Homemade Birthday Cake Ice Cream is a vanilla cake ice cream base with birthday cake batter chunks and vanilla frosting swirl and of course, plenty of sprinkles.

My brother recently got back from college, and before he had even come home he requested birthday cake ice cream. I was only too happy to fulfill this request.

I used the same recipe as I did for that Carrot Cake Ice Cream a while back, but I used classic yellow cake mix instead to get that birthday cake ice cream flavor. So the base of the ice cream is yellow cake, then there’s chunks of birthday cake batter, and then swirls of vanilla frosting.

Eating cake and ice cream just got so much easier, because I just combined the two. It’s a twofer. Two desserts in one. It’s beautiful.

I never think to do “birthday cake” flavors because they seem so boring. Like, “vanilla and sprinkles, whoop-de-doo.” But if you make them right, they can be really good. The vanilla of the ice cream is not just vanilla, it tastes just like cake, and the sprinkles provide texture… And just prettiness that makes you really excited to eat it.

And the best part about birthday cake ice cream that it makes you feel like it’s your birthday, even when it’s not. Because everyday should be like your birthday. When it comes to dessert.

Do you have a special flavor of cake you request for your birthday? I chose peanut butter frosting on chocolate chip cake 🙂

-Audrey

Birthday Cake Ice Cream

Prep Time: 30 minutes
Total Time: 3 hours (including freezing time)
Yield: 1 quart 1x

Ingredients

Vanilla Cake Ice Cream:

2 cups heavy cream
1 cup whole milk
1 1/4 cups vanilla cake mix (or whatever flavor you want!)
3/4 tsp vanilla extract
1 recipe cream cheese frosting
1 recipe cake batter chunks

Vanilla Cream Cheese Frosting:

1 stick butter
1–2 cups powdered sugar
1 teaspoon vanilla extract

Cake Batter Chunks:

Cake mix leftover from ice cream recipe
½ stick butter, melted.
A dash of milk, if necessary

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Instructions

For the frosting:

Beat cream cheese and butter until smooth and fluffy. Then beat in powdered sugar and vanilla extract, until desired taste and consistency is reached. Set aside until ready to use in recipe.

For the chunks:

Combine the melted butter and leftover cake mix in a bowl until thoroughly combined. If it is too dry to stick together, add a dash of milk. You can either roll this into balls or just swirl it into the ice cream. (I just swirled it). Set aside until ready to use it in the recipe.

For the ice cream:

In a large bowl, combine heavy cream, milk and cake mix and mix until completely smooth with no lumps. Stir in vanilla. Pour mixture into ice cream machine and freeze according to manufacturer’s instructions. Scoop ice cream into an airtight container and dollop in cake batter chunks and frosting. Swirl, then place ice cream in freezer for 2-3 hours.
Ice cream will stay creamy and smooth for up to 2 weeks stored in an airtight container in the freezer.