Birthday Cake Ice Cream
Birthday cake cookie crumbles take this vanilla ice cream to a whole new level. Top with birthday sprinkles for the perfect celebratory treat!
Equipment
- Stand Mixer (I love the KitchenAid Artisan series)
- Ice Cream Bowl Attachment
Ingredients
- 1 1/4 cup heavy cream organic, grass-fed
- 1 1/4 cup half and half organic, grass-fed
- 1/2 cup sugar I use organic cane sugar (less processed than granulated)
- 2 tsp vanilla extract organic, pure Madagascar is the best
- 1 pinch salt Himalayan pink or kosher
- 1/2 cup crumbled birthday cake cookies you can substitute 1-2 vanilla cupcakes crumbled if desired
- 2 tbsp sprinkles jimmies (to avoid color bleeding)
Instructions
- Combine heavy cream, half and half, sugar, salt and vanilla extract with a whisk. Refrigerate for 2 hours.
- Remove ice cream mixture from refrigerator, stir again to ensure all sugar is evenly incorporated.
- Turn ice cream maker or stand mixer on lowest speed setting.
- With the speed on low, slowly begin pouring the chilled ice cream mixture into the ice cream bowl.
- Allow to churn for 15-20 minutes, or until the mixture has increased in volume and is the consistency of soft serve ice cream. Add in the crumbled birthday cake cookies (or cupcakes), and allow to churn for 1-2 more minutes until combined.
- Turn off, transfer ice cream to a container, cover and freeze at least 4 hours or overnight.
- Remove from freezer 20 minutes before serving. Top with sprinkles and enjoy!