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- 2 cups heavy whipping cream - 1 can (14 oz) sweetened condensed milk - 1 teaspoon vanilla extract - 1 cup crumbled birthday cake (store-bought or homemade) - 1/2 cup rainbow sprinkles - Pinch of salt You can swap heavy cream with coconut cream for a lighter version. Try using flavored cake for a fun twist. Swap rainbow sprinkles with chocolate chips or nuts if you prefer. Using fresh heavy cream gives the best volume. Sweetened condensed milk adds sweetness and creaminess. Ensure your cake is moist for the best texture. A pinch of salt enhances all the flavors. 1. Start with a large bowl. 2. Pour in 2 cups of heavy whipping cream. 3. Use an electric mixer to beat the cream. 4. Beat it for 3-5 minutes until stiff peaks form. 5. In another bowl, add one can of sweetened condensed milk. 6. Add 1 teaspoon of vanilla extract and a pinch of salt. 7. Mix these ingredients well until smooth. 8. Gently fold the whipped cream into the milk mixture. 9. Do this in batches to keep it fluffy. 10. Once combined, add 1 cup of crumbled birthday cake. 11. Fold in 1/2 cup of rainbow sprinkles. 12. Make sure to mix gently. 13. Transfer the mixture to an 8x8 inch dish or loaf pan. 14. Smooth the top with a spatula. 15. Cover with plastic wrap. 16. Freeze for at least 6 hours until fully frozen. - Use cold heavy cream for better whipping. - Avoid overmixing to keep the ice cream light. - Make sure the dish is airtight to prevent ice crystals. - For a creamier texture, let it sit at room temp for 5-10 minutes before serving. - Scoop the ice cream into colorful bowls or cones. - Add extra rainbow sprinkles on top for fun. - Serve with a slice of cake on the side for a festive touch. - Enjoy this treat at birthday parties or just for fun! To get the best texture, start with cold heavy cream. Chill your mixing bowl too. This helps the cream whip better. When you whip the cream, beat it until you see stiff peaks. This takes about 3-5 minutes. Stiff peaks mean the cream holds its shape well. When you mix in the condensed milk, do this slowly. Gently fold the whipped cream into the milk mix. Use a spatula and a light hand. This keeps air in the cream, making the ice cream light and fluffy. One big mistake is overmixing. If you mix too hard, the whipped cream will lose air. This makes the ice cream dense and heavy. Another mistake is not chilling the bowl or cream. Warm cream won’t whip well. Make sure to fold in the cake and sprinkles gently. If you mix too much, the cake can break apart. You want nice chunks of cake in your ice cream. When using an electric mixer, start on low speed. This prevents splatters. Gradually increase the speed once the cream starts to thicken. Keep an eye on it. You want to stop when the cream looks fluffy and holds peaks. If your mixer has different speed settings, use medium for the best results. It gives you control without overmixing. Clean your mixer right after use. This makes it easy to handle later and keeps it ready for your next treat! {{image_2}} You can change the flavor of your ice cream easily. Add 1/2 cup of cocoa powder for chocolate lovers. You can also mix in 1/2 cup of crushed cookies for a cookies and cream treat. If you love fruity flavors, use lemon or orange zest for a fresh twist. These small changes make a big difference in taste. Sprinkles add a fun touch to your ice cream. You can use themed sprinkles for special occasions. Try chocolate sprinkles for a rich flavor. Or use star-shaped sprinkles for a festive look. You can even swap rainbow sprinkles for crushed nuts for a crunchy texture. The choice is yours! Using different cake mixes can change your ice cream's taste. Try a chocolate cake mix for a chocolate ice cream base. A red velvet cake mix gives a unique color and flavor. You can even use a spice cake mix for a warm taste. Each cake mix brings new flavors to your ice cream! To keep your no-churn birthday cake ice cream fresh, use an airtight container. A good option is a freezer-safe glass or plastic container. Make sure to cover the top with plastic wrap before sealing it. This keeps ice crystals from forming and helps maintain the creamy texture. When you freeze your ice cream, avoid opening the freezer too often. Each time you open it, warm air enters. This can cause ice crystals to form, which makes the ice cream grainy. For the best texture, let the ice cream freeze for at least 6 hours. If you have leftovers, scoop out portions quickly. This helps keep the rest of the ice cream cold. You can also place parchment paper directly on the ice cream before sealing to reduce air exposure. No-churn ice cream stays good in the freezer for about 2 to 3 weeks. After that, the flavor may fade. If you notice freezer burn, it’s best to toss it out. Always check for off smells or strange textures before serving. If it looks or smells odd, don’t eat it. Enjoy your delicious treat while it’s at its best! Yes, you can use other cakes! Vanilla, chocolate, or even red velvet cake work well. Just crumble them into small pieces. Each cake gives a unique taste. Feel free to mix and match flavors to find your favorite. It takes about 6 hours to freeze this ice cream. For best results, freeze it overnight. This way, it becomes nice and firm. A longer freeze time helps the flavors blend better. Yes, you can make dairy-free ice cream! Use coconut cream in place of heavy cream. Substitute the sweetened condensed milk with a dairy-free version. Check labels to ensure they are vegan-friendly. The taste may change a bit, but it will still be delicious! We covered the key ingredients and how to choose the best options. You learned step-by-step how to prepare and serve your no-churn ice cream effectively. I shared tips to avoid common mistakes and gave ideas for flavor and texture variations. Proper storage keeps your ice cream fresh. If you have questions about cake types or dietary needs, the FAQs can help. Enjoy your delicious creation and share it with others. Making no-churn ice cream can be fun and rewarding!

No-Churn Birthday Cake Ice Cream

Indulge in a creamy delight with our No-Churn Birthday Cake Ice Cream recipe that's perfect for any celebration! This easy-to-make treat combines whipping cream, sweetened condensed milk, and fun rainbow sprinkles, creating a scoopable dessert that tastes just like cake. Ready in just 15 minutes of prep and needing a little time to freeze, it's a must-try! Click to explore the full recipe and start your sweet adventure today!
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Ingredients
  

2 cups heavy whipping cream

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

1 cup crumbled birthday cake (store-bought or homemade)

1/2 cup rainbow sprinkles

Pinch of salt

Instructions
 

In a large mixing bowl, use an electric mixer to beat the heavy whipping cream until stiff peaks form. This should take about 3-5 minutes.

    In another bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix well until fully combined.

      Gently fold the whipped cream into the condensed milk mixture in batches, making sure not to deflate the whipped cream.

        Once fully combined, add the crumbled birthday cake and rainbow sprinkles. Fold them in gently to distribute evenly without overmixing.

          Transfer the mixture into an 8x8 inch square dish or a loaf pan. Smooth the top with a spatula.

            Cover with plastic wrap and freeze for at least 6 hours, or until fully frozen.

              When ready to serve, scoop the ice cream into bowls and top with additional sprinkles if desired.

                Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 8

                  - Presentation Tips: Serve the ice cream in colorful bowls or cones, topped with extra rainbow sprinkles and a slice of cake on the side for a fun festive touch!