No-Churn Birthday Cake Ice Cream
I’m an obsessive label reader, and when an ingredient isn’t up to my standards, then I’ll usually just make it myself. Thankfully, California Farms makes a sweetened condensed milk using just milk and sugar, with no stabilizers. It saved me a lot of time! I found it in Whole Foods, and pretty sure my local health food store carries it, too.
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (474 ml) heavy cream
- 300 grams leftover birthday cake, crumbled into chunks
- 1 (1.75 ounce / 50 grams) jar of rainbow sprinkles
- Unless you’re using individual pint containers (as in this video), line two 8-inch loaf pans with a sheet of waxed paper, long enough to hang over the sides.
- Add the milk and vanilla to a deep bowl. Whisk to blend.
- Add the cream to a separate, clean deep bowl, and whip until stiff peaks form. You can do this using a hand mixer, stand mixer, or whisk if you’re up for a little upper arm workout.
- Scoop ⅓ of the whipped cream into the bowl with the condensed milk. Stir it in to loosen the mixture.
- Add the remaining whipped cream, and this time use a rubber spatula to fold it in. Folding, a method where you insert you spatula into the center, gently lift, and fold the batter over itself, keeps the ice cream base light and airy.
- Add the cake and sprinkles. Gently fold into the ice cream base.
- Spoon the ice cream into the containers, or prepared pans. Cover, and freeze until firm enough to scoop, about 6 hours. The ice cream will stay fresh for up to 2 weeks.