Homemade Birthday Cake Ice Cream Recipe
Introduction
Celebrate any special occasion with this delightful Homemade Birthday Cake Ice Cream. Combining creamy vanilla flavors with festive sprinkles and chunks of frosted cupcakes, this ice cream is a fun and indulgent treat that everyone will love.
Ingredients
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Half and Half
- 1 cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1 tsp Pure Almond Extract
- 1/2 cup Rainbow Sprinkle Jimmies
- 2 Bakery Cupcakes with Vanilla Frosting
Instructions
- Step 1: In a large bowl, mix together the heavy cream, half and half, and sugar until the sugar is completely dissolved.
- Step 2: Add the vanilla extract and almond extract to the mixture and stir well.
- Step 3: Pour the mixture into a prepared ice cream maker.
- Step 4: Gently chop or crumble the cupcakes into small pieces and set them aside.
- Step 5: Turn on the ice cream maker and let it churn for about 20 to 25 minutes until the mixture begins to firm up and becomes semi-frozen.
- Step 6: Add the crumbled cupcakes and sprinkles to the ice cream maker and mix for an additional 2 minutes.
- Step 7: Turn off the ice cream maker and transfer the ice cream to a medium container.
- Step 8: Freeze the ice cream for at least 4 hours before scooping and serving.
Tips & Variations
- Use gluten-free cupcakes and sprinkles to make this recipe allergy-friendly.
- Try swapping almond extract for a splash of lemon or orange extract for a citrus twist.
- Add chopped nuts or mini chocolate chips for extra texture.
Storage
Store the birthday cake ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5 to 10 minutes before scooping to soften slightly and enjoy a creamier texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this ice cream without an ice cream maker?
Yes, you can use a no-churn method by whipping the cream and folding in the other ingredients, then freezing while stirring every 30 minutes until firm. However, texture may vary from the churned version.
Can I prepare this ice cream in advance for a party?
Absolutely! Make it a day ahead to allow ample freezing time, and keep it well-covered in the freezer until ready to serve.
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Homemade Birthday Cake Ice Cream Recipe
- Total Time: 4 hours 35 minutes (including freezing time)
- Yield: Approximately 1 quart (4 servings) 1x
Description
Delight in this Homemade Birthday Cake Ice Cream, a creamy and flavorful treat that combines rich vanilla and almond extracts with colorful sprinkles and chunks of moist vanilla cupcakes. Perfect for celebrations or any time you crave a nostalgic and fun ice cream flavor.
Ingredients
Ice Cream Base
- 1 1/2 Cups Heavy Cream
- 1 1/2 Cups Half and Half
- 1 Cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1 tsp Pure Almond Extract
Add-Ins
- 1/2 Cup Rainbow Sprinkle Jimmies
- 2 Bakery Cupcakes with Vanilla Frosting
Instructions
- Prepare the base: In a large bowl, combine the heavy cream, half and half, and granulated sugar. Stir the mixture until the sugar is fully dissolved, ensuring a smooth and sweet ice cream base.
- Add flavor extracts: Mix in the pure vanilla extract and pure almond extract to infuse the base with classic birthday cake flavors.
- Chill in ice cream maker: Pour the prepared mixture into your ice cream maker according to the manufacturer’s instructions.
- Prepare cupcakes: Gently chop or crumble the two bakery cupcakes with vanilla frosting into small pieces and set aside. These will add texture and bursts of flavor to the ice cream.
- Start churning: Turn on the ice cream maker and let it run for about 20 to 25 minutes, allowing the base to firm up and become semi-frozen.
- Add mix-ins: When the ice cream reaches a soft-serve consistency, add the crumbled cupcakes and rainbow sprinkle jimmies into the mixture.
- Continue mixing: Allow the ice cream maker to churn for an additional 2 minutes to evenly distribute the cupcake pieces and sprinkles.
- Transfer and freeze: Turn off the ice cream maker, pour the ice cream into a medium-sized container, and freeze for at least 4 hours to firm up before scooping and serving.
Notes
- Make sure the sugar is fully dissolved before freezing to prevent graininess.
- For best results, use a bakery-style cupcake with frosting for added texture and flavor.
- You can substitute sprinkles with your favorite mix-ins like chocolate chips or nuts if desired.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
- Store leftover ice cream in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (churning)
- Category: Dessert
- Method: Ice Cream Maker (Churning)
- Cuisine: American
Keywords: Birthday Cake Ice Cream, Homemade Ice Cream, Vanilla Ice Cream with Cupcakes, Celebration Dessert, Rainbow Sprinkles Ice Cream
