Homemade Birthday Cake Ice Cream Food
ICE CREAM BIRTHDAY CAKE
When we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Now that I'm a parent, I go with jimmies. -Becky Herges, Fargo, North Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.
Nutrition Facts : Calories 374 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
CAKE BATTER ICE CREAM
I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one.
Provided by Ekho
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 21.1 g, Cholesterol 180.2 mg, Fat 31.6 g, Protein 3.8 g, SaturatedFat 19.3 g, Sodium 49.5 mg, Sugar 18.8 g
ICE CREAM BIRTHDAY CAKE
Provided by Kelsey Nixon
Categories dessert
Time 5h45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
- Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.
BIRTHDAY CAKE ICE CREAM
My brother Loves vanilla cake flavored ice cream, so this was an experiment to see if we could recreate it. It turned out pretty good if I do say so myself, and my brother and husband ate it all pretty quickly. Time does not include freeze time or chill time.
Provided by Alia55
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine milk, sugar, flour and salt.
- Cook, stirring, on medium heat until slightly thickened (approximately 15 min).
- Stir a few tablespoons of the hot milk mixture into the beaten eggs.
- Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 minutes; remove from heat.
- Chill thoroughly.
- Add cake mix vanilla and light cream to the milk mixture. Mix well.
- Churn-freeze and add sprinkles to the churning ice cream.
Nutrition Facts : Calories 444.8, Fat 27.1, SaturatedFat 16.3, Cholesterol 158.2, Sodium 198.3, Carbohydrate 43.8, Fiber 0.1, Sugar 33.8, Protein 7.7
EASY ICE CREAM CAKE RECIPE
Just 5 ingredients will give you a delicious and easy birthday cake that tastes even better than the Dairy Queen version!
Provided by Angela Allison
Categories Dessert
Time 2h55m
Number Of Ingredients 7
Steps:
- Grease a 9 inch springform pan with cooking spray. Line the inside of the springform with parchment paper so that it extends 2-3 inches above the hight of the pan. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 10 minutes.
- Remove lid from the fudge sauce and microwave until it is pourable. Pour one jar of fudge sauce over the chocolate ice cream. Sprinkle on the Oreos and then pour the other jar of fudge sauce over the Oreos. Freeze for at least 30 minutes.
- Spread the vanilla ice cream over the fudge layer and freeze for at least 2 hours. Remove from freezer and let sit at room temperature for 5 minutes before removing the springform. Put back in freezer.
- Prepare the whipped cream: beat the whipped cream and sugar in a chilled bowl until stiff peaks form. Spread a thin layer on the cake and refreeze for 15 minutes. Apply a second thicker layer over the cake. If decorating, apply the sprinkles and other decorations now and freeze to harden.
- Remove from freezer about 10 minutes before serving. Enjoy!
Nutrition Facts : Calories 498 kcal, ServingSize 1 serving
ULTIMATE BIRTHDAY CAKE ICE CREAM
I re-created this recipe after trying one here on RecipeZaar that didn't taste quite right. And the results were a huge hit! I experimented my version at an icecream social. I guess it was a "trial" run. Anyway, it was almost as much fun as watching the older folks facial expression as it was to watch the little kids, just go crazy for this icecream. Hope you like my take on this one. This recipe can also be modified to not include the eggs.
Provided by Chef Angie S.
Categories Frozen Desserts
Time 45m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- If using eggs, you must cook in a double boiler first. Simply add the milk, cream, egg yolks, and sugar and cook till temperature reaches 160 degrees. Remove from heat and place in ice bath to cool. When cooled, add vanilla and whisk in cake mix. Mix well.
- No egg version: In large bowl, whisk all ingredients ( minus eggs, frosting and candy sprinkles) together till well mixed.
- *Side Note: Mix can be made ahead of time and kept in refridgerator till ready to use. Place in a 1 gallon container. Shake it up prior to freezing.
- Pour into Ice Cream Maker:.
- Freeze according to manufactures directions. Approx 20 mins, check ice cream. When it begins to thicken, pour in candy sprinkles, and drop by tablespoon fulls, the frosting. Continue to freeze till unit stops. Immediately pour into freezer safe container and let "cure" in freezer, cover and wrap with plastic wrap. Let freeze at least 4 hrs or overnight prior to serving.
- To Serve: Scoop into waffle cones or bowl. Top with chocolate syrup and whipped topping. And of course more candy sprinkles!
