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Birthday Cake Ice Cream with Brown Butter Swirls

prep 15 minutes mins
cook 20 minutes mins
Additional Time 6 hours hrs

Brown butter birthday cake ice cream is a homemade no-churn vanilla ice cream swirled with brown butter and birthday cake cookie crumbles.

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Birthday Cake Ice Cream with Brown Butter Swirls

June 10, 2020
July 28, 2025

Brown butter birthday cake ice cream recipe is a super easy homemade no-churn vanilla ice cream swirled with brown butter and birthday cake crumbles. 

  • Brown Butter Birthday Cake Ice Cream

Nothing screams summer more than ice cream and nothing is more satisfying than making your own homemade ice cream. There are so many ways to make homemade ice cream. Gelato involves egg yolks, churned ice cream requires an ice cream maker, but this easy no-churn ice cream is made with sweetened condensed milk. 

  • Brown Butter Birthday Cake Ice Cream

How to make no-churn brown butter ice cream? 

No-churn ice cream that uses sweetened condensed milk doesn’t normally require butter in the mixture. I used the butter just for the flavor and swirled it in. 

Ingredients:

  • Heavy Cream – whipped into whipped cream
  • Sweetened Condensed Milk
  • Vanilla Extract – I used imitation vanilla for the birthday cake flavor. 
  • Butter – cooked into brown butter
  • homemade no-churn ice cream

How to make Birthday Cake Crumbles

I used these birthday cake crumbles in my white chocolate birthday cake fudge and THEY ARE INCREDIBLE. It’s really hard not to just munch on those alone. I loved them so much I made this recipe just to use them again. 

The recipe for the birthday cake crumbs is adapted from Christina Tosi’s Milk Bar Birthday Cake. It’s scaled down and I opted for ingredients that I usually have at home, such as butter instead of grapeseed oil. 

Ingredients:

  • Flour
  • Butter
  • Granulated sugar
  • Vanilla
  • Baking powder
  • Salt 
  • Sprinkles 
  • homemade no churn ice cream with sprinkles

How to store homemade brown butter birthday cake ice cream?

Store brown butter birthday cake ice cream in the freezer fully covered for 2-3 months. I like to separate mine into two large glass Tupperware containers with a lid so that I don’t keep opening the same box when eating out of it.

If I’m being honest, I don’t think these pictures do the ice cream justice, lol. It was really hard to capture the swirls of brown butter underneath the birthday cake crumbles but I promise, this ice cream is amazing. Make sure to tag me @baranbakery on instagram if you make this ice cream, as always have a blessed day and happy baking!

Love, B

Recipes
Occasions

Brown Butter Birthday Cake Ice Cream Recipe

4.55 from 80 votes
prep 15 minutes mins
cook 20 minutes mins
Additional Time 6 hours hrs
total 6 hours hrs 35 minutes mins
Serves 12 servings
Homemade no-churn vanilla ice cream swirled with brown butter and birthday cake crumbles.
Author: Bernice Baran
Print Recipe Pin Recipe email recipe
Servings 12 servings
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Ingredients

Brown Butter

  • 1/4 cup (57g) butter

Birthday Cake Crumbles

  • 2/3 cup (80g) all-purpose flour, spooned and leveled
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp baking powder
  • 1/4 cup (57g) butter
  • 2 tsp imitation vanilla extract
  • 1 tsp rainbow sprinkles
  • pinch of salt

Brown Butter Vanilla Ice Cream

  • 2 cups (480 mL) heavy whipping cream, cold
  • 14 oz can sweetened condensed milk
  • pinch of salt
  • 1 tsp imitation vanilla extract
  • 1/4 cup (56g) browned butter
  • 1 batch of birthday cake crumbs

Method

Brown Butter

  1. In a light colored saucepan, over medium heat, melt the butter. Once it begins to bubble, stir it frequently and don't leave it unattended. The butter will foam and you won't be able to see what's happening under the foam so make sure to keep stirring.
    1/4 cup (57g) butter
  2. You will begin to smell an intense butter flavor with a nutty aroma and you'll see brown speckles forming in the butter. Remove it from the heat and quickly pour the butter into a small bowl and allow it to cool completely to room temperature.

Birthday Cake Crumbles

  1. Preheat the oven to 350/177C convection (or 325F/162C conventional) and line a cookie sheet. Combine all the ingredients for the birthday cake crumbles in a medium bowl and mix them with a hand mixer until they form small clusters. 
    2/3 cup (80g) all-purpose flour spooned and leveled, 1/4 cup (50g) granulated sugar, 1/4 tsp baking powder, 1/4 cup (57g) butter, 2 tsp imitation vanilla extract, 1 tsp rainbow sprinkles, pinch of salt
  2. Spread the crumbs on the baking sheet and bake for about 10 minutes. Remove them from the oven, use a fork to break up the larger chunks (scramble them up a little) and return them to the oven for about 3-5 minutes until they're a golden brown color. Remove them from the oven and allow them to cool completely-they will crisp up as they cool- then break them into crumbs.

