This creamy, ice cream recipe is loaded with bits of Iced cake and sprinkles!
Ingredients 2 cups heavy whipping cream 1 Tbsp. vanilla extract 1 can sweetened condensed milk(14 oz) 3 iced cupcakes cut into pieces and frozen, or any pieces of left over cake 3/4 cup rainbow sprinkles
Method Cut the cupcakes or any left over pieces of cake into pieces and flash freeze for 20-30 minutes on a baking sheet lined with a silicone mat.
In a stand or handheld mixer, beat the heavy whipping cream and vanilla extract until stiff peaks form. Then add the condensed milk, beating on low until combined.
Then fold in the cupcakes/cake pieces and rainbow sprinkles. Transfer the ice cream to a 8 inch cake pan or ice cream box. Add the additional cupcake pieces and sprinkles on top. Cover either with plastic wrap or a lid and freeze for at least 6 hours, if possible overnight is preferred.
NB. This ice cream will last for up to two weeks in the freezer. Store it tightly covered in an airtight container.
I added only half a tin of condensed milk as I only had 250 ml heavy cream!!
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