This no-churn ice cream is so easy, it feels like a magic trick: Simply beat together heavy cream and sweetened condensed milk until billowy and voluminous, then freeze until firm. To give our no-churn ice cream a celebratory flair, we turned it into Birthday Cake Ice Cream by adding vanilla, rainbow sprinkles, and cubes of yellow cake, which stay soft even when frozen. Spoon the ice cream into a cookie crust and light a few candles and you've got yourself a birthday cake ice cream pie (candles and hot fudge sauce optional). This recipe comes from our kids' cookbook, Sweet & Salty!. Order your copy today!
Full Recipe
Author
Molly Marzalek-Kelly | 2025-05-14
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