Birthday Cake Batter Ice Cream

Birthday Cake Batter Ice Cream is a deliciously creamy homemade ice cream. Made with cake mix and sprinkles this festive treat is perfect for parties! 

If you’re a fan of birthday cake AND ice cream, this Birthday Cake Batter Ice Cream is the decadent dessert mash up you need in your life. It’s rich, creamy and full of birthday cake flavor. And just look at the sprinkles! They are so bright and cheerful making this ice cream perfect for parties.

When it comes to ice cream I used to shy away from making it myself. Probably because the only time I had made it myself was with an old fashioned ice cream maker with a hand crank. But with new electric ice cream makers, making your own is beyond easy.

Let’s talk about what you’ll need to make it. 

Birthday Cake Batter Ice Cream Ingredients: 

Some homemade ice cream recipes call for eggs and heating up the mixture. While others are no-churn and involve freezing whipped cream and condensed milk. This recipe falls somewhere in the middle. There is no eggs or cooking involved but you will be churning the cream and milk to make the ice cream.

• HEAVY CREAM: That is what gives this ice cream it’s decadent, creaminess. 
• WHOLE MILK: Whole milk is important because you want the fat content for the creamiest ice cream. Don’t use 2%, low-fat or fat free. 
• GRANULATED SUGAR
• YELLOW CAKE MIX: I use Betty Crocker Super Moist Cake Mix for this recipe. Because cake mix is raw, this recipe calls for cooking it for 5 minutes to eliminate the dangers of food borne illness from raw flour. 
• VANILLA EXTRACT
• SALT: It may sound weird to add salt to ice cream but salt helps bring out the flavors. 
• SPRINKLES: Use what ever kind of sprinkles you like in this recipe. I used rainbow jimmies for the bright colors that they add. If you’re making this for a specific party theme, use whatever colors you like! 

Step by Step Photos and Instructions: 

Making your own ice cream is pretty easy, especially with this eggless version. You will need an ice cream maker, I use this Cuisinart ice cream maker (affilate link). 

• 

• 

• 

• 

• 

• STEP #1: Preheat oven to 350 degrees F. Spread the cake batter mix in a thin layer on a baking sheet lined with parchment paper or a silicone baking mat. Heat for 5 – 7 minutes or until it reaches a temperature of 160 degrees. Allow to cool. 
• STEP #2: Whisk together heavy cream, milk, sugar, cooled cake mix, vanilla extract and salt. Cover and refrigerate for 2 – 4 hours or until well chilled. 
• STEP #3: After it is chilled, place mixture in the ice cream maker and churn according to the manufacturers instructions. This will take about 20 minutes. 
• STEP #4: Spread 1/3 of the ice cream on the bottom of a 2 quart freezer safe container. Sprinkle with 1 tablespoon of sprinkles. Repeat 2 more times, ending with the sprinkles. Cover and freeze until firm. At least 4 hours or overnight. 

Storage and Leftovers:

For the best results, I prefer to store my homemade ice cream in insulated ice cream containers (affiliate link). Homemade ice cream is best eaten in a few weeks. After that time ice crystals might start to form and change the texture.

Love this Birthday Cake Batter Ice Cream and looking for more ice cream recipes? Try these!

If you love Nutter Butter Cookies, you’ve got to try this Nutter Butter Fudge Swirl Ice Cream .

Prefer chocolate birthday cake? I’ve got you covered with this Oreo Chocolate Cake Batter Ice Cream.

Biscoff lovers, you have GOT to try this Cookie Butter Ice Cream.

Note: Originally published in 2013. Updated in 2024 with modified recipe (to cook cake mix), step by step photos and nutrition information.