Description
Birthday cake ice cream is the ultimate celebration dessert-creamy vanilla custard, tender cake pieces, and colorful sprinkles all in one frozen scoop. It captures that magical moment when cake and ice cream meet on your spoon, turning pure nostalgia into a homemade treat that’s perfect for birthdays, summer days, or anytime you’re craving something fun and festive.
Ingredients
Base Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
6 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Birthday Cake Mix-ins
1 cup vanilla cake crumbs (from store-bought or homemade cake)
1/2 cup rainbow sprinkles
2 tablespoons additional sprinkles for topping
Instructions
In a heavy saucepan, heat milk with half the sugar over medium heat until steaming (not boiling).
In a bowl, whisk egg yolks with remaining sugar until pale and slightly thick.
Slowly pour half of the warm milk into the yolks while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it coats the back of a spoon (about 170°F / 77°C).
Remove from heat and stir in vanilla, almond extract, and salt. Strain through a fine sieve, then whisk in heavy cream.
Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours or overnight.
Churn the chilled base according to your ice cream maker’s instructions. During the final 5 minutes, add cake crumbs and most of the sprinkles.
Transfer to an airtight container, top with remaining sprinkles, and freeze for at least 2 hours before serving.
Notes
Almond extract is key: It subtly mimics classic birthday cake flavor without overpowering the vanilla.
Cake size matters: Cake crumbs should be pea-sized—too small and they disappear, too big and they freeze solid.
Add sprinkles last: This prevents color bleeding throughout the ice cream.
Chill everything: A cold base and frozen ice cream bowl give the creamiest texture.
Variations & Swaps
Dairy-Free: Use coconut cream and almond milk
Egg-Free: Skip custard and use a no-cook cream base
Lighter Version: Replace heavy cream with half-and-half
Gluten-Free: Use gluten-free vanilla cake
Serving Ideas
Scoop into waffle cones dipped in chocolate and sprinkles
Turn into ice cream sandwiches with sugar cookies
Blend into a birthday cake milkshake
Layer into an ice cream cake for celebrations
- Prep Time: 20 minutes
Nutrition
- Calories: 285
- Sugar: 25g
- Sodium: 65mg
- Fat: 18g
- Carbohydrates: 28g
- Protein: 5g