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Why I Love This Birthday Cake Ice Cream Recipe
I love cake, and what birthday would be complete without cake AND ice cream?! So, I had to put them together. I broke the flavors down and realized that good cake should taste like butter, vanilla, and, of course, frosting. This includes all those flavors (plus sprinkles!) to really make you want to sing Happy Birthday. Thankfully, you don’t need to have a birthday to have this treat!
Follow These Tips
Serving & Storage
To serve – Serve well chilled but scoopable, loaded with sprinkles in every scoop. It is perfect in cones or piled into bowls with extra sprinkles on top.
To store – Store tightly covered for up to 2 months in the freezer.
More Ice Cream Recipes to Try
- Nutella Ice Cream
- Peanut Butter & Jelly Ice Cream
- Lemon Buttermilk Ice Cream
- Simple Vanilla Ice Cream
- Coffee Ice Cream
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Birthday Cake Ice Cream
Ingredients
For the ice cream
- 2 cups + 2 tbsp whole milk
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- ½ tsp kosher salt
- 1 ½ tbsp cornstarch
- 2 tsp vanilla extract
- 2 tbsp butter flavoring
For the frosting
- 8 tbsp (1 stick) unsalted butter room temperature
- 2 tbsp light corn syrup
- ½ tsp vanilla extract
- 1 ½ cups sifted powdered sugar
- 2-3 drops food coloring (optional)
- 1 tbsp sprinkles
Instructions
For the ice cream
- In a 5-quart heavy-bottomed kettle, whisk together 2 cups milk, heavy cream, sugar, corn syrup, and salt. Bring to a boil over medium-high heat.2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, ¾ cup granulated sugar, 2 tbsp light corn syrup, ½ tsp kosher salt
- While the milk mixture is heating, in a separate bowl, whisk together the remaining 2 tablespoons milk and cornstarch to create a cornstarch slurry.1 ½ tbsp cornstarch, 2 cups + 2 tbsp whole milk
- Allow the milk mixture to boil for 2 minutes. Remove from the heat and slowly whisk in the cornstarch slurry. Return to the heat until slightly thickened, about 30 seconds, stirring constantly. Once thickened, remove from heat and stir in the vanilla extract and butter flavoring.2 tsp vanilla extract, 2 tbsp butter flavoring
- Let cool to room temperature. Place in an airtight container and chill for at least 8 hours. Once chilled, freeze in an ice cream maker according to the manufacturer's instructions. Mine takes about 25 minutes.
- While freezing, prepare the frosting (instructions below).
- When the ice cream is frozen, layer the ice cream and frosting in an airtight container. The frosting may harden slightly with the use of butter, but once scooped, it will look beautiful! You can also slightly swirl the frosting by using a table knife to mix.
- Freeze for an additional 4-6 hours before enjoying.
For the frosting
- Whip together butter, corn syrup (this will help the frosting stay soft), vanilla extract, and powdered sugar until smooth and fluffy. Add food coloring to the desired color and fold in sprinkles.8 tbsp (1 stick) unsalted butter, 2 tbsp light corn syrup, ½ tsp vanilla extract, 1 ½ cups sifted powdered sugar, 2-3 drops food coloring (optional), 1 tbsp sprinkles
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
