Full of sprinkles and bits of vanilla cake, this ice cream is something to celebrate!.
Ingredients
- ½ cup heavy cream
- Small pinch salt
- ½ teaspoon pure vanilla extract
- ½ cup sweetened condensed milk
- 2 ounces cream cheese, room temperature
- ½ cup yellow cake, cut into small cubes and chilled
- 1 teaspoon rainbow sprinkles
Preparation
- Put the heavy cream, salt, vanilla, sweetened condensed milk, and cream cheese into a blender jar in the order listed.
- Blend just until the cream cheese is fully incorporated, being careful not to overblend.
- Transfer to a small bowl, cover, and refrigerate at least 2 hours, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel.
- Churn until thickened, 15 to 20 minutes.
- Gradually add the cake and sprinkles through the ingredient funnel a few minutes before the end of churning time.
- The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.
- Remove from the freezer about 15 minutes before serving.