Funfetti Ice Cream Recipe: Creamy Birthday Cake Ice Cream

Funfetti ice cream is a simple, sweet vanilla ice cream studded with colorful sprinkles for a playful, timeless treat you can enjoy year-round.

This Funfetti Ice Cream is a Philadelphia-style churned ice cream—no eggs or cooking required—resulting in a super creamy and delicious dessert.

The recipe is naturally gluten-free, nut-free, and egg-free.

Funfetti Ice Cream Recipe

You’ll love how simple and colorful this Funfetti Ice Cream is. It also makes a delightful component for an ice cream cake.

If you enjoy this, try other favorites like Turtle Ice Cream or Chocolate Marshmallow Ice Cream—both pair well with the same classic vanilla base and offer different textures and flavors.

Why you’re going to love this Funfetti Ice Cream Recipe

Everything is better with funfetti. This recipe uses a classic vanilla base with rainbow sprinkles for color and a bit of texture. Because it’s Philadelphia-style, there’s no cooking and no eggs, so the base comes together quickly and requires no pre-chill before churning.

This version is naturally sweetened with honey as well as granulated sugar, which reduces refined sugar slightly and helps keep the frozen texture scoopable.

Funfetti Ice Cream Ingredients

Heavy Whipping Cream – The primary base that delivers the rich, creamy texture.

Whole Milk – Balances the cream for a smooth consistency.

Granulated Sugar – Adds sweetness and contributes to texture.

Honey – Provides natural sweetness and helps keep the ice cream slightly softer when frozen.

Vanilla Extract – Pure vanilla brings classic flavor to the base.

Kosher Salt – A pinch balances the sweetness and enhances flavor.

Sprinkles – Rainbow jimmies (the longer-style sprinkles) are recommended because they hold their color better and are less likely to bleed into the ice cream than nonpareils.

If you have questions about this Funfetti Ice Cream, feel free to leave a comment below.

How to Make Funfetti Ice Cream

1. In a large bowl, combine the heavy cream and whole milk.
2. Add the granulated sugar, honey, vanilla extract, and kosher salt. Whisk for 2–3 minutes until the sugar is fully dissolved and the mixture is smooth.
3. Churn the mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. During the final two minutes of churning, add 1/3 cup of rainbow sprinkles, reserving the remainder for the top.
5. Spoon the ice cream into a shallow container or loaf pan and distribute the remaining sprinkles over the surface.
6. Press plastic wrap or wax paper directly onto the ice cream surface and freeze for at least 4 hours or until solid. Let soften at room temperature for about 5 minutes before scooping.

See the recipe card below for exact quantities and timing.

How to Store

Store the Funfetti Ice Cream in an airtight container in the freezer for up to one month. Press a piece of parchment or wax paper directly onto the surface before sealing to prevent ice crystals.

Tips for Making This

Use quality ingredients – Better cream and pure vanilla make a noticeable difference.

Chill ingredients when possible – Cold ingredients improve churning efficiency and texture.

Don’t skimp on fat – Full-fat dairy yields a creamier, less icy result.

Keep add-ins small – If adding extras, chop them to bite-sized pieces so they disperse evenly and don’t affect scoopability.

Don’t skimp on sugar – Sugar contributes to both sweetness and the ice cream’s soft texture when frozen.

If you have questions about making Funfetti Ice Cream, please leave a comment below.

No Churn Funfetti Ice Cream Directions

For a no-churn version, chill a shallow container or loaf pan in the freezer before mixing. Pour the prepared base into the chilled pan and freeze for 3–4 hours, stirring every 30 minutes for the first two hours to incorporate air and improve creaminess.

Funfetti Ice Cream Add-Ins

Want to mix things up? Consider adding:

• Mini white chocolate chips or white chocolate shavings
• Chopped cookies like frosted animal crackers or golden Oreos
• Mini M&Ms
• Chopped nuts (if not avoiding nuts)
• Other colorful candies

More Homemade Ice Cream Recipes

• Rocky Road Ice Cream
• Fried Ice Cream
• Strawberry Ice Cream

Did you make this recipe? Leave a comment letting us know how it turned out.

Funfetti Ice Cream

Yield:
6 Servings

Prep Time:
15 minutes

Cook Time:
20 minutes

Chilling/Freezing Time:
4 hours

Total Time:
4 hours 35 minutes

Learn to make Funfetti ice cream from scratch with a few simple ingredients. This Philadelphia-style churned ice cream is easy and versatile, with optional no-churn directions included.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 tsp kosher salt
• 1/2 cup rainbow sprinkles, divided

Instructions

1. Chill your ice cream bowl for at least 24 hours or until the freezer pack is completely solid.
2. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, honey, vanilla extract, and kosher salt for 2–3 minutes until the sugar is fully dissolved and the mixture feels smooth.
3. Churn according to your ice cream maker’s instructions until the mixture reaches soft-serve consistency (about 20–25 minutes for many machines).
4. With two minutes left in the churn, add 1/3 cup of rainbow sprinkles, reserving the rest for topping.
5. Spoon the ice cream into a shallow container or loaf pan and spread evenly.
6. Sprinkle the remaining sprinkles over the top and press plastic wrap or wax paper directly onto the surface. Freeze for at least 4 hours or until firm. Let sit for 5 minutes before serving.

Notes

• Ensure both the ice cream base and the freezer bowl are very cold for best results. If needed, chill the base briefly before churning.
• Make sure the granulated sugar dissolves fully so there’s no grittiness in the base.
• Rainbow jimmies are preferred because nonpareils can bleed and create a muddy appearance.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 481Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 94mgSodium: 92mgCarbohydrates: 43gFiber: 0gSugar: 40gProtein: 4g

Did you make this recipe?

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