Birthday Cake Ice Cream
This Birthday Cake Ice Cream is made with birthday cake crumbles and rainbow sprinkles. It's easy to make and is super creamy, and delicious! You don't need an ice cream maker to make it!
Servings: 10 servings
Calories: 411kcal
Equipment
- 9x5 inch loaf pan
Ingredients
Birthday Cake Crumble*
- ⅔ cup all purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons rainbow sprinkles
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted
Ice Cream
- 2 cups heavy whipping cream cold
- 14 ounces sweetened condensed milk
- 1 ¾ teaspoons vanilla extract
- ¼ teaspoon salt
- ⅓ cup rainbow sprinkles plus more for topping
Instructions
Birthday Cake Crumbles*
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl, combine the indgredients for the crumble. Stir them together with a spoon or mix them with a hand held mixer until combined and mixture forms small clusters. Spread the mixture evenly on the baking sheet. Bake for 10 minutes.
- Remove from oven and allow to cool completely. Break up larger clumps with your hands or a fork if too large. (I prefer to have a mix of some small and some just slightly larger chunks).
Birthday Cake Ice Cream
- In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed until stiff peaks form.
- Use a spatula to gently fold in the sweetened condensed milk, vanilla and salt until well combined.
- Fold in the birthday cake crumbles and sprinkles. Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan lined with parchment paper.
- Cover with plastic wrap and aluminum foil and freeze in the coldest part of your freezer for 4-6 hours.
Notes
Sweetened condensed milk: Be sure to use sweetened condensed milk and not evaporated milk. They are not the same thing. I don't recommend reducing the amount of sweetened condensed milk in this recipe. It helps keep the ice cream becoming too hard when frozen. If you use a different kind of sweetener or reduce the amount, the ice cream too icy and firm.
Heavy cream: Use heavy cream or heavy whipping cream. It should be at least 36% milk fat. Make sure it is cold before whipping. Cold cream whips best.
*Birthday Cake Crumbles: Instead of birthday cake crumbles, stir in 1 cup of finely chopped frosted homemade or store bought vanilla cake, 3 regular frosted vanilla cupcakes or 7 mini frosted vanilla cupcakes. Chop cake into pieces about the size of chocolate chips.
Vanilla: In place of vanilla, use almond extract or cake batter extract.
Freezing: I use a 9 by 5 inch loaf pan to freeze, but any freezer safe container(s) would work. For easy clean up, line your pan with parchment paper, but this is optional. Press a piece of plastic wrap onto the surface of the ice cream so it doesn’t get icy. Cover the plasic wrap with aluminum foil.
Storage: Store birthday cake ice cream in an airtight container. I prefer to keep mine in two separate containers so that they aren't opened as often. Keep your ice cream in the bottom (or back) of your freezer where the temperature doesn't fluctuate as much. The ice cream will last for about 3 to 5 months.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 41g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 191mg | Potassium: 205mg | Fiber: 0.2g | Sugar: 34g | Vitamin A: 946IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg
