This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHAT YOU GET: Sweet, buttery, and colorful Funfetti Ice Cream. My Homemade, No-Machine Funfetti Ice Cream recipe brings back those nostalgic birthday cake flavors we all know and love. The eye-popping sprinkles alongside the decadent crumbled Funfetti Birthday Cake and Bubblegum Buttercream Frosting make for an impressive dessert for summer parties.
Nothing sounds quite like a celebration like a good Funfetti-flavored dessert. Although I love all of my No-Machine Ice Cream flavors, Funfetti Ice Cream is definitely my personal favorite. Not only does this ice cream contain lovely Funfetti Birthday Cake, but it also has an added pop of flavor with my Bubblegum Buttercream Frosting. To top it all off, bright sprinkles swirled into the ice cream really make this a visually pleasing dessert.
Making this ice cream may seem challenging with these added components, but don’t fret! The base of this recipe contains my 2-Ingredient, No-Machine Ice Cream Base, which is the most foolproof recipe you can use for a variety of ice cream flavors. If you’re looking for even more fun ice cream flavors, I have 50+ ice cream flavors and dozens of frozen desserts at my Gemma’s Freezer Section Ice Cream Destination.
What Is Funfetti?
The name “Funfetti” comes from the combination of a Birthday Cake with confetti sprinkles. Pillsbury trademarked this name, but it became so popular for its appearance that people generally refer to a Birthday Cake with sprinkles as Funfetti Cake. It’s known for its buttery vanilla cake and frosting as well as its iconic rainbow sprinkles scattered throughout the cake. It’s also referred to as a sprinkle cake or Birthday Cake.
Bigger Bolder Baking is very familiar with Funfetti-flavored treats. If you happen to be a big fan of its rich flavor and vibrant colors, try out my No-Bake Funfetti Cheesecake, Funfetti Rice Krispies Treats, Perfect Funfetti Cookies from Scratch, and Easy Funfetti Frosting recipes!
2-Ingredient, No-Machine Ice Cream Base
Like my other No-Machine ice cream recipes, the base for my Funfetti Ice Cream is my 2-Ingredient, No-Machine Ice Cream. Just as its name states, this base only consists of heavy whipping cream and Sweetened Condensed Milk whipped up to yield a creamy, customizable canvas. You may be wondering how this base becomes smooth and scoopable ice cream. Well, I’ll tell you. The whipped heavy cream mixed with the chilled sweetened condensed milk forms a creamy base that freezes well and traps in the flavors of your toppings and add-ins.
While this base only requires 2 ingredients, these ingredients must meet the right requirements. You must use 38% fat content or higher whipping cream in my 2-Ingredient Ice Cream Base. This is because it must double in volume in order to hold soft and stiff peaks after whipping. If you live in a country outside of the United States, here are a few other names: Whipping or double cream in Britain, Slagroom in the Netherlands, and whipped cream or heavy cream in the Philippines.
Sweetened condensed milk is a required ingredient in this recipe and cannot be substituted. Fortunately, sweetened condensed milk is very easy to make at home if it’s not readily available near you or if you would just like to make your own. Note: You cannot make condensed milk with Truvia or Stevia sugar.
Tools You Need To Make Funfetti Ice Cream:
2-Ingredient Ice Cream Base:
- Measuring cups and spoons
- Stand mixer with whisk attachment (alternatively, hand mixer with medium-sized bowl)
- Silicone spatula
Funfetti Birthday Cake with Bubblegum Buttercream Frosting:
- Measuring cups and spoons
- 2x 9-inch springform or baking pan
- Parchment paper
- Large bowl
- Whisk
- Large microwave-safe bowl
- Large jug
- Silicone spatula
- Toothpick
- Hand or stand mixer
- Butter knife
How To Store Funfetti Ice Cream
You can store your Funfetti Ice Cream like any store-bought ice cream. Freeze your ice cream in an airtight container for up to 6 weeks.
If you made Homemade Funfetti Birthday Cake and have some leftovers, make sure to cover the cake and store it at room temperature for up to 7 days. You can also store your cake in the fridge if you live in warmer climates.
How To Make Dairy-Free And Vegan Funfetti Ice Cream
You can make almost all of my Homemade Ice Cream recipes completely dairy-free using full-fat coconut milk and vegan condensed milk. Check out my ‘Dairy-Free Coconut Homemade Ice Cream (2-Ingredients/No-Machine)’ recipe for more information.
Use my Egg Substitutes article when baking vegan Funfetti Birthday Cake. If you’re making Homemade Bubblegum Buttercream Frosting, you can use vegan butter.
Gemma’s Pro Chef Tips For Making The Best Funfetti Ice Cream:
2-Ingredient Ice Cream Base:
- You can use Buffalo milk in this recipe if heavy whipping cream is not readily available. It’s perfectly high in fat and whips well.
- Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed for about 3 minutes until soft peaks form. Look out for thickened cream that isn’t too firm at this point.
- Chill your sweetened condensed milk before mixing it in with your cream. The cold temperature makes it easier to form your base and makes the ice cream softer and scoopable.
- If you prefer less sweet ice cream, you can use low-fat or fat-free sweetened condensed milk. If you make Homemade Sweetened Condensed Milk, you can replace sugar with alternatives such as honey, agave nectar, or maple syrup. Other sugar alternatives may not work if they are unable to caramelize.
- After you add the sweetened condensed milk, whip the mixture on high speed until stiff peaks form. Stiff peaks mean that the mixture will hold its shape and be firmer than before. Take care not to over-whip at this stage or else your cream will curdle.
- Adding a splash of vanilla extract into your ice cream base will help lower the freezing point of your ice cream and make it softer and easier to scoop.
Funfetti Birthday Cake with Bubblegum Buttercream Frosting:
- If you would prefer to make this cake less sweet, I suggest reducing the sugar in the recipe by no more than a quarter of the amount required.
- You can make Funfetti Ice Cream using boxed Birthday Cake mix and store-bought buttercream frosting.
- Melt your butter beforehand so that it will be at room temperature when you incorporate it into your cake batter.
- Don’t add too much bubblegum flavoring into your frosting since it has a very strong flavor.
- Baking your cake a day before will make it much easier to handle.
- To prevent sprinkles from bleeding too much into the cake, I recommend these sprinkles from Wilton here in the United States.
- Mix the frosting with a little bit of the Ice Cream Base first to loosen it up and help it freeze.
Craving More No-Machine Ice Cream? Check These Out:
- Honeycomb Ice Cream (No Machine)
- Homemade Ice Cream Top 5 Most Requested Flavors
- Homemade Ice Cream 5 New Flavors
- 6 Holiday Ice Cream Flavors
- 5 New Holiday Ice Cream Flavors
- Homemade Halloween Ice Cream Flavors
- Dairy-Free Coconut Ice Cream
Want To Go Deeper?
Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have.
That’s right, inside or out of the Academy! So subscribe now!
Try These Recipes!
Funfetti Ice Cream Recipe (No Machine)
Ingredients
- 2 cups (16oz/450ml) heavy whipping cream (cold)
- 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular, and cold)
- 1 teaspoon Vanilla Extract (optional)
- 1 cup frosted Funfetti cake (or cupcake)
Instructions
- Place sweetened condensed milk in the fridge to keep cold.
- Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
- Turn off the machine and pour the cold condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).
- Mix in your frosted Funfetti cake (or cupcake) into the ice cream base.
- Keep stored in the freezer for up to 6 weeks.
