This Birthday Cake Ice Cream is made with a simple vanilla base, with chunks of yellow cake and colorful birthday sprinkles mixed in.
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If you’ve ever felt the joy of digging into a piece of birthday cake, imagine that same delight but in ice cream form. Birthday cake ice cream isn’t just an ice cream flavor; it’s a celebration packed into a scoop.
The creamy texture melds with the whimsical crunch of sprinkles and the familiar taste of yellow cake to create a symphony of happiness on your taste buds.
Why We Love It
The secret to this ice cream lies in its unique combination of ingredients that blend together perfectly. The homemade or store-bought yellow cake adds that authentic birthday cake flavor, while rainbow sprinkles add a playful touch.
Cake batter extract gives an extra layer of cakey goodness, all enveloped in a creamy base of whole milk and heavy cream.
Ingredients You Need
- Dry milk powder – There are many brands you can choose from. I prefer to buy it in a carton that can be easily resealed, because you won’t use it all.
- Xanthan gum – This is pretty easy to find at the grocery, though it can come in a pack that’s rather large. It’s also great for thickening gravies and soups!
- Light corn syrup – The corn syrup cuts down on the amount of granulated sugar you need. I don’t know the science behind the corn syrup, so I wouldn’t replace it with sugar (not knowing what the effect will be).
- Heavy cream – There is a debate out there about how much butterfat the best ice cream has. It can range anywhere from non-fat all the way up to 20%. Using heavy cream and whole milk results in the best texture and fat level.
- Whole milk – Always use whole milk – we’re not pretending this is a low-fat dessert.
- Sugar – Granulated sugar is fine in this recipe. If you’re going to replace it with a sugar substitute, I recommend using only allulose, because it doesn’t harden like erythritol and the others do. This makes a big difference.
- Yellow cake – You can use homemade or store-bought.
- Rainbow sprinkles – I like to use rainbow sprinkles for birthdays, but you can also use a single color that’s a favorite of the birthday girl/boy.
- Cake batter extract – You can buy this at the store or on Amazon. I used McCormick’s. It imparts a rich bakery flavor to the ice cream. I wouldn’t suggest leaving it out!
cream can prevent freezer burn. Make sure to enjoy it within a month for the best flavor and texture.
Tips for Making the Best Ice Cream
- Use quality ingredients for a rich flavor.
- Ensure your ice cream maker’s bowl is well chilled in the freezer before starting.
- Don’t rush the freezing process; patience will reward you with a perfect consistency.
- Feel free to customize with your favorite cake or add-ins, making it truly your own celebration in a scoop.
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Homemade Birthday Cake Ice Cream
Ingredients
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (15 g) dry milk powder
- 1/4 teaspoon (0.75 g) xanthan gum
- 2 tablespoons (30 ml) light corn syrup
- 1 1/3 cups (315 ml) whole milk
- 1 1/3 cups (315 ml) heavy cream
- 1 cup (237 g) crumbled yellow cake homemade or store-bought
- 3/4 cup (120 g) rainbow sprinkles
- 1 teaspoon (5 ml) cake batter extract
Instructions
- Mix together the sugar, milk powder, and xanthan gum in a bowl.
- Set the pot over medium heat and bring up just to a simmer, whisking occasionally. Remove from heat. Add the heavy cream and cake batter extract and whisk to combine.
- Pour the mixture into a large airtight container. Refrigerate the mixture overnight.
- Make sure your ice cream maker bowl is in the freezer!
- Pour the ice cream mixture into the ice cream maker and churn until the ice cream reaches soft serve stage.
- In the last two minutes, add the crumbled cake and rainbow sprinkles, reserving about 1 tablespoon of the rainbow sprinkles for garnish.
- Quickly scoop out the ice cream into a freezer container. Freeze until firm, at least 4 hours.
- When serving, sprinkle on more rainbow sprinkles.
Equipment Needed
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.