teaspoon salt
- ⅜ cup sprinkles
Instructions
- With an electric mixer fitted with the whisk attachment, beat cream to medium stiff peaks.
- Stir in condensed milk, vanilla, cake flavor, and salt.
- Fold in sprinkles.
- Spoon into 12 inch cake pan.
- Cover with plastic wrap.
- Freeze 4-6 hours, or until set.
Notes
- For the fastest freezing time, place your pan in the freezer a few hours before you mix up this ice cream.
- Be careful to not OVER whip the cream! Stiff peaks is when you quickly lift up the beaters and see a clean peak. There should just be a slight curve at the tip.
- Once the cream is whipped, try to keep stirring/mixing to a minimum, as excessive mixing could cause the whipped cream to deflate.
- Use a metal pan to help freeze the ice cream quickly.
- Depending on the type/brand of sprinkles you use, the color from the sprinkles may bleed into the ice cream. We found that rainbow jimmies work the best!
Nutrition
Serving: 0.5cupCalories: 426kcalCarbohydrates: 30gProtein: 5gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 101mgSodium: 89mgPotassium: 204mgSugar: 30gVitamin A: 1257IUVitamin C: 1mgCalcium: 149mgIron: 0.1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.