This Birthday Cake Gelato is birthday cake, in creamy, sprinkley gelato form!
This Birthday Cake Gelato is yet another one of my “have to try and make it at home” adventures. I recently enjoyed a cup of this out. It was bright blue and sprinkley. And delicious.
My homemade version is a little less blue (didn’t think I needed it to be so blue really), but every bit as delicious.
The magic that makes it “birthday cake” is actual yellow cake mix. You can use either a store-bought one, or make your own yellow cake mix and use a cup of it. Other than that, it’s a standard custard. Add some food colouring and sprinkles to dress it up and it’s a party in a scoop.
Cook’s Notes for Birthday Cake Gelato
I had originally added some sprinkles to the gelato while it was churning, but quickly discovered that my particular sprinkles were melting into the ice cream, so I waited until the end to add them. It could just have been my sprinkles, but it’s just as easy to add them at the end, so that’s what I’d recommend.
Add as much food colouring as you like. I just added enough to give it a little colour. Note that the custard is slightly yellow coloured, from the eggs, so when you add blue food colouring, the resulting colour leans more towards green than pure blue.
This gelato is lovely, smooth and creamy and ready to be scooped straight from the freezer.
Adapted from Design Eat Repeat
Birthday Cake Gelato
- 1 cup yellow cake mix or see notes*
- 3/4 cup white sugar
- 1 cup milk at least 2%
- 2 large eggs
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla
- Cake Sprinkles
- Blue food colouring optional
- n a medium saucepan, whisk together the dry cake mix and sugar. Add the milk and stir until the mixture is smooth.
- Measure out the whipping cream into a 2-cup measure. Add the 2 egg and whisk together with a fork. Set aside.
- Place saucepan with cake mix mixture over medium heat and cook, stirring until mixture is warm, about 4-5 minutes. Take a ladle and spoon out a ladle of the warm mixture. Drizzle slowly into the cream/egg mixture (very lowly), while stirring, until the entire ladle had been added. If there is room in the measuring cup, add a bit more slowly. Add the cream/egg mixture into the saucepan and cook, stirring constantly for another minute or two. Do not let it boil! Remove from heat and stir in the vanilla.
- Pour mixture into a metal cake pan (9x13 or 9x9). Allow to cool slightly, then cover with foil and chill in the refrigerator until completely cool, about 2-3 hours.
- *If you want to add food colouring, add to the cooled custard mixture right before adding to ice cream maker. Start with a little and add more to desired level of colour.
- Once cooled, place mixture in ice cream maker and churn until creamy according to your manufacturer's instructions. Meanwhile, line a metal loaf pan with parchment paper. When ice cream is churned spoon half into the prepared loaf pan. Sprinkle with a layer of sprinkles. Add the remaining ice cream and top with more sprinkles. Using a skewer, swirl the ice cream to distribute the sprinkles. Add some more sprinkles on top, then cover with plastic wrap and then foil. Place in the freezer until frozen.