Birthday Cake Ice Cream Recipe
Birthday cake ice cream is a fun and festive dessert that combines the flavors of creamy ice cream with the nostalgic taste of birthday cake. Made with heavy cream, milk, sugar, and a touch of birthday cake mix, this treat is swirled with colorful rainbow sprinkles for added fun. It can be churned in an ice cream maker or made using a no-churn method for an easy, customizable celebration dessert. Perfect for birthdays or any occasion, this ice cream is sure to bring joy to both kids and adults alike!
Equipment
- Mixing Bowls:
- Whisk or Hand Mixer
- Ice Cream Maker (Optional)
- Freezer-Safe Container:
- Spatula:
- Measuring Cups and Spoons:
- Plastic Wrap or Parchment Paper
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Granulated Sugar
- 2 tsps Vanilla Extract
- ½ cup Birthday Cake Mix
- ¼ cup Rainbow Sprinkles (optional, or more for decoration)
- Pinch of Salt
Optional Add-Ins:
- Cake Chunks – Small pieces of sponge cake (optional)
- Whipped Cream – For topping (optional)
- Additional Sprinkles – For garnish (optional)
Instructions
- Prepare the Ice Cream BaseIn a large mixing bowl, combine 2 cups of heavy cream, 1 cup of whole milk, and ¾ cup of granulated sugar. Whisk until the sugar is dissolved. Add 2 teaspoons of vanilla extract and a pinch of salt, then whisk to incorporate.
- Add the Cake MixSift ½ cup of birthday cake mix into the cream mixture. Whisk gently until the cake mix is fully dissolved, ensuring there are no lumps.
- Incorporate the SprinklesFold in ¼ cup of rainbow sprinkles gently using a spatula. Be careful not to overmix, as the sprinkles may bleed into the mixture.
- Churn the Ice CreamPour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually for about 20-30 minutes, until it reaches a soft-serve consistency.
- Freeze and ServeTransfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula, then cover tightly and freeze for at least 4 hours or overnight until firm. Serve with extra sprinkles, whipped cream, or cake chunks as desired.
Notes
-
Choose Heat-Treated Cake Mix:
- If you're using a traditional cake mix, make sure it’s heat-treated to eliminate any raw flour risks. Some brands offer “safe-to-eat raw” mixes that are perfect for no-bake recipes. If not, consider lightly baking the cake mix at a low temperature (around 300°F for 5-10 minutes) to ensure safety.
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Chill the Ice Cream Base:
- For the best texture, refrigerate the prepared ice cream base for 1-2 hours before churning. A colder mixture churns more efficiently, resulting in creamier ice cream.
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Don’t Overmix the Sprinkles:
- When adding sprinkles, fold them in gently. Overmixing may cause them to dissolve and bleed into the ice cream, affecting the color and texture.
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Churning Time:
- If you're using an ice cream maker, follow the manufacturer's instructions carefully. Churn until the mixture has a soft-serve consistency. Over-churning can lead to a dense texture, while under-churning results in a softer ice cream.
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Freezing Time:
- Allow the ice cream to freeze for at least 4 hours or overnight to achieve a firm, scoopable consistency. The freezing time may vary based on the freezer, so check the texture before serving.
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Customize Your Ice Cream:
- Feel free to add mix-ins like cake chunks, cookie dough pieces, or chocolate chips during the last few minutes of churning to personalize your ice cream.
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Storage:
- Store any leftover ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. It’s best consumed within 1-2 weeks for the freshest taste.
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No-Ice Cream-Maker Method:
- If you don’t have an ice cream maker, you can use the no-churn method, which involves folding whipped cream into the cake-mix mixture and freezing it. This method yields a slightly different texture but still delicious!
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Serving Tip:
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving. This ensures the ice cream is the perfect consistency.