HOW TO MAKE BIRTHDAY CAKE ICE CREAM RECIPES
BIRTHDAY CAKE ICE CREAM RECIPE | SOUTHERN LIVING
Why choose between birthday cake and ice cream when you can have both in one? This super-creamy, no-churn ice cream is oh-so-easy to make at home. Making homemade ice cream may seem like a daunting task, but this no-churn recipe simplifies the process: No fancy equipment required. That’s right, all you need to pull off this homemade ice cream is a baking sheet, an electric mixer, and a loaf pan. Plus, it only requires 15 minutes of active time before you pop it in the freezer (and if you’re not celebrating right away, it can be frozen for up to 3 months). Get the kids involved for a fun afternoon activity.This recipe can be split into two components: The cake crumbles and the ice cream base. The cake crumbles bear resemblance to strudel, bringing authentic cake flavor and a dynamic texture to this sweet treat. Condensed milk and whipped cream form a light, airy base for this birthday cake ice cream, but of course, it’s the rainbow sprinkles that really bring the party. Our Test Kitchen professionals advise stirring the cake crumbles into the ice cream when it’s only partially frozen—this will ensure the crumbles are evenly distributed and don’t all sink to the bottom.
Provided by Southern Living
Total Time 5 hours 45 minutes
Yield Serves 8 (serving size: about 1/2 cup)
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Stir together flour, sugar, baking powder, salt, and 1 tablespoon of the sprinkles in a medium bowl until combined. Stir in melted butter and 1 1/2 teaspoons of the vanilla. Squeeze mixture together using your fingertips until big and small clumps form (batter will not be smooth). Spread clumped batter in an even layer on a rimmed baking sheet. Bake in preheated oven until firm, about 10 minutes. Let cool completely, about 20 minutes. Set aside.
- Stir together condensed milk, salt, and remaining 2 teaspoons vanilla in a large bowl; set aside. Beat whipping cream in a separate large bowl with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes. Fold whipped cream and remaining 1/3 cup sprinkles into condensed milk mixture. Spoon mixture into a 9- x 5-inch loaf pan. Cover with plastic wrap; freeze until cold, about 2 hours.
- Stir cake crumbles into cold whipped cream mixture. Cover with plastic wrap; freeze until very firm, about 3 hours. To serve, scoop ice cream into bowls, and garnish with additional sprinkles.
ICE CREAM CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
For my kids' birthdays, I like to top this ice cream birthday cake with jimmies. —Becky Herges, Fargo, North Dakota
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.
Nutrition Facts : Calories 374 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 315mg sodium, CarbohydrateContent 45g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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