Birthday Cake Ice Cream

Birthday Cake Ice Cream {No Machine Needed!} | The irresistible flavors of birthday cake in an ice cream!

So you may have noticed me posting this little gem to my Instagram feed yesterday . . . .

And here is the problem with my day job. I make these crazy wild desserts all day. Desserts that I sort of dream up while I’m doing other things that I should be doing . . . you know like reading to my kids . . . . driving . . . real prime thinking time.

Crazy desserts like bread pudding made from cupcakes. Or toffee with bacon in it. Or a whole pie crust made from cookie dough. Or a whole pie made out of Twinkies . . . I would call it a calling, but that a seems a little dramatic, no?

Are you having a hard time seeing the problem so far?

Okay. I will tell you the problem.

The problem is I dream up the desserts, I make the desserts, I photograph the desserts, I edit the photos of the desserts, and then I blog about the desserts . . . .

 . . . . sometimes I get hungry, yo! (I’ve been watching too much Breaking Bad, FYI).

Like in the process of editing these photos I got such a hankering (I’m also turning 80 next month) for this Birthday Cake Ice Cream that I had to stop what I was doing and take a spoon to the container.

Talk about #foodbloggerproblems.

So here’s what you should know about this ice cream. It was totally inspired by both Something Swanky’s Red Velvet Cheesecake Ice Cream and by this Birthday Cake Ice Custard that our local custard place makes every Fourth of July. The custard place makes it with these amazing ribbons of red and blue frosting in it, it’s kind of amazing. So that’s what I was going for. I did pink frosting, because that’s super fun (obviously) and I did my cake blue . . . . which is a step I’ll skip next time because you can’t even really tell. The result is a super rich sweet creation that will make you crave it just by looking at the pictures!

Birthday Cake Ice Cream {No Machine Needed!}

• 1/2 a cake (from a box mix)
• 1 can frosting (I used Pillsbury hot pink)
• 8 oz cool whip
• 1 14 oz can sweetened condensed milk
• 1 tsp vanilla

1. Mix together the cool whip, sweetened condensed milk, and the vanilla.
2. Crumble in the half a cake.
3. Carefully swirl in the frosting. I like mine with big ribbons of it in the ice cream, and the more mixing you do, the less of those you’ll have.

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