You can make delicious, Funfetti Ice Cream right at home without an ice cream machines! This creamy vanilla base has swirls of sprinkles and cake pieces all throughout, and is as tasty as it is beautiful to look at.
Using a stand mixer (or even a hand mixer), this no-churn birthday cake ice cream mix comes together in about 10 minutes. All you have to do is wait patiently for it to freeze, and you have a creamy, perfectly sweet frozen treat ready to go. Time to celebrate!
The Coined Breakdown
- Total Cost per serving: $0.77
- Total Cost (about 12 servings): $9.27
- Those Other Guys: $5.49 per serving
Ingredients
- Heavy Whipping Cream - We whip this up using a whisk attachment on our mixer to give the ice cream base a nice, fluffy texture.
- Sweetened Condensed Milk - A can of this will provide the perfect amount of sweetness and help the ice cream freeze without turning icy.
- Extracts - This uses both vanilla extract and cake batter extract! Cake batter extract tastes sweet and buttery, similar to yellow cake.
- Rainbow Sprinkles - A crucial part of funfetti-themed desserts.
- Cake - I love adding pieces of actual cake inside. You can use leftover from other baking projects, or just buy a pound cake/cupcakes at the store.
- Salt - A pinch of salt will balance out the sweetness of the other ingredients.
Variations and Substitutions
Cake Mix-Ins: If you have any extra Funfetti Cupcakes leftover, go ahead and chop them into pieces and mix them right into the batter.
Cherry Chip Ice Cream: It's rich, creamy, and packed with chopped dark cherries and chocolate shavings. This treat also has a beautiful, natural pink color because of the cherry juice.
No-Churn Chocolate Ice Cream: This recipe is even simpler! Just stir a quality brand of cocoa powder into the sweetened condensed milk, and fold that into the whipped cream.
Strawberry Cheesecake Ice Cream: This one tastes just like frozen strawberry cheesecake! It uses cream cheese in the ice cream base recipe to give it the perfect flavor.
How to Make Funfetti Ice Cream without an Ice Cream Machine
Step 1: To begin, whip up heavy cream, cake batter & vanilla extract, and salt in a stand mixer until medium peaks form.
Pour in a can of sweetened condensed milk, and stir to combine.
Step 2: Fold in pieces of cake and rainbow sprinkles by hand.
You can use just plain cake, or add the frosting in there too!
Step 3: Assemble layers of ice cream base and extra cake pieces/sprinkles in a loaf pan.
Step 4: Wrap with plastic wrap and foil. Freeze for at least 6 hours, but overnight is best. That's it!
Recipe Pro Tips
- Chill your tools. Add your whisk attachment and mixing bowl to the freezer for about 5 minutes before whipping the heavy cream. This keeps everything nice and cold!
- Don't overmix the cream. If you use too high of a speed to mix the cream, your whipped cream can curdle. To stabilize the whipped cream and get it nice and smooth again, simply fold in a little more cold heavy cream by hand using a spatula until it evens out. Be gentle!
- Cover twice. Cover the loaf pan with plastic wrap, then wrap with aluminum foil. We don't want the ice cream to taste like freezer.
- Be patient. Be sure to let the ice cream set fully. Six hours in the freezer is the absolute minimum, but I always recommend overnight for best results.
Recipe FAQs
This usually happens due to overmixing. You can pour in just a little bit of cold heavy cream into the bowl, and gently hand-fold it into the curdled whipped cream using a spatula until it smooths out. I also recommend placing your mixing bowl and tools into the freezer before whipping cream to keep everything as cold as possible.
Yes! You can use agave or sugar as the compote sweetener.
In addition, you can find non-dairy heavy cream and vegan sweetened condensed coconut milk in the grocery store, or make your own using oat or almond milk.
Use a vegan-based cake, or skip that mix-in and fold in a good brand of sprinkles.
You definitely can. It'll take a bit of arm strength, but you can hand whisk the ingredients for the ice cream base. I would recommend making sure your tools are extra cold to give you a good head start.
If you have a hand mixer, even better.
Not at all! While many recipes (especially those that require an ice cream maker) call for milk or eggs, my no-churn ice cream recipe doesn't need either of those.
I like to store in deli containers if the ice cream will be eaten within a week, or add it to an airtight container and it will keep for up to 3 weeks.
Other Celebration Dessert Recipes You'll Love!
If you tried this Homemade Funfetti Ice Cream Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
No-Churn Funfetti Ice Cream
Equipment
- Stand Mixer (with whisk attachment)
- Large Mixing Bowl
- Wooden Spoon
- Chef's Knife
- Loaf Pan
- Plastic Wrap
- Aluminum Foil
Ingredients
- 1 pint heavy whipping cream
- 1 teaspoon cake batter extract
- ½ teaspoon vanilla extract
- 1 pinch salt
- 14 ounces sweetened condensed milk
- 1 ½ cups vanilla or funfetti cake
- ¼ cup rainbow sprinkles
Instructions
- Place your mixing bowl and whisk attachment in the freezer for 5 minutes.
- Add the heavy cream, both extracts, and a pinch of salt to the mixing bowl.1 pint heavy whipping cream, 1 teaspoon cake batter extract, ½ teaspoon vanilla extract, 1 pinch salt
- Beat the cream mixture with a whisk attachment until medium peaks form, about 3-4 minutes on low speed.
- Stir in the sweetened condensed milk using a wooden spoon. The mixture should be thin and silky smooth.14 ounces sweetened condensed milk
- Meanwhile, chop or crumble your cake into pieces.1 ½ cups vanilla or funfetti cake
- Fold in the cake pieces and sprinkles, reserving a little bit of both for toppings.¼ cup rainbow sprinkles
- Pour the ice cream base (with its mix-ins) into a 9x5 loaf pan. Sprinkle any remaining cake pieces and sprinkles on top.
- Cover the pan with plastic wrap, then aluminum foil. Freeze for 6 hours, or up to overnight. Enjoy!
Did you make this recipe? Let me know what you think!