Birthday Cake Ice Cream

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After discovering a really simple ice cream base that only requires 2 ingredients and NO cooking, I decided to play with it a little. My hubby’s favorite ice cream ever is Birthday Cake ice cream. Our local store brand has the best, it has real chunks of cake in it, along with sprinkles and frosting, YUM! It was fairly easy to duplicate.

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For this recipe, I list a couple pre-made items. This is the cake recipe I use (it is SO good), and here is the icing recipe I use. If you’re looking to make it easier, you can always use boxed cake and canned icing. Here’s the recipe!

Birthday Cake Ice Cream

14 oz can sweetened condensed milk
2 cups cream
2 tsp vanilla
¼ cup sprinkles (jimmies work best, nonperials bleed color)
1 ½ cups cake diced or crumbled (roughly 3 cupcakes)
1 cup buttercream icing, room temp.

Slowly whisk together the first 3 ingredients. Chill in the refrigerator (or the freezer) until ice cold.

Pour your ice cream base into your ice cream machine and churn according to your machine’s directions. Once it’s reached soft serve consistency, you’re ready to add your mix ins.

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Toss your sprinkles in and churn until they’re incorporated.

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Fold in your cake.

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And then swirl in your icing.

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Don’t worry if you have a couple clumps of frosting that don’t get mixed in. I mean, really, who is going to be offended by a clump of icing? If they are, they have no business eating Birthday Cake ice cream!

Freeze in an airtight container. I like to lay saran wrap directly on the ice cream before putting the top on, it keeps it from getting freezer burn.

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Look at those yummy chunks of cake!

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What is it about sprinkles that makes everything look better?

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