Celebrate every day with this creamy, dreamy No-Churn Birthday Cake Protein Ice Cream that’s as fun to make as it is to eat. With just 10 minutes of prep and a few hours in the freezer, you’ll have a rich, velvety treat packed with the nostalgic flavors of vanilla cake, sprinkles, and a hint of sweetness. The protein boost makes it a guilt-free indulgence, while the luscious texture melts perfectly on your tongue.
This dessert is a party in a bowl—think fluffy swirls of whipped cream, vibrant sprinkles, and a satisfying crunch in every bite. Perfect for satisfying cravings or impressing guests, it’s a dessert that feels indulgent yet balanced. Whether it’s a birthday or just a Tuesday, this ice cream is your ticket to pure joy.
Ingredients for No-Churn Birthday Cake Protein Ice Cream
- 2 cups heavy cream (chilled for best results)
- ¾ cup unprepared funfetti cake mix (or substitute with vanilla cake mix and extra sprinkles)
- 1 scoop vanilla protein powder (use your favorite brand or flavor)
- 1 (14 ounce) can sweetened condensed milk (chilled for easier mixing)
- 2-3 tablespoons rainbow sprinkles (plus extra for topping, if desired)
Step-by-Step Instructions
- Whip the heavy cream: In a large bowl, beat the heavy cream using a hand mixer or stand mixer until stiff peaks form. This should take about 3-5 minutes. (Tip: The cream is ready when it holds its shape and doesn’t slide off the beaters.)
- Mix the dry ingredients: In a smaller bowl, combine the unprepared funfetti cake mix, vanilla protein powder, sweetened condensed milk, and rainbow sprinkles. Stir until fully combined and smooth.
- Fold the mixtures together: Gently fold the cake mix mixture into the whipped cream using a spatula. Be careful not to overmix to keep the mixture light and fluffy.
- Transfer to a container: Pour the mixture into a freezer-safe container. If desired, sprinkle additional rainbow sprinkles on top for extra fun and color.
- Freeze: Cover the container tightly with a lid or plastic wrap. Freeze for at least 6 hours or overnight until firm.
- Serve: Scoop and enjoy! Let the ice cream sit at room temperature for 5-10 minutes before serving for easier scooping.
Fun Topping Ideas to Elevate Your Ice Cream
Take your No-Churn Birthday Cake Protein Ice Cream to the next level with creative toppings! Try adding crushed waffle cones for a crunchy texture, or drizzle with chocolate or caramel sauce for extra indulgence. For a healthier twist, top with fresh berries or a sprinkle of granola. Don’t forget to add more rainbow sprinkles for that festive birthday vibe!
How to Store and Keep It Fresh
Store your ice cream in an airtight, freezer-safe container to prevent freezer burn and maintain its creamy texture. It will stay fresh for up to 2 weeks. If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping. Avoid refreezing melted ice cream to preserve its quality.
Quick Swaps for Recipe Variations
Customize this recipe to suit your taste! Swap the vanilla protein powder for chocolate or strawberry for a different flavor profile. Use gluten-free cake mix if needed, or try sugar-free sweetened condensed milk for a lighter option. You can even replace the sprinkles with mini chocolate chips or crushed cookies for a fun twist.
Time-Saving Tips for Busy Bakers
To speed up the process, use a stand mixer or hand mixer to whip the heavy cream—it’s faster than doing it by hand. Pre-measure all your ingredients before starting to streamline the prep. If you’re short on time, freeze the ice cream for at least 4 hours instead of 6, though it may be slightly softer.
Common Questions Answered
Can I use a different type of cake mix? Absolutely! Any flavor of cake mix will work, but funfetti adds that classic birthday cake feel. Is the protein powder necessary? It’s optional, but it adds a protein boost and enhances the texture. If you skip it, you may want to add a bit more cake mix for flavor.
No-Churn Birthday Cake Protein Ice Cream
Ingredients
- 2 cups heavy cream
- 3/4 cup unprepared funfetti cake mix
- 1 scoop vanilla protein powder
- 1 can sweetened condensed milk 14 ounce
- 2-3 Tablespoons rainbow sprinkles
Instructions
- In a large bowl, beat heavy cream until stiff peaks form.
- In a smaller bowl, combine cake mix, protein powder, sweetened condensed milk, and sprinkles.
- Slowly fold the cake mix mixture into the whipped cream, then pour into a freezer safe container.
- Top with more sprinkles if desired.
- Cover the container and freeze for 6 hours or overnight.