Ice Cream Sundae Birthday Cake
Creamy homemade birthday cake batter ice cream, with loads of sprinkles, oodles of raspberry jam, and a candle to finish things off. The perfect birthday treat! (Makes about 1 pint of ice cream)
Equipment
- 1 Ice cream machine
- 1 Electric mixer
- 1 Medium saucepan
- 1 Wooden spoon
- 20cm Cling film
- 1 Ice cream container
- 1 Measuring spoon
- 4 Ice cream cups
- 1 Pastry bag
- 1 Candle
Ingredients
FOR THE BIRTHDAY CAKE BATTER ICE CREAM
- 115 g Golden caster sugar (or US granulated sugar)
- 3 unit Large egg yolks
- 300 ml Double or heavy cream
- 300 ml Whole milk
- 125 g Boxed cake mix I used Betty Crocker’s white cake mix
- 1 tbsp Vanilla extract
- 3 tbsp Colored sprinkles (optional)
- 4 tbsp Raspberry jam (optional)
FOR THE BIRTHDAY CAKE SUNDAE
- 5 tbsp Birthday cake batter ice cream (or vanilla ice cream)
- 4 tbsp Seedless raspberry jam
- 1 unit Whipped cream
- 1 unit Birthday candle
- 1 tbsp Colored sprinkles
Instructions
FOR THE BIRTHDAY CAKE BATTER ICE CREAM
- If you have not already done so, place the bowl of your ice cream machine in the freezer before you do anything else.
- Place the sugar and egg yolks in a small bowl, and beat together using an electric whisk until pale and fluffy. When you pull the beaters out of the mixture, it should fall back on itself in ribbons. Set aside.
- Pour the cream and the milk into a medium saucepan and heat on medium-low until almost boiling, stirring occasionally to stop a skin from forming. Remove from the heat. Spoon a couple of tablespoons of the hot milk into the egg and sugar mixture and stir together to loosen up the eggs. Then pour all the egg and sugar mixture into the saucepan with the milk, immediately stirring together well.
- Return the saucepan to a medium-low heat and heat for 8–10 minutes, or until the mixture coats the back of a wooden spoon. Make sure to constantly stir the mixture while cooking, as you do not want it to burn.
- Once the custard is thick enough, remove from the heat and stir in the boxed cake mix and vanilla extract. Beat together well until there are no lumps of cake mix remaining. Place the saucepan in a sink of cold water to cool down (not letting any water get into the ice cream batter). Stir occasionally to avoid a skin forming. Once cooled to almost room temperature, cover the surface of the batter with cling film (or plastic wrap) and place in the fridge for at least 4 hours – overnight is best. This is to ensure the batter is as cold as possible before churning.
- The next day, place the ice cream batter in the frozen ice cream maker bowl and churn as per the manufacturer’s instructions. My machine takes about 25 minutes to churn this ice cream batter. About 5 minutes before the end, stir in the coloured sprinkles (if using). Once the ice cream is the consistency of soft-serve ice cream, remove from the machine and place in an ice cream container or loaf tin. Place in the freezer to firm up – this should only take a couple of hours or so. If not making an ice cream sundae like I have, you can swirl the ice cream with four tablespoons of raspberry jam before placing in the freezer if wanted.
FOR THE BIRTHDAY CAKE SUNDAE
- Fill your ice cream sundae or milkshake glass with scoops of the birthday cake batter ice cream (or vanilla ice cream), adding layers of raspberry jam between scoops. I piped the raspberry jam using a piping bag, but you can just spoon it in if wanted.
- When you reach the top, place a dollop of raspberry jam and a dollop of whipped cream on top, and then push the candle into this, right down into the ice cream. Cover the ice cream with more sprinkles, and then light the candle and serve immediately.
Video
Notes
If you do not have an ice cream machine, then please see my post above for details of how to make this ice cream without one.
Homemade ice cream will not keep as well as store-bought, so do not keep for longer than a month. If the top of the ice cream crystallises, then the ice cream underneath may still be good, so don’t throw it away just yet!
Homemade ice cream will not keep as well as store-bought, so do not keep for longer than a month. If the top of the ice cream crystallises, then the ice cream underneath may still be good, so don’t throw it away just yet!