Birthday Cake Ice Cream

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My birthday cake ice cream is a rich and creamy vanilla ice cream base studded with real birthday cake pieces plus frosting. This tastes just like cake batter and doesn't require an ice cream maker!

Whenever I discovered Birthday Cake Ice Cream at Bruster's in middle school I was hooked!! I'm not the world's biggest ice cream fan, but I go crazy over icing flavored treats like funfetti dip and Cake Batter Cheesecake. This ice cream tastes just like cake and frosting. It is so addicting, I dare you to eat just one bowl.  Best of all it only requires 5 minutes of prep and no ice cream maker! Save leftover cakes and cupcakes from the trash with this party favorite everyone goes crazy for. Love ice cream? Try my copycat Choco taco next.

Why This Recipe Works

• Real Cake Flavor: Forget artificial flavorings our ice cream is made with a real birthday cake!
• Sweetened Condensed Magic: The sugar in the sweetened condensed milk lowers the freezing point leading to a creamy ice cream that doesn't get ice crystal or freeze rock hard.
• No Churn: Whipping heavy cream taps air that you normally have to churn in with an ice cream machine.

Ingredient Notes and Shopping Tips

• Heavy Cream: Also, called heavy whipping cream in some stores. Look for one with at least 35% fat for the creamiest ice cream and peaks that won't fall.
• Sweetened Condensed Milk: Sweetened condensed milk is milk that has some of its water removed, and sugar added. Look for it in the baking aisle. Be sure not to use evaporated milk which has no added sugar.
• Cake: Freeze overnight and then cube so it doesn't get soggy or fall apart. You could also use homemade cake or cupcakes.  I'd suggest my funfetti cake or cupcakes.
• Sprinkles: Avoid nonpareils which can bleed color.

How To Make Birthday Cake Ice Cream

1. Cut Cake: Freeze and cut the cake.
2. Whip Cream: Whip until stiff peaks form.
3. Fold in the remaining ingredients.
4. Freeze: Freeze for  4-6 hours.

Storage

Store in the freezer for up to one month. Store tightly covered with plastic wrap pressed into the ice cream to avoid ice crystals. Towards the back of your freezer is best as this is where it's coldest.

Krystle's Tips

1. Whipping Cream: Use an ice-cold metal bowl and a cold whisk to whip your cream by hand. It will whip faster this way.
2. Mix Just Enough: You want to see stiff peaks that just hold their shape. Overwhipping will lead to grainy curdled cream and under whipped cream will be dense and icy.
3. Be Gentle: Fold don't stir in your cake and sprinkles by just barely mixing with a rubber spatula. You don't want to lose all the air you worked so hard to add to your cream.
4. Use a metal loaf pan if possible it will conduct cold faster than a glass plan.
5. Mom Serving Hack: For birthday parties freeze individual scoops of ice cream in a cupcake pan with paper liners for easy serving.

FAQs

More Unique Ice Cream Flavors To Try

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