About This Recipe
If you’ve ever ordered Birthday Cake Remix at Cold Stone, this recipe is going to feel wonderfully familiar. Inspired by my favorite ice cream combination, this recipe is a homemade version that starts with a rich, creamy cake batter ice cream made with real dry vanilla cake mix for that unmistakable nostalgic birthday cake flavor. It’s packed with colorful sprinkles, chunks of homemade fudgy brownie pieces, and then I like to finish mine with a generous drizzle of warm chocolate sauce for the perfect indulgent finish.
It tastes just the way I remember it from childhood, but the best part is that you can make it right in your own kitchen in under 15 minutes. The hardest part isn’t making it—it’s waiting for the ice cream to freeze before you can dig in.
Key Ingredients
Heavy Whipping Cream — The base of this no-churn ice cream, heavy whipping cream whips into medium/stiff peaks to create a rich, creamy texture without the need for an ice cream maker.
Sweetened Condensed Milk — Such a great staple for homemade ice cream! Sweetened condensed milk, adds sweetness while keeping the ice cream smooth and scoopable straight from the freezer.
Dry Vanilla Cake Mix — The (not so) secret ingredient here! A little dry vanilla cake mix gives the ice cream that unmistakable cake batter flavor that’s sweet, buttery, and nostalgic.
Vanilla Extract — A splash of vanilla further enhances the cake batter flavor and adds extra warmth to every bite.
Rainbow Sprinkles — A non-negotiable! Sprinkles add a festive pop of color and a little crunch, making every scoop feel like a birthday celebration.
Homemade Fudgy Brownies — Rich, chewy brownie chunks add decadent bites of chocolate throughout the ice cream. I love using homemade brownies here because they give the best texture and flavor, but your favorite store-bought brownies work in a pinch.
FAQ’s
Helpful Tips
Heat-treat the cake mix first: Since this recipe uses dry cake mix, make sure to heat-treat it before adding it to the ice cream. Spread the cake mix on a baking sheet and bake at 350°F for about 5 minutes, then allow it to cool completely. This keeps the signature cake batter flavor while making it safe to enjoy.
Use cold heavy whipping cream: For the fluffiest, creamiest ice cream, make sure your heavy cream is very cold before whipping. Cold cream whips faster and creates a lighter texture.
Don’t overmix the whipped cream: Once the whipped cream reaches stiff peaks, gently fold in the remaining ingredients to keep the ice cream light and airy.
Let the brownies cool completely: If you’re making homemade brownies, make sure they are fully cooled before adding them to the ice cream. Warm brownies can melt the ice cream base and affect the final texture.
Cut brownies into small pieces: Bite-sized brownie chunks make it easier to get a little brownie in every scoop. For extra fudgy bites, freeze the brownie pieces briefly before folding them in.
Reserve some mix-ins for the top: Save a few brownie pieces and extra sprinkles to sprinkle over the top before freezing. It gives the ice cream that fun, loaded look when you scoop and serve it.
Use a shallow freezer-safe container: A loaf pan or shallow container helps the ice cream freeze more evenly and makes it easier to scoop.
Be patient during the freeze time: The hardest part of this recipe is waiting! While the ice cream comes together in under 15 minutes, it needs time in the freezer to fully set and develop that perfect creamy texture.
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If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!