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Birthday Cake Ice Cream
Dolce Flav
Rated 5.0 stars by 1 users
Category
Birthday Cake Batter Extract Water Soluble
Author:
Dolce Flav
Servings
8
Prep Time
10 minutes
Cook Time
10 minutes
This creamy Birthday Cake Ice Cream delivers the nostalgic flavor of classic birthday cake thanks to rich vanilla ice cream base combined with premium Birthday Cake Flavoring. The custard mixture is heated until thick, chilled until cold, and churned until smooth and creamy before being folded with rainbow sprinkles and optional cake chunks for that true bakery-style experience. The result is a soft, scoopable, funfetti-style ice cream that tastes just like birthday cake batter.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
-
1–1.5 tsp Birthday Cake Flavoring / Extract
- 2 tsp vanilla extract
- Pinch of salt
- 1/3 cup rainbow sprinkles (jimmies style; no nonpareils)
- Optional: 1 cup chopped vanilla cake pieces or cake crumbs
Directions
- Heat the Milk and Cream In a saucepan, combine heavy cream, whole milk, and half of the sugar.
- Warm over medium heat until steaming, but do not let it boil.
Whisk the Egg Yolks In a bowl, whisk egg yolks with the remaining sugar until pale and thick.
Temper the Yolks Slowly pour a small amount of the hot cream into the yolks while whisking continuously.
- Gradually add the rest of the cream mixture to the yolk bowl.
Cook the Custard Base Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F).
Add Flavoring Remove from heat and stir in Birthday Cake Flavoring, vanilla extract, and salt.
Chill the Ice Cream Base Pour the custard into a container, cover, and refrigerate for 2–3 hours or until completely cold.
Churn the Ice Cream Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions (usually 15–20 minutes).
- Add Sprinkles and Cake Pieces In the last minute of churning, add the rainbow sprinkles and optional cake chunks so they mix evenly.
Freeze to Firm Up Transfer the soft ice cream to a freezer-safe container and freeze for 2 hours to fully set before scooping.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I make this without an ice cream maker?
Yes—freeze the base and stir every 30 minutes for 3 hours, then mix in sprinkles once thick.
2. How strong should the Birthday Cake Flavoring be?
Use 1 tsp for mild flavor or 1.5 tsp for a bold bakery-style taste.
3. Why did my sprinkles melt or bleed?
Use “jimmies” style sprinkles; avoid nonpareils, which bleed in ice cream.
4. Can I add actual cake pieces?
Yes—fold in cake cubes during the last minute of churning for funfetti-style texture.
5. Can I make it egg-free?
Replace the custard base with 3 cups of heavy cream + 1 cup milk + 1 cup sugar (no cooking needed).
6. How long does homemade ice cream last?
Store in an airtight container for up to 2 weeks.
7. Can I color the ice cream?
Yes—add a drop or two of gel food coloring after cooking the custard.
8. Why is my ice cream icy?
Make sure the base is fully chilled before churning and keep fat ratios high.
9. Can I use low-fat milk?
It may become icy—whole milk and cream work best.
10. What mix-ins go well with birthday cake ice cream?
White chocolate chips, buttercream chunks, or cereal sprinkles all work beautifully.