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–+ servings
A bowl with three scoops of birthday cake funfetti ice cream inside.
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No-Churn Funfetti Ice Cream

This Funfetti Ice Cream is a big celebration in a bowl! Made with cake batter extract, festive sprinkles, and pieces of cake mixed in, you'll absolutely love this easy dessert.
Prep Time20 minutes
Freezing Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 360kcal
Author: Shani W.

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.
  • 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.
  • Meanwhile, chop or crumble your cake into pieces.
  • Fold in the cake pieces and sprinkles, reserving a little bit of both for toppings.
  • 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!

Notes

You can use any type of vanilla or yellow cake for mix-ins. I added in extra Funfetti Cupcakes I had in the fridge - frosting and all. Pound cake works great too!
Tips & Tricks: 
Make medium peaks of whipped cream. Medium is going to be right in between soft peaks (which don't hold their form) and stiff peaks (which could quickly turn to over-whipped.) If your cream curdles due to overmixing, gently fold in a bit of cold heavy cream by hand using a spatula. 
When using a stand mixer or hand mixer, use a lower speed so you can control the texture of the whipped cream.
 
Storage Instructions:
Store in an airtight container in the freezer for up to 3 weeks.

Nutrition

Calories: 360kcal | Carbohydrates: 39g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 153mg | Potassium: 189mg | Fiber: 0.2g | Sugar: 33g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg