Copycat Little Debbie Christmas tree cake ice cream uses everyone’s favorite seasonal packaged treats and turns them into a party worthy frozen dessert. This no churn ice cream is so easy to make and yields a festive homemade sweet you’ll adore.
Do you love Little Debbie Christmas tree cakes as much as I do?
The moist cake, layer of fluffy buttercream, and candy coating.
Um, yes please!
And what goes better with cake than ice cream?
Absolutely nothing.
So why not combine both into one festive holiday ice cream?
Because it’s a no churn recipe, it’s so easy to make and doesn’t need any special equipment.
And the result is a creamy, cake flavored ice cream at home without needing to go to an ice cream shop to satisfy your sweet tooth.
Ingredients
To make this you’ll need:
- Heavy cream– Make sure it’s nice and cold.
- Sweetened condensed milk– Don’t use evaporated milk.
- Christmas sprinkles– Any fun holiday sprinkles will work.
- Christmas tree cakes– 1 package. I use vanilla but you could use chocolate if you prefer. Be aware that it will change the appearance of the ice cream though.
- Vanilla extract– Use real vanilla and not imitation for best flavor.
- Buttercream– Use red buttercream for a festive spin. Either homemade or store bought will work.
How to Make
The beauty of any no churn ice cream, including this Christmas tree cake variety, is that it is so easy to make.
Start by whipping the heavy cream in a large bowl until stiff peaks form.
Then gently fold in the condensed milk, half of the sprinkles, and vanilla extract and gently stir until combined
Chop 5 of the Christmas tree cakes into bite size pieces and fold them into the ice cream base.
Add one third of the ice cream mixture to a 9×5 loaf pan, then drizzle or pipe about a third of the red buttercream on top, repeating two more times until all ice cream and buttercream is in the pan.
Top with remaining sprinkles, and push the last Christmas tree cake into the center
Cover with plastic wrap and freeze for 8 hours, or until firm.
Enjoy!
How to Store
Store homemade ice cream in an airtight container in the freezer for no more than two weeks.
Choose a container the ice cream just fits in to cut down on freezer burn.
Tips and Tricks
- Work with cold ingredients. Keep the heavy cream in the fridge until you are ready to use and consider refrigerating your condensed milk as well.
- I prefer using longer sprinkles and not the nonpariel kind as those tend to bleed more.
- The sprinkles aren’t essential but they are highly recommended!
Other Festive No Churn Ice Creams
This Little Debbie Christmas tree cake ice cream is one of my favorite homemade holiday ice creams. Make it for your next party and enjoy!
Looking for other festive no churn ice creams? Try these:
- No Churn Apple Crisp Ice Cream
- No Churn Hot Chocolate Ice Cream
- No Churn Cake Batter Ice Cream
- No Churn Cherry Cobbler Ice Cream
If you’ve tried this COPYCAT LITTLE DEBBIE CHRISTMAS TREE CAKE ICE CREAM, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Copycat Little Debbie Christmas Tree Cake Ice Cream
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 2-3 tablespoons christmas sprinkles divided
- 1 tablespoon vanilla extract
- 1 package of christmas tree cakes 6 cakes
- ½ cup red buttercream homemade or store bought
Instructions
- In a large bowl, whip heavy cream until stiff peaks form
- Add the condensed milk, half of the sprinkles, and vanilla extract and gently stir until combined
- Chop 5 of the christmas tree cakes into bite size pieces, leaving one for decoration
- Fold in the christmas trees into the ice cream mixture until uniformly distributed
- Add ⅓ of the ice cream mixture to a 9x5 loaf pan, then drizzle or pipe about ⅓ of the red buttercream on top, repeat until all ice cream and buttercream is in the pan
- Top with remaining sprinkles, and push the last christmas tree cake into the center
- Freeze for 8 hours, or until firm, using cling wrap to seal
Leave a Reply