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
Prepare the Custard Base
In a heavy saucepan, heat the milk with half the sugar over medium heat until steaming, not boiling. In a separate bowl, whisk egg yolks with the remaining sugar until pale and slightly thick, about 3–4 minutes.
Temper and Cook
Slowly whisk about half of the warm milk into the egg mixture, then pour everything back into the saucepan. Cook over low heat, stirring constantly, until the custard coats the back of a spoon, about 8–10 minutes, or 170°F.
Flavor and Chill
Remove from heat and stir in vanilla, almond extract, and salt. Strain through a fine-mesh sieve into a clean bowl, then whisk in the heavy cream. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours or overnight.
Churn and Finish
Churn the chilled base in your ice cream maker according to instructions. During the last 5 minutes, add cake crumbs and most of the sprinkles, saving some for topping. Transfer to an airtight container and freeze at least 2 hours before serving.
- Prep Time: 20m
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 285 calories
- Sugar: 25g
- Sodium: 65mg
- Fat: 18g
- Carbohydrates: 28g
- Protein: 5g