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Last Updated on June 30, 2025 by becky
A homemade birthday cake ice cream recipe featuring a creamy cake batter base, plus plenty of rainbow sprinkles. The best cake batter ice cream recipe for birthday parties and summer celebrations!
Why Make This Birthday Cake Ice Cream Recipe?
I absolutely adore the process of making my own ice cream. Give me homemade cookies and cream, strawberry fudge, s’mores, or even good old fashioned vanilla bean over a store-bought scoop any day of the week.
Every year as June and Pride Month around, I find myself coming up with as many ways as possible to introduce rainbow sprinkles into my pastry recipes. This birthday cake ice cream is my way of blending the celebratory colors of Pride with the flavors of a classic slice of birthday cake. Thickened with egg yolks for a custard base, flavored with both vanilla bean paste and cake batter flavoring, and dotted with rainbow sprinkles, my homemade ice cream is simple to make and fun to share…or eat by the spoonful, straight out of the container.
Pair a scoop or two of this birthday cake ice cream with a drizzle of homemade hot fudge sauce, a slice of birthday cake, or a homemade ice cream cone, or enjoy a bowl all by itself. And don’t forget the rainbow sprinkles!
Birthday Cake Ice Cream Ingredients
To make this ice cream recipe, start by gathering the following ingredients:
- Egg Yolks – Egg yolks act as an emulsifier, creating a rich, smooth, and creamy ice cream base.
- Whipping Cream – Or heavy cream, in the US. Look for a milk fat percentage around 35-36%.
- Whole Milk – For maximum creaminess, use whole milk rather than skimmed or semi-skimmed.
- Granulated Sugar – Granulated sugar sweetens the ice cream base.
- Cake Batter Flavoring – I developed this recipe using cake batter flavoring from LorAnn Oils, but any good-quality cake batter or birthday cake flavoring will work.
- Vanilla – Vanilla creates depth of flavor, so avoid cheap imitation flavorings. I recommend Nielsen-Massey vanilla bean paste, or the scrapings of a whole vanilla pod.
- Fine Sea Salt – Fine sea salt balances out the sweetness of granulated sugar.
- Alcohol – A small amount of flavorless alcohol, like rum or vodka, helps to prevent the formation of ice crystals for a smooth, easily scoopable ice cream that won’t freeze into a solid block.
- Rainbow Sprinkles – You’ll need rainbow nonpareils or rainbow sprinkles to create the classic “funfetti” look.
Tool and Equipment Recommendations
To make this or any of my other homemade ice cream recipes, I recommend the following tools and equipment:
- Ice Cream Maker – I love this Cuisinart 1.5 quart ice cream maker. I recommend storing the bowl in the freezer at all times, so you can make homemade ice cream whenever a craving strikes.
- Ice Cream Scoop – For scooping and serving the finished product! I prefer a sturdy metal scoop, like this one.
- Hand Whisk – You’ll need a whisk to combine the ingredients for the base.
- Rubber Spatula – I recommend a silicone spatula for scooping your ice cream into the storage container. Metal utensils can scratch the delicate interior of the ice cream maker bowl.
- Ice Cream Containers – To store homemade ice cream, you’ll need lidded plastic food storage containers, cardboard pint containers, or reusable silicone ice cream containers.
Make-Ahead and Storage Suggestions
You can prepare and refrigerate the ice cream base up to 24 hours in advance.
Store homemade birthday cake ice cream in the freezer for up to one month. Prior to serving, allow the container to sit at room temperature for 10-15 minutes, or until just soft enough to scoop.
Other birthday cake inspired recipes you might enjoy:
Birthday Cake Coconut Macaroons
Birthday Cake Marshmallows
Chocolate Chip Rainbow Biscotti
Funfetti Slice and Bake Shortbread
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintBirthday Cake Ice Cream
A homemade birthday cake ice cream recipe featuring a creamy cake batter base, plus plenty of rainbow sprinkles.
- Prep Time: 10 minutes
- Chilling/Freezing Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 10 minutes (cook) + 20 minutes (churn)
- Total Time: 40 minutes (+ chilling/freezing time)
- Yield: 800 grams
- Category: Ice Cream
- Method: Stovetop + Ice Cream Maker
Ingredients
60 grams egg yolks, beaten (yolks of 3 large eggs)
360 milliliters whole milk (1 1/2 cups)
360 milliliters heavy cream (1 1/2 cups)
150 grams granulated sugar (3/4 cup)
1/8 teaspoon fine sea salt
1 teaspoon cake batter flavoring
1 teaspoon vanilla bean paste
1 teaspoon vodka, optional, to prevent freezing
50 grams rainbow sprinkles (1/4 cup)
Instructions
In a small dish, beat egg yolks with a fork. Set aside.
In a medium saucepan, combine milk, cream, sugar, and sea salt. Simmer over medium-low heat, stirring frequently, until sugar dissolves.
Pour a small amount of hot cream into the beaten egg yolks.
Continue tempering hot into cold, a few splashes at a time, whisking well after each addition, until you’ve added about half of the hot cream.
Pour tempered mixture back into the saucepan. Cook over medium heat, stirring constantly until mixture thickens slightly, about 4-5 minutes.
Remove from heat. Whisk in cake batter flavoring and vanilla bean paste.
Stir in vodka, if using.
Pour into a bowl. Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine.
Pour into frozen ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With ice cream maker still churning, add rainbow sprinkles.
With a flexible rubber spatula, scoop ice cream into a freezer-safe container.
Freeze 2-4 hours prior to serving. Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
