Matt turned 34 last week and when I asked him what he’d like for his special birthday dessert, he asked me to surprise him. His only requirement was that it included some kind of homemade ice cream. I decided to go very classic birthday, which to me means lots of fun colors! I whipped up a batch of M&M cookie bars and we ate them with a sweet, smooth, and creamy birthday cake ice cream.
You can never go wrong with sprinkles – they make everything happy and fun!
When doing research for any new recipe I tend to pick and choose things from different sources. One tip that kept popping up over and over was the suggestion to use Duncan Hines Moist Deluxe Butter Cake Mix, as that would yield the best “cake batter” flavor.
The first time trying this I only used 1/3 cup cake batter (some recipes called for more) but then I bumped that to 2/3 because though on its own this is a delicious sweet cream ice cream with a perrrrrfect creamy texture, it just needed more of that cake flavor that I was longing for.
In addition to the extra cake mix I also saw a tip on a few food forums to toss in a teaspoon of butter extract to further bring out the cake flavor. I haven’t tried that particular version but I added it as an optional ingredient in the recipe. Let me know if you try it!
Add a candle and bam, you’ve got a birthday!Print
Oh, and if this recipe doesn’t already have you craving a big bowl of smooth homemade ice cream, check out this video of the churning process in action. I love grabbing bites of the ice cream when it’s still in this super soft stage before putting it into the freezer. It’s totally okay to eat it like this too if you like it like that. Is there really a wrong way to eat ice cream? I don’t think so!