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Birthday Cake Ice Cream

The ultimate indulgence, this Birthday Cake Ice Cream is for all the sprinkle lovers out there! It’s utterly creamy and loaded with sprinkles, buttercream swirls, and sweet vanilla confetti flavor.

  • Yield: 2 quarts ice cream 1x

Ingredients

Units Scale
  • 3 cups half n half
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 3 tbsp clear vanilla extract
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp kosher salt
  • 4 egg yolks
  • 2/3 cups rainbow sprinkles
  • 1/2 cup vanilla buttercream, at room temp

Instructions

  1. Place the bowl of your ice cream machine in the freezer and allow to completely freeze for at least 24 hours.
  2. In a large sauce pan, mix together half n half, heavy cream, clear vanilla, vanilla bean paste, salt, and granulated sugar. Heat, stirring frequently, on medium heat until warmed. In a small mixing bowl, add egg yolks and whisk to combine. Spoon 1/2 cup warmed mixture into your egg yolks and whisk thoroughly to combine. Dump egg yolk/custard mixture into the large pot of dairy etc. Mix together and continue to heat on medium/low until the mixture thickens slightly and just begins to coat the back of a spatula/spoon.
  3. Remove custard from heat and pour through a fine mesh sieve into a heat proof container (bonus points if it has a pouring edge). Cover and refrigerate at least overnight and up to 3 days.
  4. Pour your chilled custard mixture into your ice cream maker and churn for 25 minutes. 5 minutes before it is finished churning, add in your sprinkles. As soon as churning is done, promptly spoon ice cream into the container you will use to freeze. Add layers of spoonfuls of vanilla buttercream throughout. Once all the ice cream and buttercream are in your container, swirl with a knife or spatula to distribute buttercream. Smooth the top of the ice cream and quickly transfer to the freezer.
  5. Freeze at least overnight. Enjoy the next day. Ice cream will be fresh in the freezer for about a week.

Notes

  • Ice cream can be stored in a 2-quart airtight glass or plastic container.
  • Work quickly when transferring your ice cream to the freezing container to minimize meltage. This is very important!
  • You can omit heavy cream and use half n half only, or sub some whole milk. Note that if you use less fatty dairy this ice cream will be less rich and creamy.
  • Author: Caroline Crockett