Рецепт Chocolate Birthday Cake Ice Cream
Cake or ice cream is not an acceptable question; one should never have to choose. It’s like asking me if I want oxygen or water. Hello! I need both. And so, if you insist upon asking me “cake or ice cream,” I’ll say “both.”
Luckily, with my Chocolate Birthday Cake Ice Cream, I don’t have to choose. I get all the frosting-covered goodness of birthday cake and the arctic awesomeness of ice cream in one sublime dessert. Plus, this ice cream’s loaded with chocolate, chocolate, and more chocolate, thus giving it the title of best birthday cake-flavored ice cream ever.
I can’t imagine a better way to celebrate any occasion, whether it’s your birthday or just Monday, than with creamy vanilla ice cream packed with hunks of homemade chocolate cake and obscene amounts of rich chocolate frosting. Plus, don’t forget the sprinkles. It’s a whole party’s worth of treats packed into one amazing frozen treat.
Now, I can’t force you to make the frosting and cake from scratch, but I sure hope you will. That little bit of extra time and effort goes a long way, taking this ice cream to divine levels that store-bought cake and frosting just can’t reach. After all, if you’re going to make homemade ice cream, you might as well do it right.
And don’t go putting your party hats away merely because you’ve never made ice cream before. This smooth and dreamy vanilla is about as simple as simple gets, and there’s no cooking involved. Just stir up the ingredients for the base, pour it in the ice cream maker, and give it a churn. Then fold in your cake and frosting, and bam! You’ve got frozen birthday bliss.
Now that we understand each other, put your party hat back on and get churning. But here’s a word of warning: don’t go making any official party plans until you taste this ice cream, because you might find you don’t want to share after all.
A Few Tips Before You Get Cooking:
If you insist on taking a shortcut, I must ask that you only sub storebought for the cake OR the icing, not both. You could even use ganache in place of the buttercream frosting for something a little simpler.
This recipe uses my best ever chocolate cake recipe, and it’s not just for ice cream. I’ve raved about it time and time again, and I’ll never make another chocolate cake. Definitely add that one to your repertoire.
Feel free to go all out with some whipped cream and more sprinkles.
If you’re really a chocoholic, feel free to do a chocolate ice cream base instead of vanilla.
Do you need to line your cake pans with parchment paper? Yes, sir. It ensure your cake will come out clean, no prayers necessary.
Chocolate Birthday Cake Ice Cream
By The Smart Cookie Cook
Ingredients:
- 1 8×8 homemade chocolate cake, crumbled (about 3 cups of chunks), get the recipe here or here
- 1 stick butter, softened
- 1 4.4-oz. milk chocolate bar, chopped
- 4 oz. unsweetened chocolate, chopped
- 3 cups powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. heavy cream
- For the vanilla ice cream
- 2 cups heavy cream
- 1 ½ cups whole milk
- 2 cups granulated sugar
- 1 ½ tbsp. vanilla extract
- 1/2 tsp. salt
- 1/2 cup confetti sprinkles
*Note: I recommend starting this the day before you want to eat it. Make the cake and ice cream base the night before then make the frosting and churn the ice cream in the morning and freeze during the day.
Directions:
Chop cake into chunks and transfer to an air-tight container. Lay plastic wrap directly over the cake and tuck it in like a blanket. Put a lid on the container and freeze until ready to add to the ice cream.
In a large mixing bowl, whisk together cream, milk, vanilla, sugar, and salt until sugar is dissolved. Cover and chill in fridge for at least 8 hours.
Make the frosting: place chocolate in a large microwave-safe bowl. Microwave on high for 25 second intervals until completely melted, stirring well in between so it doesn’t burn.
In a standing mixer, beat butter, melted chocolate, and 2 cups powdered sugar on low speed until in starts to incorporate. Increase to high speed and beat until well-combined. Don’t start on high speed or you’ll have a powdered sugar dust storm. Continue until all the sugar is mixed in. Beat in vanilla, salt, and cream on high until light, fluffy, and increased in volume.
Place a large mixing bowl in the freezer to chill. Pour ice cream mixture into ice cream maker and let churn for about 30 minutes. Immediately transfer to chilled bowl. Quickly and gently fold in about 3 cups of cake chunks, the frosting, and sprinkles. Don’t overmix, or it will melt, but do your best to break up the frosting. Transfer to an air tight container and freeze until firm, about 4 hours (or eat immediately like soft-serve).
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