Birthday Cake Ice Cream Recipe
Recipe video above. Fun and sweet, this birthday cake ice cream is an honest-to-goodness dream boat in a cone. It tastes like a frozen, creamy, insanely delicious cake batter.
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 it 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, whisk in the white cake mix, then refrigerate until completely it's cold, at least 4 hours.1 ½ cups white cake mix
- Process the ice cream according to your ice cream maker manufacturer's instructions.
- Transfer the ice cream to a freezer-proof container then freeze until it's firm, about 4 hours. (You can eat it right away, but it will be very soft.) Top with sprinkles and enjoy!Optional: sprinkles
Notes
Recipe inspiration: The recipe was adapted from a pineapple ice cream from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home. Her ice cream method involves using some unusual (in ice cream) ingredients like cornstarch and cream cheese, but it makes the creamiest ice cream ever.
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