This ice cream tastes like a birthday party. It has youth written all over it. I might be too old to eat this ice cream, but I don’t care. In August, I’m making it for my birthday.
I might make it sooner and pretend it’s my birthday.
This birthday cake ice cream tastes like cake batter; frozen, creamy, insanely delicious cake batter. It demands sparklers and sprinkles and laughter. Make it for your 6-year-old daughter’s birthday and serve it with pink frosted cupcakes.
The recipe is a bit strange, as far as ice cream recipes go. I adapted it from a pineapple ice cream I made out of Jeni Britton Bauer’s Jeni’s Splendid Ice Creams at Home. Her ice cream method involves using some unusual (in ice cream) ingredients like corn starch and cream cheese, but it makes the creamiest ice cream EVER. Trust me.
- ⅓ cup sugar
- 2 cups whole milk
- 1½ tablespoons cornstarch
- 3 tablespoons cream cheese
- A pinch of fine sea salt
- 1¼ cups heavy cream
- 1½ cups white cake mix
- Optional: sprinkles
- In a small bowl mix two tablespoons of the milk with the cornstarch and set aside.
- Measure the cream cheese into a large bowl.
- In a large saucepan over medium-high heat add the remaining milk, cream, sugar and sea salt. Bring it to a boil and let it boil for 4 minutes.
- Remove the pot from the heat and add the cornstarch mixture. Bring it back to boil for 1 minute.
- Remove the pot from the heat and gradually whisk the liquid into the cream cheese. Whisk in the white cake mix.
- Cover and set aside on your counter for 1 hour to let the flavours infuse.
- Refrigerate until completely cold, at least 4 hours or overnight.
- Process the ice cream according to your ice cream maker manufacturer's instructions.
- Top with sprinkles and enjoy!
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