Birthday Cake Ice Cream
Get ready to celebrate with this homemade birthday cake ice cream. With rainbow sprinkles and plenty of cake pieces it's sure to get the party started!
Equipment
- ice cream maker
- stick/immersion blender
Ingredients
For the cake ice cream
- 1 cup (250mls) full cream milk
- 2 teaspoons (5gms) tapioca starch
- 2 cups cream
- ½ cup (110gms) white sugar
- 1 & ¼ teaspoons (10gms) glucose syrup
- ½ teaspoon vanilla essence
- 1 slice (2oz /55gms) sponge cake
For assembling the ice cream
- 1 slice (2oz /55gms) sponge cake
- ½ cup (95gms) rainbow sprinkles such as confetti or sequins
Instructions
- Cut up the cake for the ice cream into pieces. Finely chop the cake for assembling the ice cream.
- Measure the milk. Measure the tapioca starch. Add two tables spoons of the measured milk and mix to form a slurry.
- Add the milk, cream, sugar and glucose syrup to a small pot on the stove. Heat on medium, stirring until the sugar and glucose syrup is dissolved. Add the tapioca starch slurry and mix well. Turn off the heat.
- Add the vanilla and cake. Allow to soak for a few minutes. Very carefully blend with a stick/immersion blender until smooth.
- Transfer to a heatproof container and chill, ideally for at least four hours and upto over night.
- Put your storage container in the freezer to chill.
- If you have a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise take your freezer bowl out of the freezer right before churning.
- Remove the ice cream mix from the fridge and churn the ice cream. It will be the consistency of soft serve when done.
- Working quickly, add the churned ice cream to the chilled container, adding handfuls of sprinkles and cake crumbs as you go.
- Cover and freeze for at least four hours, or until firm.
- To serve remove from the freezer, add some extra sprinkles, dig in and enjoy.
Notes
Glucose syrup:
This recipe uses glycose syrup to keep everything soft and scoopable from the freezer. Its available from some supermarkets, baking stores and on line. If you can't get glucose syrup you can try substituting the same amount of light corn syrup instead.
What sort of sprinkles to use:
Sequin sprinkles aka confetti sprinkles hold their colors the best. But they can be quite firm and not everyone likes the texture.
Regular jimmies, the classic rod-shaped sprinkles are the next best option. Less colorfast but less firm.
Do no use nonpareils aka hundreds and thousands. The color runs very easily.
Nutrition
Calories: 259kcalCarbohydrates: 23gProtein: 2gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 57mgSodium: 23mgPotassium: 82mgSugar: 22gVitamin A: 738IUVitamin C: 0.3mgCalcium: 61mgIron: 0.1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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