Birthday Cake Rolled Ice Cream
Servings: 4 servings
Calories: 741cal
Ingredients
- 2 cups heavy whipping cream
- ⅔ cup sweetened condensed milk
- ¼ teaspoon sea salt
- 1 ½ teaspoons pure vanilla extract
- 3 Tablespoons rainbow jimmie sprinkles you can use 2-4 Tablespoons of sprinkles
- 1 cup vanilla cake crumbled, or white cake. with or without frosting
Instructions
- Prior to preparing the ingredients, place a full size sheet pan with rimmed edges into the freezer. Be sure there is ample space for the sheet pan to set level. Allow the pan to chill in the freezer for at least 15 minutes up to several hours in advance. (Alternately, you can use several smaller sheet pans.)
- Whisk together the heavy cream, sweetened condensed milk, salt, and vanilla in a bowl until thoroughly combined.
- Pour the ice cream base mixture into the prepared pan. If you’d like to use smaller pans, pour just enough of the ice cream mixture to coat the full bottom of the pan. The layer should not be thicker than 1⁄8”.
- Sprinkle the jimmies over the ice cream base - add a tablespoon or so at a time until you have an amount you like. Crumble a piece of cake or cupcake and scatter the crumbles over the ice cream.
- To make rolling the ice cream easier, allow the cake crumbles to soften a bit, soaking up some of the liquid. Use a spatula to mix the toppings into the ice cream base and redistribute evenly across the pan.
- Freeze for at least 2-3 hours, until the ice cream is solid.
- Working quickly with a 3” wide straight spatula - gently lift the edge of the ice cream and then glide your spatula across the sheet pan to make rolls of ice cream. Transfer the rolls into a paper cup or bowl for serving.
Notes
- No churn ice cream requires no added sugar (it gets its sweetness from the sweetened, condensed milk). It is a softer set ice cream than traditional ice cream. Because it is so soft set, work quickly to roll the ice cream and transfer it to a container for immediate serving. You can roll the ice cream and store in the freezer until ready to serve.
- Larger chunks of birthday cake in the ice cream can make it difficult to roll up. Working it into the base a bit more turned out best for me.
- You can use any size pan (or pans) - as long as they are metal and have a rim. Pour just enough base mixture into the pan to spread a thin, solid layer (there was no such thing as “too thin” in my experiments) and freeze, then roll, then repeat.. Store the rest of the base mixture in the refrigerator in between pours. I preferred using quarter sheet pans and doing smaller batches at a time.
- Jimmies do not bleed their color when they get wet like many sprinkles. Do not use nonpareils for this recipe. If you’d like to use specialty sprinkles, test their color fastness before mixing them in with the ice cream base.
- If you don’t already have birthday cake on hand, you can typically purchase just a single slice of cake or a single cupcake from the grocery store that will be plenty to use in this recipe.
Nutrition
Serving: 1serving | Calories: 741cal | Carbohydrates: 68g | Protein: 9g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 497mg | Potassium: 327mg | Fiber: 0.4g | Sugar: 54g | Vitamin A: 1885IU | Vitamin C: 2mg | Calcium: 304mg | Iron: 1mg
