Birthday Cake Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
A party ice cream that tastes of buttery vanilla cake icing, thanks to cream cheese, butter and plenty of vanilla, with rainbow sprinkles folded in at the end.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 360 kcal |
| Protein | 3.3 g |
| Carbohydrate | 27.3 g |
| of which sugars | 27.2 g |
| of which free sugars | 23.3 g |
| Fat | 27.2 g |
| of which saturates | 17.1 g |
| Fibre | 0 g |
| Salt | 0.33 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 450 ml double cream
- 300 ml whole milk
- 110 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 60 g full-fat cream cheese, softened
- 30 g unsalted butter, melted and cooled
- 2 tsp vanilla
Mix-ins
- 30 g rainbow sprinkles check the label for plant-based colours and glaze
- 1
Sweet base. Warm the cream, milk, sugar, syrup and salt in the saucepan, stirring, until the sugar dissolves.
- 2
Frosting flavour. Beat the cream cheese, melted butter and vanilla in the small bowl until smooth, then whisk in a ladle of the warm base to loosen it. Whisk it all back into the pan; this gives the buttery, vanilla taste of cake icing.
- 3
Chill. Pour into the jug, cool and chill for at least 4 h.
- 4
Churn. Churn for 20-30 min, until thick.
- 5
Sprinkle and freeze. Fold in the sprinkles in the last few seconds only, so the colours stay in specks instead of bleeding, then freeze, covered, for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
