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:
covered percent of daily need