Nutrition Facts : Calories 6603.6, Fat 470.9, SaturatedFat 274.3, Cholesterol 1577.1, Sodium 1326, Carbohydrate 548.7, Sugar 510.7, Protein 56.6
HOMEMADE BIRTHDAY CAKE ICE CREAM
Homemade Birthday Cake Ice Cream is a super creamy celebratory frozen treat and it doesn't need to be anyones birthday to enjoy! Full of sprinkles and bits of vanilla cake.
Provided by Amy Williams mynameissnickerdoodle.com
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- In a large bowl mix together whipping cream, half and half and sugar.
- Stir until sugar is dissolved.
- Add in vanilla extract and almond extract.
- Pour into prepared ice cream maker.
- Gently chop or crumble up both cupcakes and set aside.
- Turn on and let it run for about 20-25 minutes.
- Once it has started to firm up and get semi frozen, toss in crumbled up cupcake and sprinkles.
- Mix for another 2 minutes.
- Turn off ice cream maker and pour ice cream into a medium container.
- Freeze for 4 hours before scooping and serving.
Nutrition Facts : ServingSize 1 serving, Calories 391 kcal, Carbohydrate 49 g, Protein 2.4 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 63 mg, Sodium 36 mg, Sugar 41 g
BIRTHDAY CAKE ICE CREAM
Celebrate anytime with Birthday Cake Ice Cream! Rich butter-flavored ice cream is packed with real cake, rainbow sprinkles, and a blue frosting ribbon. YUM!
Provided by Leslie for Kleinworth & Co.
Time 35m
Number Of Ingredients 12
Steps:
- In a 2 quart pot, combine heavy cream, milk, sugar & salt over medium heat until sugar completely dissolves, about 5 minutes. Remove pot from heat.
- While mixture is heating, separate egg yolks into a bowl.
- Slowly add about a third of the hot cream mixture into egg yolks, whisking constantly.
- Add the egg mixture back into the remaining cream.
- Heat the custard mixture on medium-low until the mixture has thickened enough to coat the back of a spoon, about 170°F.
- Stir in butter flavoring and extracts.
- Pour ice cream base into a shallow container and let cool slightly before covering the top with plastic wrap. This will help reduce any film from developing while it cools.
- Chill in a refrigerator for 4 hours or up to overnight, making sure the mixture reaches 40°F before churning.
- While the ice cream base cools, spread the cubed cake pieces on a sheet pan and freeze until firm.
- When the ice cream base reaches 40°F transfer the mixture to an ice cream maker and churn for 10 to 15 minutes.
- While the ice cream churns, mix the food coloring into the frosting with a whisk or a fork. This will soften up the frosting, making it easier to fold into the ice cream later.
- After about 10 minutes, add the frozen yellow cake pieces & sprinkles to the ice cream mixture. Continue churning for 2 to 5 minutes.
- Transfer the ice cream to a freezer-safe dish and place dollops of frosting on top.
- Gently fold the frosting into the ice cream, making sure it doesn't get fully incorporated.
- Cover the top of the ice cream with the reserved rainbow sprinkles & freeze for 4 to 6 hours before serving.
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- With a mixer, beat heavy whipping cream until thick. Pour in sweetened condensed milk, vanilla and birthday cake flavored oil and fold in until smooth.
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- Line two 6-inch round cake pans with one piece of plastic wrap, leaving 1-2 inches overhanging so the frozen layer is easy to pull out of the pan.
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5/5 (3)Total Time 10 minsCategory DessertCalories 266 per serving
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5/5 (195)Calories 6802 per servingTotal Time 43 mins
- Prepare the devil's food cake mix into two 8-inch round cake pans, let cool completely. Wrap with plastic wrap and place each layer in a large zip-close bag and place in the freezer. You'll save one for later and use one for this recipe.
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Servings 16Total Time 5 hrsCategory Chocolate
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- In a medium saucepan, combine 1 cup of cream, milk, confetti mix, and sugar over medium heat. Heat until hot, but do not let boil (and all the sugar has dissolved.). Whisk the egg yolks in a separate large mixing bowl. Carefully and slowly pour the hot cream into the egg yolks, whisking constantly so the eggs do not scramble. Add remaining cream and continue whisking until all the cream is blended. Transfer the mixture back into the pan and stir in the vanilla extract. Bring up to a hot temperature again, stirring occasionally. Turn off heat, and allow to cool to room temperature, stirring occasionally to keep film from building up. Cool in refrigerator overnight.
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- Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
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