Birthday Cake Ice Cream

2023-08-31

Adapted from this quick, no-churn recipe.
In my opinion this ice cream is unbearably sweet, but it’s been a hit at dinner parties!

Ingredients

For the buttercream chips:

For the ice cream:

Sweetened condensed milk will give the ice cream a thick, gooey texture. For a more traditional custard-solid texture, I suspect that substituting with 1 cup whole milk, ⅔ cup sugar and 6 egg yolks would do the job. If using, look at the cooking instructions in The New York Times master ice cream recipe.

For the buttercream chips:

Beat the butter until soft and creamy.
Add the powdered sugar and salt. You shouldn’t need to add any milk because the buttercream should be creamy; if not, add one teaspoon of milk at a time until creamy.
Line a baking sheet with waxed paper or parchment paper. With a spoon, spread the buttercream evenly on the baking sheet (it’s fine if it’s not perfectly even: it’ll give the chips some texture) and freeze until solidified, about 20 minutes.
Once the buttercream is frozen, break into medium-sized chips. Place the chips in a bowl and return to the freezer until ready to serve.

For the ice cream:

In a small pot, simmer sweetened condensed milk, heavy cream, vanilla extract and salt until mixture is homogeneous, thick enough to coat the back of a spoon, and no longer tastes of flour (about 175 degrees). Remove pot from heat.
Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Serve with buttercream chips and rainbow sprinkles.