Birthday Funfetti Ice Cream Cake: No-Churn & Easy

Baking and Cooling

Bake at 350°F (175°C) for 22-25 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top will be pale golden, and the edges will just start to pull away from the pan. Let it cool in the pan for 10 minutes, then remove the ring and let it cool completely on a wire rack. If the cake is even slightly warm when you add the ice cream, it will melt and create an icy layer.

Step-by-Step: The No-Churn Ice Cream Layer

This is where precision matters. Use heavy cream with at least 36% milk fat—anything lower won't whip properly. Chill the cream and your mixing bowl for 15 minutes before whipping. Beat on medium-high speed until stiff peaks form. You'll know it's ready when you lift the beaters and the cream stands up in firm peaks without drooping. If you overwhip, you'll start making butter, so stop as soon as you see stiff peaks.

In a separate bowl, whisk the sweetened condensed milk and vanilla until smooth. Gently fold the whipped cream into the condensed milk in three additions. Use a light hand—fold just until no white streaks remain. Fold in the sprinkles last. The mixture will be thick and billowy.

Assembling the Cake

Line the cleaned springform pan with plastic wrap, letting the edges hang over by about 2 inches. Place the cooled cake base in the bottom. Pour the no-churn ice cream mixture over the cake and spread it evenly with an offset spatula. Tap the pan gently on the counter to release any air bubbles. Fold the overhanging plastic wrap over the top and freeze for at least 6 hours, preferably overnight. Don't rush this—the ice cream needs time to set fully.

The Whipped Topping

Once the cake is frozen solid, make the whipped topping. Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form—this takes about 2-3 minutes. Soft peaks mean the cream holds a gentle curl when you lift the beaters, not stiff peaks like the ice cream layer. You want a spreadable consistency that won't tear the surface of the frozen cake.

Unwrap the top of the cake, invert it onto a serving plate, and peel off the plastic wrap. Spread the whipped topping over the top and sides. Work quickly—the cold cake will start to melt the cream. Return to the freezer for at least 1 hour before slicing.