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Birthday Cake Ice Cream

Celebrate anytime with Birthday Cake Ice Cream! Rich butter-flavored ice cream is packed with real cake, rainbow sprinkles, and a blue frosting ribbon. YUM!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 cups
Author Leslie for Kleinworth & Co.


  • 2 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 6 egg yolks
  • pinch of salt
  • 1 tsp butter flavoring
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups yellow cake cut into 1/2-inch cubes
  • 1 1/2 cups prepared buttercream frosting
  • 2 or 3 drops of blue gel food coloring
  • 1/4 cup sprinkles 1 tbsp reserved for topping


  • In a 2 quart pot, combine heavy cream, milk, sugar & salt over medium heat until sugar completely dissolves, about 5 minutes. Remove pot from heat.
  • While mixture is heating, separate egg yolks into a bowl.
  • Slowly add about a third of the hot cream mixture into egg yolks, whisking constantly.
  • Add the egg mixture back into the remaining cream.
  • Heat the custard mixture on medium-low until the mixture has thickened enough to coat the back of a spoon, about 170°F.
  • Stir in butter flavoring and extracts.
  • Pour ice cream base into a shallow container and let cool slightly before covering the top with plastic wrap. This will help reduce any film from developing while it cools.
  • Chill in a refrigerator for 4 hours or up to overnight, making sure the mixture reaches 40°F before churning.
  • While the ice cream base cools, spread the cubed cake pieces on a sheet pan and freeze until firm.
  • When the ice cream base reaches 40°F transfer the mixture to an ice cream maker and churn for 10 to 15 minutes.
  • While the ice cream churns, mix the food coloring into the frosting with a whisk or a fork. This will soften up the frosting, making it easier to fold into the ice cream later.
  • After about 10 minutes, add the frozen yellow cake pieces & sprinkles to the ice cream mixture. Continue churning for 2 to 5 minutes.
  • Transfer the ice cream to a freezer-safe dish and place dollops of frosting on top.
  • Gently fold the frosting into the ice cream, making sure it doesn't get fully incorporated.
  • Cover the top of the ice cream with the reserved rainbow sprinkles & freeze for 4 to 6 hours before serving.