Birthday Cake Remix Ice Cream – The famous ice cream flavor from Coldstone Creamery can now be created at home. Made with homemade cake batter ice cream, chewy brownies, hot fudge, and sprinkles. I can’t think of a better way to celebrate a birthday – or just a regular old Monday.
The countdown to my 30th birthday is on! Just a few more days left of my 20’s and I can’t say I’m too worried about it. I have so much to look forward to in the next year so I cannot wait to live each new day, as corny as that may sound. Here’s to another glorious year!
To kick off this coming year, I had to make a killer dessert recipe fit for, well, a birthday girl. One of my favorite birthday-inspired treats EVER is the Birthday Cake Remix ice cream from Coldstone Creamery. My college roommate introduced it to me (she used to work at Coldstone so she had the best recommendations!). I was a little hesitant at first because I don’t really love cake batter ice cream or sprinkles (I know, I know), but I loooove brownies so I gave it a shot. And it’s been my favorite Coldstone Creation ever since!
Check out my home made version of Birthday Cake Remix Ice Cream!
Now, what exactly made me love this ice cream despite my initial reservations? Well, let’s break it down:
- Cake batter ice cream wasn’t “fake” tasting or overly sweet – if you’ve ever tried cake batter anything, it cake taste super fake and stuffed with too much sweetness. It was super off-putting to me. But the flavor at Coldstone was incredible – creamy and sweet, but not overly sweet, and with the perfect cake batter flavor. I came to find out later from my husband, who ALSO worked at Coldstone in high school, that the ice cream is made by adding cake mix to sweet cream ice cream. Who knew?! So that’s exactly what I did for this recipe. And it worked like a charm!
- The sprinkles and the brownies add the perfect textures – sprinkles are slightly crunchy but then dissolve quickly after you bite into them and the brownies are incredibly chewy, even when frozen. What more could you ask for?!
- And hot fudge – do I really have to explain this one?!
To remake this recipe at home it’s really very simple. I made my favorite vanilla ice cream, which is a recipe from chef David Lebovitz, and added the cake mix and some sprinkles to make it cake batter.
But it’s important to note – the vanilla ice cream recipe is more of a frozen custard recipe than ice cream due to the fact that it has egg yolks in the mix. Because of the yolks, the ice cream is super, super creamy, just like the Coldstone version, which makes it worth the extra steps, in my opinion.
After making the ice cream, we layer it into the storage container along with crumbles of fresh baked brownies (it’s okay to use store-bought or a boxed mix that you make yourself), hot fudge sauce, and more sprinkles. Freeze for a few hours to help it all come together and then it’s ready to serve!
Here are a few tips to make sure this ice cream comes out as perfectly as it did for me:
- Make sure to read the directions of your ice cream machine before starting. For my machine, I needed to freeze my ice cream bowl for 24 hours before using. I keep it in the freezer at all times to make sure I’m never waiting on it for my ice cream recipes.
- This ice cream is made with egg yolks, which need to be cooked into a custard to make them safe for consuming. Therefore, we’ll need to chill the ice cream before putting into the ice cream machine (you always want to add a cold ice cream base to an ice cream machine to ensure that the machine will freeze the ice cream properly).
- Don’t add sprinkles to the ice cream churn until the ice cream has almost completely frozen. Otherwise, the sprinkles will sink to the bottom.
- And speaking of sprinkles, I recommend the long sprinkles (also called jimmies) because their colors won’t run in the ice cream. If you use nonpareils (the round ones) they will almost certainly run and turn your ice cream different colors – but not in a good way.
- If using homemade brownies, make sure they have completely cooled before adding to the ice cream. Otherwise, the warm brownies will melt the ice cream and it will take longer to freeze.
Guys – trust me with this recipe. You will not be disappointed. I was eating it like crazy after I made it and my husband couldn’t stop tell me how much he loved it. He even said it was in the top three things that I’ve ever made. I call that a win in my book!
See you on Monday!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Birthday Cake Remix Ice Cream
For the cake batter ice cream:
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 5 large egg yolks
- 2/3 cup yellow cake boxed cake mix
- 1/4 cup sprinkles
To assemble the ice cream:
- 5 fudge brownies (about 2in x 2in in size)
- 1/4 cup sprinkes
- 1/3 cup hot fudge
- First, we'll make the ice cream. You'll need to let this cake batter ice cream base chill for 4 hours in the fridge before putting into your ice cream maker, so make sure you give yourself enough time!
- Grab a large bowl and fill it with 2 cups of ice and 1 cup of water. Nest another bowl into that bowl so that it's sitting on the ice water. Add cream and vanilla to the inner bowl. Place a strainer on top of the inner bowl. Set this setup aside.
- In a medium saucepan, add milk, sugar, and salt. Whisk together to combine and then place over medium heat until it starts to simmer. Remove from heat. In a medium bowl, whisk egg yolks and then very slowly whisk in the hot milk. If you add too fast, the eggs will scramble. Return yolk mixture to sauce pan.
- Place saucepan over medium-low heat. Stir continuously as it begin to heat up. After about 5-10 minutes, the mixture should start to thicken very slightly. Once the mixture coats the back of a spoon (it should still be a thinner mixture - not like pudding!) , remove from heat and strain into the heavy cream and vanilla mixture. This will remove any scrambled egg pieces and milk film.
- Stir egg mixture into heavy cream until mixture has cooled down. Add cake mix and whisk together until lumps are gone. Place plastic wrap on top of the ice cream base so that it's touching the liquid. Refrigerate until chilled through - about 3-4 hours.
- Freeze ice cream according to your ice cream maker's instructions (mine took about 17 minutes to freeze). When the ice cream is about 3/4 of the way done, add sprinkles as it's churning.
- When the ice cream is finished, spread half of it into rectangular glass container with a lid. Crumble half of the brownies over the ice cream. Then finish with a drizzle of about 1/2 of the hot fudge and a few more sprinkles. Repeat layer one more time and then spread top of the ice cream into one flat layer. Place plastic wrap directly on top of the ice cream and then cover with the lid. Freeze until firm, about 4 hours.
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