In the past few days we’ve been able to celebrate two birthdays–my son’s seventh birthday was on Sunday and my daughter’s fifth birthday was on Monday. Having two birthdays back to back can be a little stressful, but it’s also a lot of fun.
One thing I’ve always said is that they have to have two separate birthday cakes. I want each of them to know that they each have their own special day, so although they’ve shared birthday parties in the past (with a cowboy/cowgirl party and a camping party) I’ve made sure that on their actual birthday they each have their own cake.
This year I’ve bought all of the birthday cakes for the kids so far (we have one more kidlet celebration in August) and it has been wonderful. Don’t get me wrong, I love to bake, but it can definitely add some extra work to a time that’s already stressful. Plus, the kids have loved going to the store to pick out their own character cakes and they talk for weeks beforehand about which one they’re going to get.
Then, of course, they change their minds the day of.
So even though I didn’t personally bake cakes for my kiddos this year, I did drive my hooligans to the store to pick them out and that counts for something, right?? I also got a little creative in the kitchen and made a homemade ice cream flavor that I’ve always wanted to give a try–birthday cake ice cream.
I love cake flavored ice cream but Mike generally isn’t a big fan so I rarely buy it. Plus, sometimes I buy cake ice cream expecting it to be full of cake bits and swirls of frosting and nada, it’s simply cake flavored. Not as good, in my opinion.
So for this ice cream I knew it needed lots of yummy frosting, nice big pieces of cake, and sprinkles (of course). The key to having a good consistency where you can pick out each individual ingredient and not have it fully incorporated is to make sure your ingredients are cold. The end result is exactly what I was hoping for when I began to create this recipe and I hope you love it too!
- 1 cup milk, well chilled
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
- 4 cups white cake, cut into small chunks This amount is approximate. If making from a box mix you will want about half of a 9x13" cake or 1 layer of an 8 inch round.
- 1/2-1 cup frosting Add in desired amount, about half of a store-bought container is a good amount.
- 1/3 cup rainbow sprinkles
Bake your box mix according to directions and allow to cool, then cut half of the cake into small chunks and freeze.
In a small bowl whisk together milk and sugar until the sugar is dissolved completely. Then stir in the heavy cream and vanilla.
Turn your ice cream maker on and pour the mixture into the bowl. As your ice cream mixture starts to thicken you can begin to add your extra ingredients. First add your sprinkles, ensuring that they are well incorporated. Then add your cake chunks. You might have to finish adding these in by hand once it's done mixing depending on the capacity of your ice cream maker.
Layer your ice cream in with your frosting in a freezer container. Then allow ice cream to harden in your freezer for a minimum of two more hours to proper ice cream consistency.