For that perpetual what-to-have-for dessert dilemma: Cake or Ice Cream? And also because sprinkles inevitably result in smiles.
So most recipes I’ve come across for birthday cake ice cream need something like 3 tbsp of cake mix, which is a problem for me, because (a) I never have cake mix – I’m a bit of a baking snob like that – and (b) What are you meant to do with 7/8ths of a box of cake mix?
I do, however, always seem to have bits of cake in the freezer (I’m not that snobbish). I hate waste, so I freeze the scraps from trimming or leveling cakes, or the extra that I bake just in case. This usually gets re-purposed as an element in some sort of layered dessert.
Besides being downright tasty, this birthday cake ice cream solves all these issues – no cake mix required, and it’s a great transformation for leftover cake. The cake crumbs add texture to an extremely creamy ice cream (made using the easy two-ingredient base), and the sprinkles – well, they add that pinch of childhood birthday nostalgia for the finishing touch.
No leftover cake? No problem, just use some good quality store-bought cake, or even muffins. Feel free to play around with flavours and add-ins. Think chocolate cake with nuts, ore red velvet with extra cream cheese. I haven’t tried this with iced cake, so I can’t vouch for the results, but who knows, it just might be a game-changer. This is an easy recipe, so you’ll have loads of time to experiment.
There was even a little kitten who enjoyed this…
No-Churn Birthday Cake Ice Cream
- 2 cups fresh cream/heavy cream
- 1 tin of condensed milk
- A generous chunk of leftover, un-iced vanilla cake
- A handful of sprinkles
- Beat the cream till stiff peaks form, then beat in the condensed milk.
- Break up the cake into crumbs, leaving some bigger pieces, and fold it into the cream mixture. Add in the sprinkles.
- Freeze till firm.