Ice Cream

  1. Once the brown butter and the crumbs have cooled, in a large bowl, begin whipping 2 cups of heavy whipping cream until the cream forms stiff peaks.
    2 cups (480 mL) heavy whipping cream cold
  2. Fold in the sweetened condensed milk, salt and vanilla extract into the heavy whipping cream mixture.
    14 oz can sweetened condensed milk, pinch of salt, 1 tsp imitation vanilla extract
  3. Spread half of the ice cream on the bottom of a pan (or bowl, whatever you use). Use all of the brown butter to spread a layer on top of the ice cream. Top it with half of the birthday cake crumbles. Repeat with the second half but omit the brown butter on the top layer.
    1/4 cup (56g) browned butter, 1 batch of birthday cake crumbs
  4. Add extra sprinkles and freeze for at least 4-5 hours (best overnight).

Notes

  • If you’re a huge brown butter fan, you can double the amount of butter and spread a layer of brown butter on the top as well. I didn’t want it to over power the "birthday cake" flavor.
  • You can also make a vanilla ice cream base with an ice cream machine, just follow the manufacturer’s instructions. 

Nutrition

Serving: 1gCalories: 416kcalCarbohydrates: 39gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 154mgSugar: 33g
Course: Frozen
Cuisine: American
Keyword: birthday cake crumbles, birthday cake ice cream, brown butter birthday cake ice cream, brown butter ice cream, homemade ice cream, no churn birthday cake ice cream, no churn brown butter ice cream, no-churn ice cream

For similar posts, check out:

  • BROWN-BUTTER VANILLA CHAI CAKE
  • BIRTHDAY CAKE POPS
  • PISTACHIO RASPBERRY ICE CREAM
  • S’MORES BROWNIE ICE CREAM
  • CARAMEL CHEESECAKE ICE CREAM

Hey I’m

Bernice Baran

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What did you think?




  1. Vanessa
    09.04.2024

    Thanks for sharing! How far ahead of time can I make it?

    Reply
  2. Suzanne
    09.04.2024

    This looks so good! What a great combination of flavors!

    Reply
  3. Vanessa
    04.04.2023

    Thanks for sharing! Does it keep long?

    Reply
  4. Suzanne
    04.04.2023

    This looks so good! What a fun recipe to make with kids!

    Reply
  5. Alyssa
    31.05.2022

    Hello! I’m guessing on step 7 you meant freeze and not refrigerate? Sounds and looks so yummy!

    Reply
    1. Bernice Baran
      05.06.2022

      Well I can’t believe nobody caught that until now lol, thank you!!

      Reply
  6. Noora
    14.07.2021

    Hi Bernice!
    Looks amazing ?
    Do you usually swirl the brown butter in or is it just a distinct layer of brown butter and a layer of crumbs in the middle of the tub? Asking so I know what container to use and how to scoop to get all the layers! Thanks!

    Reply
    1. Bernice Baran
      17.07.2021

      Hi! I usually just drizzle it and swirl it with a knife. If you use a deep container instead of a wide one, just do multiple layers!

      Reply
  7. Nicole
    15.02.2021

    This sounds amazing! Maybe I missed it but could you tell me how many quarts of ice cream this makes?

    Reply
    1. Bernice Baran
      16.02.2021

      Hi Nicole, I believe it’s just one quart 🙂

      Reply
  8. Sarah
    11.10.2020

    Couldn’t look yummier! Wanting to make this for my daughter’s first birthday. How far in advance could I make it and store in the freezer? Also, will it freeze solid to where I should take the ice cream out of freezer before serving?

    Reply
    1. Bernice Baran
      12.10.2020

      Hi Sarah, it does freeze pretty hard but it melts quickly so I wouldn’t take it out to soon before serving. I’d say it’s best within 1 month of making it 🙂

      Reply
  9. Dinuka
    15.08.2020

    Hi!

    This seems like a really wow recipie! I was thinking of making this into an ice cream cake? Make the cake crumbles into the cake layers etc. I was wondering how thick should I make the layers? And as I live in a tropical country, would you have any tips I could use to make sure it doesn’t melt? Thank you so very much!

    Reply
    1. Bernice Baran
      15.08.2020

      Hi Dinuka! I would probably do two layers of cake, about two inches thick and the ice cream in the middle. It would help if you freeze the cake layers before putting the cake together and putting it together in a springform pan would probably be best so the ice cream doesn’t leak out.

      Reply
      1. Dinuka
        18.08.2020

        Thank you for your reply!

        Could you please let me know how the amounts of the ingredients should increase for two layers of cake?

        Thanks again!

      2. Bernice Baran
        20.08.2020

        Hi dinuka, I’m so sorry, this recipe is just for the crumbles, they don’t make an actual cake it’s just the flavor of birthday cake.
        I haven’t tried it but you can try making it with my vanilla cake recipe (add 1/4 cup of sprinkles if you want) and bake it into two 9 inch pans.

      3. Dinuka
        24.08.2020

        That’s fine! Thank you so much

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