Eat More Cake (Ice Cream): A Birthday Cake Ice Cream Recipe

Today’s post is a day late and a dollar waffle cone short, but better late than never right?

So here we are… The day after National Ice Cream Day with a new ice cream recipe that I’d be cool with eating any day of the year. I mean, it involves cake, so that’s kind of a given. Birthday cake to be specific. Yum!

Click through for the recipe for this homemade birthday cake ice cream.

Ingredients

• 2 tablespoons of warm water
• 2 +1/2 tablespoons of cornstarch
• 2 cups of whole milk
• 1 cup of heavy cream
• 3/4 cup granulated sugar
• 1/2 teaspoon of salt
• 1 tablespoon of vanilla
• 1 + 1/2 tablespoon of your favorite rainbow sprinkles
• 1/4 cup of four or five different colored cake crumbs (different colors are optional, obvs, but more fun)

Instructions

Combine 2 tablespoons of warm water with the corn starch and stir until the cornstarch has dissolved in a bowl. Set aside.

Combine the milk, heavy cream, granulated sugar, salt, and vanilla in the sauce pan. Set aside.

In a bowl, prepare an ice bath for the sauce pan. This will be used to chill the ice cream base afterwards.

Move the sauce pan with the milk mixture to the stove and bring to a simmer on medium heat. Once the mixture is at a steady simmer, heat for 6 minutes, stirring with a whisk. Reduce heat to low and, while stirring, add corn starch mixture.

Increase back to medium heat and cook for another 2 minutes, stirring constantly.

Remove from heat and submerge the sauce pan into the ice bath. Keep stirring! This will help cool the ice cream base quickly and evenly.

Once the mixture has cooled down place it in an airtight container and let refrigerate for an hour.

Then add the mixture to the ice cream maker and turn it on. Make sure you follow the direction of your ice-cream maker.

While the ice cream is churning add in the five different colored cake crumbs.

It took about 20 minutes for my ice-cream to churn and set up.

Scoop the ice cream into freezer-safe pans, and cover with airtight lids, and freeze overnight. Done!

Recipe Anissa Saxton
Photography Amelia Tatnall
Styling Brittni Mehlhoff

P.S. Big thanks to my pal Brittany from The House That Lars Built for naming me one of nine Instagrammers to follow for National Ice Cream Day. Check out her post to follow all nine!