clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Scoops of birthday cake ice cream in a waffle cone bowl.

Birthday Cake Ice Cream

  • Author: Lindsay Conchar
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 5
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


Complete with rainbow sprinkles, brownie chunks and a ribbon of chocolate syrup, this homemade Birthday Cake Ice Cream is out of this world. It’s super easy to make with basic ingredients and no machine required!


Chocolate Fudge

  • 2 oz semi-sweet chocolate chips
  • 1 tbsp corn syrup
  • 3 tbsp heavy whipping cream

No Churn Ice Cream

  • 1 cup vanilla or Funfetti box cake mix, heat treated and cooled
  • 14 oz sweetened condensed milk
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, cold
  • 1.75 oz container of sprinkles (about 5 tbsp)
  • 6 small brownies, cut into quarters


  1. Line a 9×5 loaf pan with parchment paper. Set aside.
  2. Make the chocolate fudge. Add the chocolate chips and corn syrup to a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour the hot cream over the chocolate chips and corn syrup. Allow it to sit for 2-3 minutes, then whisk until smooth and well combined. If needed, microwave the mixture for another 10-15 seconds, then stir until smooth. Set aside.
  3. In a large bowl, combine the sweetened condensed milk, milk, cooled cake mix and vanilla extract. Set aside.
  4. Add the heavy whipping cream to a large mixing bowl and whip on high speed until stiff peaks form.
  5. Gently fold the whipped cream into the sweetened condensed milk mixture in two parts. Be careful not to deflate the whipped cream.
  6. Add the sprinkles and brownies and gently fold until evenly dispersed. Don’t over-stir or the colors from the sprinkles may begin to bleed and the brownies can start to break apart.
  7. Layer the ice cream into the loaf pan. Add about a third of the ice cream mixture to the bottom of the pan, then drizzle about a third of the chocolate fudge and slightly swirl it into the ice cream with a knife. Repeat with two more layers of ice cream and chocolate fudge, for 3 layers of each total. Add some sprinkles to the top of the ice cream, if desired, then freeze for 4-6 hours or overnight. Serve.


Makes 4-5 servings.

Enjoy within 2 weeks for the best results.


  • Serving Size: 1 serving
  • Calories: 664
  • Sugar: 63.6 g
  • Sodium: 519.1 mg
  • Fat: 37.5 g
  • Trans Fat:
  • Carbohydrates: 90.7 g
  • Protein: 6.9 g
  • Cholesterol: 55.1 mg