Ice Cream Sundays: Birthday Cake Ice Cream

The recipe Ice Cream Sundays: Birthday Cake Ice Cream can be made in about 10 minutes. This recipe makes 4 servings with 1153 calories, 14g of protein, and 43g of fat each. For $1.79 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 380 people have made this recipe and would make it again. It will be a hit at your Birthday event. If you have sea-salt, white cake mix, sprinkles, and a few other ingredients on hand, you can make it. It is brought to you by The Endless Meal. Overall, this recipe earns a pretty good spoonacular score of 66%. If you like this recipe, you might also like recipes such as Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream, Ice Cream Sundays: Chocolate Chip Cookie Dough Ice Cream, and Ice Cream Sundays: Toasted Coconut Ice Cream.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

1½ tablespoons cornstarch

3 tablespoons cream cheese

1¼ cups heavy cream

A pinch of fine sea salt

Optional: sprinkles

1½ cups white cake mix

2 cups whole milk

Equipment:

sauce pan

bowl

whisk

Cooking instruction summary:

In a small bowl mix 2 tablespoons of the milk with the cornstarch, set aside.Measure the cream cheese into a large bowl.In a large saucepan (mixture will boil up) over medium high heat add remaining milk, cream, sugar and sea salt. Bring to a boil and boil for 4 minutes.Remove from heat and add cornstarch mixture. Bring back to boil for 1 minute.Remove from heat and gradually whisk into cream cheese. Whisk in white cake mix.Cover and set aside on your counter for 1 hour to let flavours infuse.Refrigerate until completely cold, at least 4 hours or overnight.Process according to manufacturers instructions.Top with sprinkles and enjoy!

 

Step by step:


1. In a small bowl mix 2 tablespoons of the milk with the cornstarch, set aside.Measure the cream cheese into a large bowl.In a large saucepan (mixture will boil up) over medium high heat add remaining milk, cream, sugar and sea salt. Bring to a boil and boil for 4 minutes.

2. Remove from heat and add cornstarch mixture. Bring back to boil for 1 minute.

3. Remove from heat and gradually whisk into cream cheese.

4. Whisk in white cake mix.Cover and set aside on your counter for 1 hour to let flavours infuse.Refrigerate until completely cold, at least 4 hours or overnight.Process according to manufacturers instructions.Top with sprinkles and enjoy!


Nutrition Information:

Quickview
421k Calories
6g Protein
35g Total Fat
20g Carbs
8% Health Score
Limit These
Calories
421k
21%

Fat
35g
55%

  Saturated Fat
21g
137%

Carbohydrates
20g
7%

  Sugar
15g
17%

Cholesterol
126mg
42%

Sodium
125mg
5%

Get Enough Of These
Protein
6g
12%

Vitamin A
1437IU
29%

Calcium
196mg
20%

Vitamin B2
0.3mg
18%

Phosphorus
160mg
16%

Vitamin D
2µg
14%

Vitamin B12
0.71µg
12%

Selenium
5µg
7%

Vitamin B5
0.71mg
7%

Potassium
231mg
7%

Vitamin E
0.91mg
6%

Vitamin B1
0.07mg
5%

Magnesium
18mg
5%

Zinc
0.68mg
5%

Vitamin B6
0.07mg
3%

Vitamin K
3µg
3%

Folate
10µg
3%

Copper
0.04mg
2%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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