Ice Cream

100+ ideas

Birthday Cake

Make homemade vanilla birthday cake ice cream with actual cake pieces. This cake-flavored ice cream is made with a few secret ingredients that mimic the taste of yellow cake batter. 

Here's what you'll need...

You'll Need:

– 1 cup (231 grams) heavy cream – 2 cups (480 grams) whole milk – 1 cup (200 grams) granulated sugar – 3 tablespoons (23 grams) cornstarch – ¼ teaspoon (1 gram) Morton kosher salt

You'll Need:

– ¼ teaspoon butter flavor extract – ¼ cup rainbow sprinkles – 2 large vanilla bakery cupcakes broken into large chunks (you can keep or discard the icing)

Equipment:

- Ice Cream Machine - Heavy Bottom Saucepan - Whisk - Mixing Bowls - Instant Read Thermometer - Storage Container

Instructions:

Scale (measure) all ingredients except for the sprinkles and cupcakes. Add heavy cream and whole milk to a heavy bottom pot. Cook over medium heat, stirring occasionally until it begins to steam, around 160°F.

Instructions:

Meanwhile mix sugar, cornstarch, and salt with a fork until no lumps remain and everything is well incorporated.

Instructions:

Once the cream and milk begin to steam (160°F), add in butter flavor extract. Slowly add in sugar mixture in small batches, whisking continuously. 

Instructions:

Continue to cook over medium heat, whisking constantly, for an additional 2-3 minutes until mixture has slightly thickened. You can check this by scooping a bit of the liquid up with a spoon and testing the thickness. Make sure the cream/milk mixture does not boil at any point.

Instructions:

Transfer mixture to a heatproof bowl and cool in an ice bath until mixture has stop steaming. Press a piece of plastic wrap over the mixture to prevent a skin from forming on top. Chill the ice cream base until it reaches 40°F, or up to overnight.

Instructions:

Pour the mixture into an ice cream maker and process for about 20-25 minutes, or according to the manufacturer's directions. About two minutes before the ice cream is done freezing, add in rainbow sprinkles a tablespoon at a time until well incorporated.

Instructions:

Place a third of the ice cream in a plastic storage container, add in a third of the cupcake pieces scattered around. Repeat with remaining 2 layers. The ice cream will be on the soft side so place into the freezer to "cure" or harden up for a couple of hours.

Swipe up for full recipe.