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 2 tablespoons of the milk with the cornstarch, set aside.
- Measure the cream cheese into a large bowl.
- In a large saucepan (mixture will boil up) over medium high heat add remaining milk, cream, sugar and sea salt. Bring to a boil and boil for 4 minutes.
- Remove from heat and add cornstarch mixture. Bring back to boil for 1 minute.
- Remove from heat and gradually whisk into cream cheese. Whisk in white cake mix.
- Cover and set aside on your counter for 1 hour to let flavours infuse.
- Refrigerate until completely cold, at least 4 hours or overnight.
- Process according to manufacturers instructions.
- Top with sprinkles and enjoy!