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My Favorite Funfetti Cake Ice Cream its like two desserts in one! This ultra-creamy, kid-friendly treat is packed with crushed shortbread cookies, sugar cones, and loads of rainbow sprinkles. Plus it doesn’t need an ice cream maker! It’s perfect for creating sweet memories with your loved ones! Dairy-free + Gluten-free Option.
Nothing says celebration like a Funfetti-flavored dessert! I usually go for Funfetti Cake or Oreo Funfetti Cookies, but lately, I’ve been really into making homemade ice cream for summer. Out of all my no-churn ice cream flavors ---- This Funfetti Cake Ice Cream is my personal favorite. The bright sprinkles swirled into the creamy ice cream add such a fun pop of color that my kid loves, and I do too!
This homemade ice cream starts with a vanilla base from my OG vanilla ice cream recipe, then gets a fun twist with shortbread cookies + sugar cones for added texture. It's super versatile, so you can make it vegan + gluten-free if needed. Perfect for a summer cool-down or a cozy winter movie night—really, it’s great all year round! Haha.
If you're a lover of this ice cream recipe, then you're sure to love this No-Churn Butter Pecan Ice Cream, Loaded No-Churn Snickers Ice Cream, No-Churn Blueberry Protein Ice Cream [with Gingersnap], and this gooey, richly flavored No-Churn Caramel Cone Ice Cream. If you want to see all my no-churn flavors be sure to check out my post on Delicious No-Churn Ice Cream Flavors Worth Trying!
Funfetti is a fun and colorful twist on desserts, packed with colorful sprinkles mixed right into the batter. You'll see it in cakes, cookies, cheesecakes, and now ice cream! It gives sweet treats a festive, confetti-like look, making them perfect for any celebration!
What I love about this recipe is how simple it is—no ice cream maker needed, just a high-powered blender! Here's everything you need:
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Funfetti Cake Ice Cream. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!
You may have thought that the only way to enjoy homemade ice cream is to purchase an ice cream maker. That is totally false! You can create excellent texture without an ice cream maker if you follow some of my basic principles for no-churn ice cream---especially this espresso chocolate version. It does take a little technique to perfect the consistency, but it is so easy that anyone could do it!
If you take sweetened cream, flavor it, and freeze it, you will be very disappointed. Unfortunately, ice cream needs air whipped into it, which is what most ice cream machines do as they freeze the base. Freezing cream will cause it to solidify and you will never be able to scoop it out.
Instead, I use heavy whipping cream and blend with the sweetened condensed milk along with my other mix-ins to keep the mixture airy. This way, I get perfectly scoopable ice cream once it has hardened in the freezer.
First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it's water content removed, making it thicker in consistency.
Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it's sweetness, which give the dishes that require it, a beautiful kick of flavor.
That being said---I generally love using the original Sweetened Condensed Milk like the Eagle Brand's version, however, for a vegan-friendly/dairy-free option Edward's & Son's Let's Do Organic's dairy-free coconut version.
I love this recipe as it is, but I also enjoy getting creative. If you make it more than once or just want to mix it up, here are some fun ideas to add texture and flavor to your ice cream base!
I promise this recipe is super easy to follow with simple steps! You won't need any fancy equipment, and the end result is a delicious homemade treat that everyone will love.
Although homemade Funfetti Ice Cream recipe is absolutely amazing on its own, here are some ideas to elevate it to the next level:
When kept in an air-tight container, ice cream lasts for about 2 weeks.
To make this ice cream entirely dairy-free, simply substitute the heavy cream for full-fat coconut cream or milk (refrigerated overnight), the condensed milk for dairy-free sweetened condensed milk, and ensure that the sugar cones, shortbread cookies, spinkles are dairy-free/vegan.
Yes and no! If you want to make this recipe even faster and easier, you can replace the heavy cream with 2 cups of cool-whip, however, the texture won't be as solid. Cool whip creates a more "gummy" and a less smooth texture. Simply place the cool whip in a stand mixer bowl and fold in the remaining ingredients until uniform. Then place in the loaf pan and freeze as directed.
The freezing time can vary depending on your freezer temperature and the depth of the container. Generally, it takes around 4-6 hours for the ice cream to become firm. It's best to check its consistency periodically and adjust the freezing time as needed.
Yes! Just opt for gluten-free sugar cones + shortbread cookies!
If you enjoyed our Chocolate Espresso Ice Cream and want more homemade treats, give these a go next:
If you tried this Chocolate Espresso Ice Cream recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
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