Desserts
Sweet Cream Birthday Cake Ice Cream
Makes about 1¾ cups
Sweet Cream Birthday Cake Ice Cream
Makes about 1¾ cups
Full of sprinkles and bits of vanilla cake, this ice cream is something to celebrate!.
Nutritional information per serving:Calories 178 (60% from fat)
carb. 17g
pro. 1g
fat 12g sat. fat 8g
chol. 46mg
sod. 20mg
calc. 43mg
fiber 1g
carb. 17g
pro. 1g
fat 12g sat. fat 8g
chol. 46mg
sod. 20mg
calc. 43mg
fiber 1g
Ingredients
- ½ cup heavy cream
- Small pinch salt
- ½ teaspoon pure vanilla extract
- ½ cup sweetened condensed milk
- 2 ounces cream cheese, room temperature
- ½ cup yellow cake, cut into small cubes and chilled
- 1 teaspoon rainbow sprinkles
Preparation
- Put the heavy cream, salt, vanilla, sweetened condensed milk, and cream cheese into a blender jar in the order listed. Blend just until the cream cheese is fully incorporated, being careful not to overblend. Transfer to a small bowl, cover, and refrigerate at least 2 hours, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened, 15 to 20 minutes. Gradually add the cake and sprinkles through the ingredient funnel a few minutes before the end of churning time.
- The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
