No-Churn Birthday Cake Ice Cream

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Serves: 3 pints
I’m an obsessive label reader, and when an ingredient isn’t up to my standards, then I’ll usually just make it myself. Thankfully, California Farms makes a sweetened condensed milk using just milk and sugar, with no stabilizers. It saved me a lot of time! I found it in Whole Foods, and pretty sure my local health food store carries it, too.


  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon (5 ml) vanilla extract
  • 2 cups (474 ml) heavy cream
  • 300 grams leftover birthday cake, crumbled into chunks
  • 1 (1.75 ounce / 50 grams) jar of rainbow sprinkles


  1. Unless you’re using individual pint containers (as in this video), line two 8-inch loaf pans with a sheet of waxed paper, long enough to hang over the sides.
  2. Add the milk and vanilla to a deep bowl. Whisk to blend.
  3. Add the cream to a separate, clean deep bowl, and whip until stiff peaks form. You can do this using a hand mixer, stand mixer, or whisk if you’re up for a little upper arm workout.
  4. Scoop ⅓ of the whipped cream into the bowl with the condensed milk. Stir it in to loosen the mixture.
  5. Add the remaining whipped cream, and this time use a rubber spatula to fold it in. Folding, a method where you insert you spatula into the center, gently lift, and fold the batter over itself, keeps the ice cream base light and airy.
  6. Add the cake and sprinkles. Gently fold into the ice cream base.
  7. Spoon the ice cream into the containers, or prepared pans. Cover, and freeze until firm enough to scoop, about 6 hours. The ice cream will stay fresh for up to 2 weeks.