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Homemade Birthday Cake Ice Cream

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  • Author: Erin Browne
  • Yield: 6-8 servings 1x


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup white sugar
  • Pinch of salt
  • 1 tsp good vanilla extract
  • 1 tsp butter extract, optional for extra "cake" flavor
  • 2/3 cup (heaping) butter cake mix
  • 5 egg yolks
  • sprinkles


  1. Whisk the egg yolks in a small bowl and set aside.
  2. In a second bowl, add one cup of the heavy cream and place a strainer on top.
  3. In a saucepan on medium-low heat, combine whole milk, remaining 1 cup of heavy cream, sugar, salt, vanilla, butter extract (if desired), and cake mix. Cook, stirring frequently until smooth until heated through and just starting to steam.
  4. While constantly whisking the yolks, drizzle a quarter of the hot mixture into the yolks. Then pour the tempered egg mixture back into the saucepan. Cook until thickened - mixture should coat the back of a spoon when dipped.
  5. Pour hot liquid through the mesh strainer into the cold heavy cream. Cool over an ice bath and then cover with plastic wrap and chill at least 4 hours or overnight.
  6. Churn ice cream according to manufacturer's directions. In the last few minutes of churning, add sprinkles. Transfer to freezer container and freeze until desired consistency is reached.
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