This birthday cake ice cream is as sweet, delicious and girly as you would expect it to be. You can decorate the cones in sprinkles for a little extra fun!

Ice Cream Sundays: Birthday Cake Ice Cream

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. 

Ice Cream Sundays: Birthday Cake Ice Cream

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.

Ice Cream Sundays: Birthday Cake Ice Cream

Birthday Cake Ice Cream

Yield: 4 cups
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
This birthday cake ice cream is as sweet, delicious and girly as you would expect it to be. You can decorate the cones in sprinkles for a little extra fun!

If you love this recipe as much as we do, let us know with a 5-star rating!

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Ingredients

  • 2 cups whole milk
  • 1 ½ tablespoons cornstarch
  • 1 ¼ cups heavy cream
  • ⅓ cup sugar
  • A pinch sea salt
  • 3 tablespoons cream cheese
  • 1 ½ cups white cake mix
  • Optional: sprinkles

Instructions 

  • In a small bowl mix two tablespoons of the milk with the cornstarch and set aside.
    2 cups whole milk, 1 ½ tablespoons cornstarch
  • In a large saucepan over medium-high heat add the remaining milk, cream, sugar, and sea salt. Bring it to a boil then add the cream cheese. Stir it until the cream cheese has fully melted, about 4 minutes. Add the cornstarch mixture to the pot and let it boil for 1 minute.
    1 ¼ cups heavy cream, ⅓ cup sugar, A pinch sea salt, 3 tablespoons cream cheese
  • Remove the pot from the heat and whisk in the white cake mix then refrigerate until completely cold, at least 4 hours or overnight.
    1 ½ cups white cake mix
  • Process the ice cream according to your ice cream maker manufacturer's instructions. Top with sprinkles and enjoy!
    Optional: sprinkles
Serving: 1serving = ½ cup, Calories: 387kcal, Carbohydrates: 50g, Protein: 5g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 365mg, Potassium: 144mg, Fiber: 1g, Sugar: 30g, Vitamin A: 719IU, Vitamin C: 1mg, Calcium: 196mg, Iron: 1mg
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