Birthday Cake Batter Ice Cream
Birthday cake batter ice cream is pretty much a childhood dream come true. It’s like licking the bowl but actually getting a good amount of tasty cake batter goodness, and it looks super fun too. Our no churn ice cream recipe is super easy, luscious and creamy, and complete with annoying little bits of brightly coloured candle wax, it tastes exactly like a birthday cake!
Mondays at Sweet Magazine are studio days. All of the NSW based team pop into the studio and we power through the day posting orders, responding to queries, and photographing the week’s digital and print content (there is so much fun stuff coming to the Sweet Mag blog!!). In Issue Eight of Sweet Magazine you’ll see a heap of mouth watering and delicious ice creams to keep you cool this summer, but you won’t see the Birthday Cake Batter Ice Cream. We had so much fun that we had to share the photos (and recipe!) and a little behind the scenes.
Nats, with the best manicure, played hand model as we battled the
slight breeze raging winds that weren’t having any part of our plan to put birthday candles in the birthday cake batter ice cream. Human shields to the rescue!
Why have one candle when you can have eight?
With annoying little drips of candle wax on top, our Birthday Cake Batter Ice Cream is the real deal!
[x_custom_headline type=”left” level=”h2″ looks_like=”h4″ accent=”true”]birthday cake batter ice cream recipe[/x_custom_headline]
- Beat together 1 can of condensed milk and 600ml of thickened cream with 1 tsp of vanilla bean paste until the mixture has started to thicken. Continue beating until the cream is a little thicker than you’d beat cream to served with dessert.
- Fold in 1 cup of dry butter cake mix (straight from the packet, you don’t need to make up the mix) until well combined.
- Add 1/3 cup of 100s and 1000s and fold through.
- Pour into a loaf tin lined with plastic wrap. Make sure there’s enough plastic wrap to fold over and cover the top of the ice cream.
- Freeze over night.