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vanilla ice cream with rainbow sprinkles on ice cream cone.
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5 from 3 votes

Birthday Cake Ice Cream

Homemade birthday cake ice cream is the ultimate dessert treat! This cake-flavored ice cream is made with a few secret ingredients that mimic the taste of yellow cake batter. Combine vanilla ice cream with actual cake pieces for a rich, flavorful, dessert packed with rainbow sprinkles. If you're looking for the perfect birthday party ice cream, this is it!
Prep Time30 minutes
Cook Time15 minutes
Chilling Time8 hours
Total Time8 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 1 quart
Calories: 2669kcal
Author: Jessica Mode

Ingredients

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.
  • Meanwhile mix sugar, cornstarch, and salt with a fork until no lumps remain and everything is well incorporated.
  • 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. 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.
  • 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.
  • 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.
  • 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 two layers. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to two weeks.

Video

Nutrition

Calories: 2669kcal | Carbohydrates: 393g | Protein: 25g | Fat: 116g | Saturated Fat: 68g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 34g | Cholesterol: 373mg | Sodium: 1059mg | Potassium: 891mg | Fiber: 1g | Sugar: 327g | Vitamin A: 4289IU | Vitamin C: 2mg | Calcium: 804mg | Iron: 2mg