Birthday Cake Ice Cream

Vegetarian Ice Cream

Birthday Cake Ice Cream

A birthday cake ice cream made with a custard base and rainbow sprinkles.

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Serves2
Prep15 min
Freeze24 h
Spins2
Programs Ice Cream, Mix-in

Program: Ice Cream, Mix-in

Recipe

Ingredients

Method

  1. Fill a large bowl with ice water and set it aside.
  2. Whisk the egg yolks, corn syrup and sugar together in a small saucepan until the sugar has dissolved. Don't heat it yet.
  3. Whisk in the milk, double cream and vanilla.
  4. Put the pan over a medium heat. Cook, stirring constantly with a spatula, until it reaches 74–79°C on a thermometer.
  5. Take the pan off the heat and strain the base through a fine sieve into a clean Creami pint. Stand the pint in the ice bath, taking care that no water gets into the base.
  6. Once the base has cooled, whisk in the vanilla cake mix until fully mixed in. Put the lid on the pint and freeze for 24 hours.
  7. Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
  8. Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the rainbow sprinkles to the hole and spin again on the mix-in program.
  9. Scoop the ice cream out of the pint. Serve straight away.

Nutrition per serving estimated

Calories
854 kcal
Fat
58 g
of which saturates
34 g
Carbohydrate
70 g
of which sugars
64 g
Fibre
0.1 g
Protein
12 g
Sodium
145 mg

We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.

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Adapted from Ninja Test Kitchen (SharkNinja). Ingredients are from the original recipe and the method is rewritten in our own words. Image: AI-generated, for illustration.