Birthday Cake Funfetti Ice Cream

birthday cake ice cream on table with cone and sprinkles

Your standard birthday treat just got a makeover. In the form of ice cream. This birthday cake ice cream is delicious with sprinkles and chunks of yellow cake mixed in. You’ll definitely want this at your next celebration!

I’ve been making lots of ice cream recently. And I mean a lot. Except I don’t want to make the standard vanilla, chocolate, strawberry etc… I want to make fun ones! And what says fun more than rainbow sprinkles!

birthday cake ice cream on table with cone and sprinkles with scoop scooped

If you want more funfetti or birthday cake recipes, try my Funfetti Birthday Cake Scones!

I even made this recipe into the most epic birthday cake EVER- Recipe not included, but I might change my mind at some point 🙂 

Birthday Cake Ice Cream

Print Recipe
Serves: 8 Cooking Time: 10 minutes


  • 2 cups milk (1-3.25% - it doesn't really matter!)
  • 1 cup heavy cream (35%)
  • 1/2 cup sugar
  • 1/2 cup dry yellow/white vanilla cake mix (store-bought)
  • 4 egg yolks
  • 2 teaspoons butter flavour*
  • 1 teaspoon caramel extract*
  • 1 teaspoon vanilla extract
  • 1/2 cup sprinkles (I used rainbow jimmies aka the long ones)
  • 1 cup crumbled yellow cake (I used the box cake mix to just make a small cake to crumble in)*



To make the ice cream base, combine the milk, cream, and sugar together in a small pot over medium heat. Bring to a gentle simmer.


Whisk the egg yolks together in a mixing bowl with the cake mix. Slowly add in the hot milk to temper the egg yolks while whisking constantly.


Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil. Remove from heat, and strain into another bowl. Set over an ice bath to cool, place in the fridge until cold to touch before churning (4 hours or overnight).


Churn your ice cream as per your ice cream makers instructions (mine usually takes about 25 minutes). Once finished, add 3/4 of the crumbled up birthday cake and 3/4 of the sprinkles while the ice cream maker is still running. Turn off after about 10-20 seconds. If you continue churning for too long the sprinkles will leak their colour into the ice cream!


Empty ice cream into a container and top with the leftover cake crumbles and sprinkles. Freeze for 2-4 hours, or overnight until your desired consistency is reached.


Once frozen solid, remove from the fridge 5 minutes before serving for a scoop-able consistency.




You can omit one of the butter or caramel flavouring, but they definitely add to the birthday cake flavour of the ice cream. I have tried this recipe using only one of the 2 and found it yielded a good taste, but using both was better! I find flavourings at specialty dessert stores or your local bulk food store.
you can prepare some extra of the cake mix as per package instructions to mix into the cake or purchase 1-2 cupcakes from a bakery or store to crumble.

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