Birthday Cake Ice Cream Recipe: Homemade Fun with Sprinkles

For the ice cream

• 2 cups + 2 tbsp whole milk
• 1 ¼ cups heavy cream
• ¾ cup granulated sugar
• 2 tbsp light corn syrup
• ½ tsp kosher salt
• 1 ½ tbsp cornstarch
• 2 tsp vanilla extract
• 2 tbsp butter flavoring

For the frosting

• 8 tbsp (1 stick) unsalted butter room temperature
• 2 tbsp light corn syrup
• ½ tsp vanilla extract
• 1 ½ cups sifted powdered sugar
• 2-3 drops food coloring (optional)
• 1 tbsp sprinkles

For the ice cream

1. In a 5-quart heavy-bottomed pot, whisk together 2 cups milk, 1 ¼ cups heavy cream, ¾ cup sugar, 2 tablespoons corn syrup, and ½ teaspoon kosher salt. Bring the mixture to a boil over medium-high heat.
2. While the milk mixture heats, whisk 1 ½ tablespoons cornstarch with the remaining 2 tablespoons of milk to make a slurry.
3. Let the milk mixture boil for 2 minutes. Remove from heat and slowly whisk in the cornstarch slurry. Return to the heat and cook, stirring constantly, until slightly thickened, about 30 seconds. Remove from heat and stir in 2 teaspoons vanilla extract and 2 tablespoons butter flavoring.
4. Cool the mixture to room temperature, transfer to an airtight container, and chill for at least 8 hours.
5. Freeze the chilled base in an ice cream maker according to the manufacturer’s instructions (about 25 minutes for my machine).
6. While the ice cream churns, prepare the frosting (below).
7. Layer the churned ice cream and frosting in an airtight container. The frosting may firm slightly because of the butter, but it softens when scooped. For a marbled look, gently swirl the frosting with a table knife.
8. Freeze the layered ice cream for an additional 4–6 hours before serving.

For the frosting

1. Beat 8 tablespoons unsalted butter with 2 tablespoons light corn syrup and ½ teaspoon vanilla until smooth. Gradually add 1 ½ cups sifted powdered sugar and whip until light and fluffy. Add 2–3 drops food coloring if desired, then fold in 1 tablespoon sprinkles.

Nutrition