Birthday Cake Ice Cream

2 May

“Let them eat cake.” ~ Marie Antoinette

The delicious birthday cupcake from my office... devoured soon after this photo shoot!

Happy Birthday 365 Scoops!

It’s been 4 weeks since my first post and in celebration of this milestone I am making birthday cake  ice cream.

Oh, and it’s my birthday too – a double whammy!!

Cake batter ice cream holds a very special place in my heart. I love Coldstone Creamery’s version of this frozen treat. It was the first flavor of its type that I ever tried, and I was hooked. I knew that I wanted to try and recreate the recipe but could not figure out how they managed to make the ice cream taste exactly like the cake batter. Did they make a cake and break chunks of it into the ice cream? Was there some magic chemical that they put into the ice cream to give it a synthetic cake flavor? (If so, I want nothing to do with this!)

I was baffled until someone mentioned that at Coldstone all they do is pour actual cake batter into the ice cream mixture and viola – the ice cream is made! I had to get my hands on this recipe so I scoured the internet for the best possible recipe. It seemed that everyone was in search of the same thing: Coldstone Creamery’s recipe. Not happening. That’s proprietary information. So, I decided to fuse a few different recipes that were available, and make my own concoction.

For the past few weeks, all my recipes have used a combination of whole milk, half-and-half, and cream (don’t gasp at that, you should have seen what the original recipes called for!). The other night The Husband asked if I would consider making an ice cream with skim milk. I said that I was up for the challenge and would embrace it when the time was right.

Ladies and gentlemen, now is that time!

I have to admit, I was petrified. All the reviews I read said that there was no difference between the cake batter ice cream made with cream, whole milk, or skim milk, but I was still skeptical. Thus far, my ice creams have been really creamy, and I am scared to lose that reputation. But, in honor of my birthday, I decided it was appropriate to take a risk. I have nothing to lose (except a potentially icy and disgusting ice cream, but what the hell!).

Birthday Cake Ice Cream

Adapted from so many online sites it’s practically my own original recipe now :)

Milk, sugar and vanilla mixing together

Ingredients

2 cups whole milk

1 cup skim milk

1/2 cup sugar

1 tsp vanilla extract

2/3 cup Funfetti cake mix (you can use any flavor you want, but I wanted sprinkles in mine to add to the festivity!)

Method

Heat the milk, sugar and vanilla on the stove top until the sugar dissolves.

Whisk in the cake batter so it is entirely mixed together and devoid of clumps.

Pour the mixture into an airtight container and cool completely in the refrigerator, at least 2 hours or overnight.

When the mixture is completely cooled, pour into the bowl of your ice cream maker and churn according to the manufacturer’s instructions. For me, this was 20 minutes. The ice cream was still rather soft once I took it out of the ice cream maker, so be sure to freeze it for approximately 2 hours before serving.

This recipe yielded 3/4 of a quart (which is less than most recipes I’ve made so far, I think that might be because I did not use cream, but that’s merely a hypothesis…)

It’s only fair that I share the below with you before you attempt making this recipe yourself:

Funfetti birthday cake ice cream mixture

  • Minor detail # 1: While the Funfetti birthday cake  mixture looked really colorful when going into the ice cream maker, I was dismayed to find that all the sprinkles melted into the ice cream, and completely disappeared when churned. I guess this means that it doesn’t matter what kind of cake mix you use, they’ll all end up the same color!
  • Minor detail #2:  This is the sweetest damn ice cream I have ever tried! Holy moly! You  have to understand that me calling something too sweet is akin to the pot calling the kettle black. I. Love. Sweets. We all know that, but this is in an entirely different league! All the reviews online said that this recipe was too sweet, so most people recommended cutting 1/4 cup of sugar out of the recipe, which I did. Next time I might cut even more (though I know I might run the risk of an overly “icy” ice cream due to the lack of sugar).
  • Minor detail #3: I recommend that when serving this treat you “dress it up” with rainbow sprinkles to really underscore the “birthday flavor.” Otherwise it’s just any old off white ice cream.

The Verdict: It tastes just like birthday cake. Very sweet birthday cake, but cake nonetheless. Be sure to leave it out for 10-15 minutes before serving (or zap it in the microwave for 15 seconds) because it is slightly icier and firmer since it’s made with skim milk and less sugar.

The Husband loved this ice cream and could not believe how creamy it was, despite the fact that it had no cream at all! I myself marveled at this fact, and am now committed to make more “low fat” ice creams!
I even brought the quart downstairs to our doormen, and at 11:30pm after a long day they were thrilled to enjoy this frozen treat. One of the gentlemen remarked “Yo, this is way better than all that other stuff .” Behold, the power of an amazing compliment!

Birthday cake ice cream!!

I rest my case.

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7 Responses to “Birthday Cake Ice Cream”

  1. Quest for Fashion Sense May 3, 2011 at 12:02 am #

    HAPPY BIRTHDAY! I am subscribing as soon as I leave this message. Looking forward to all the fabulous recipes! Is ice cream kosher? [Heh, I’m assuming it is.] We missed you guys at the BRK Conference!

  2. mollyparr May 3, 2011 at 10:32 am #

    Happy Birthday! Just found your blog, and am excited to know I am not the only wildly lactose intolerant person out there that loves a bowl of tasty frozen confection.

    • naomisugar May 3, 2011 at 10:35 am #

      Molly thanks for the kind comment! I love ice cream so much (as you can imagine) that I really don’t let the dairy get to me at this point. I power through! You’ll see I make some sorbets and a vegan ice cream (coming soon!)
      Hope all is well and thanks for reading.

  3. Heidi Csokas May 3, 2011 at 1:15 pm #

    Naomi,
    What?? I had NO IDEA it’s YOUR blog! I saved it to my favorites as soon as I saw it on your gmail chat! I think it’s the best idea in the world, and it’s just so Naomi!
    Congrats and can’t wait to see your new recipes!

  4. Heidi Csokas May 3, 2011 at 1:16 pm #

    Oh and happy belated birthday! Cheers!!

  5. Tricia July 13, 2013 at 10:23 pm #

    Thanks I was wondering what marble slabs “birthday cake” flavour is supposed to taste and now I realize. Duh it’s cake batter flavour. I will be making some tomorrow.

Trackbacks/Pingbacks

  1. Soy Latte Ice Cream « - May 9, 2011

    […] 365 scoops we are always up for a challenge! Last week I made birthday cake ice cream, and challenged myself to use skim milk in lieu of cream and half-and-half and I’m still here to talk about […]

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