Homemade birthday cake ice cream is almost like eating liquid cake. If you were a fan of the Cold Stone Birthday Cake Remix ice cream, this homemade version tastes exactly like that.
Tomorrow is my birthday! I’ll be 32 and celebrating with this birthday cake ice cream and a nice big glass of NA wine. Baby #2 is only a few more weeks away. So post baby maybe I’ll have a birthday re-do. Or at least just a nice glass of regular wine.
When I was in high school, and even into college, I loved going to Cold Stone Creamery. My absolute favorite ice cream flavor was Birthday Cake Remix. I loved the birthday cake flavored ice cream that was studded with rainbow sprinkles and chewy, chunky brownie pieces.
When Burken got me my very own ice cream maker for Mother’s Day last year, I knew I had to make my own homemade birthday cake ice cream.
I couldn’t believe how much this birthday cake ice cream tasted exactly like the version from Cold Stone. Rich, creamy, crunchy rainbow sprinkles and chewy brownies.
Enough about my love for Cold Stone ice cream. Let’s get to actually making our own version.
How to make homemade birthday cake ice cream
Most important: cooking your flour
When it comes to making this particular flavor, we must start with how do we actually get that cake flavor without making cake?
After a little research, I found that a Pillsbury Funfetti Birthday Cake box mix. Since we’re not actually baking the cake and mixing it into the ice cream, we have to microwave the dry cake batter. This helps kill off bacteria that could be living in the raw flour.
Your cake batter must reach 160°F before it can be mixed into the milk mixture and made into ice cream. It typically takes around 3-5 minutes, at 30 second intervals, to reach that temperature.
First – don’t skip this step of microwaving and killing off the bacteria. Second – DO NOT, and I repeat, do not, skip straight to microwaving for the full five minutes.
I made this mistake and our house smelled absolutely horrible for two days. The flour will burn in the microwave and smoke so badly. So listen to me when I say, 30 second intervals.
After the disaster that was burnt Funfetti smell, I learned my lesson and got it right the second time around.
Second most important: actually making birthday cake ice cream
Once the flour is cooked, it’s time to mix it into my favorite tried and true vanilla ice cream batters.
This consists of pure maple syrup, 2% milk (not whole milk), heavy whipping cream, vanilla and vodka. Yes, vodka.
But let’s first address the 2% vs whole milk situation here. You may think that to have the most luxurious and creamy ice cream that whole milk would make the most sense. And trust me, I thought this same thing.
But after making multiple batches of ice cream, I’ve found that using 2% milk (at least with the particular ice cream maker I have), that 2% mixed with the heavy cream produces the best ice cream consistency.
Now on to the topic of using vodka in ice cream. This is honestly a must. Without the vodka your ice cream becomes rock solid. Making it extremely hard to actually scoop.
If you’d like to have scoopable ice cream, then don’t forget the vodka.
Churning homemade birthday cake ice cream
Here’s the thing, I’m not about to churn my own ice cream by hand. Especially not the night before my birthday at 8.5 months pregnant. Or honestly any time, ever.
When I first received my ice cream maker for Mother’s Day, I thought Burken had been poking around my Amazon wish list. Turns out he hadn’t, he apparently just knows exactly what I wanted in an ice cream maker.
He got me this Cuisinart Ice Cream, Frozen Yogurt and Sorbet Maker. I use it at least twice a month. We love our ice cream in the Burken household.
What I love so much is that as long as the bowl is frozen, all you have to do is pour your liquid batter into the frozen bowl, turn on the machine and let it go for 30 minutes.
It is quite loud (at least mine seems to be), so we shove it in the laundry room and close the door. 30 minutes later we have Dairy Queen style soft serve ready to eat.
If you want the same simplicity in making your homemade birthday cake ice cream, then this machine is the one for you.
Third most important: birthday cake add-ins
Once your ice cream is churned, it’s time to add in all the goodies. Like rainbow sprinkles, because what birthday is complete without rainbow sprinkles? And chewy brownie chunks.
While you can definitely go all-out and make your own brownies, I highly suggest buying these bite-sized packaged brownies. I’ve gotten mine at Costco in the past and they’re absolutely incredible. Just chop them up and mix in.
What I’ve found to be the best is to spoon your cake batter ice cream into a freezer-safe container. Then fold in the sprinkles and brownie pieces. This keeps the brownies in larger chunks vs becoming brownie sprinkles.
Fourth most important: sharing is caring
This homemade birthday cake ice cream is extremely rich. So it’s honestly best to share with those around you.
When I first made it, we had some friends and family over to help enjoy this Birthday Cake Remix copycat.
Let me tell you, it got raving reviews. And honestly still gets talked about at other gatherings.
Regardless of an upcoming birthday, if you want to be transported back to Cold Stone without actually making the trip, then this homemade birthday cake ice cream is a must-make for you!
Looking for more cool summer treats? Check these out:
- ¾ cup Funfetti cake mix
- ¼ cup pure maple syrup
- ¾ cup 2% milk
- 1 ⅓ cups heavy cream
- 1 Tbsp. vanilla
- 1 ½ Tbsp. vodka*
- 8 mini brownies chopped (about 1 cup)
- ½ cup rainbow sprinkles
In a large bowl, add the dry funfetti cake mix. Microwave 30 seconds at a time, for about 3-4 minutes, until cake mix reaches a temperature of 160°F.**
Add the syrup and milk to the flour bowl. Whisk until combined.
Pour in the heavy cream, vanilla and vodka and lightly whisk until incorporated.
Place the frozen ice cream bowl in the machine and fit with the mixing paddle.*** Place the lid on top and turn the machine on.
Pour the cake batter milk mixture into the machine and let mix for 30 minutes.
After 30 minutes, ice cream will be of a Blizzard-like consistency. Place in an airtight container and fold in the chopped brownies and rainbow sprinkles.
Place lid on the container and in the freezer for two hours for a harder consistency.
*Note: vodka will help keep the ice cream from getting too hard in the freezer and will keep it at a typical frozen ice cream consistency.
**Note: flour must be microwaved to kill off the bacteria since it will not be cooked. Also, do not microwave for more than 30 seconds at a time. The flour will burn and smoke tremendously (I speak from experience).
***Note: this recipe is made using the Cuisinart Frozen Yogurt-Sorbet and Ice Cream Maker (ICE-30 Series)