Ah, September! Time to bust out the cozy sweaters and fall pumpkin candles…almost. Where I live, September is notoriously really muggy and still feels a lot like summer and what feels more like summer than a big honkin’ ice cream cone on the back deck. September is my birthday month so you best believe I won’t be doing some boring ice cream. I’me taking the famous two-ingredient no-churn ice cream recipe and turning it into a funfetti-filled birthday cake masterpiece. You ready?
I’m going to preface this by saying this is in no way healthy, clean, or good for you in any way shape or form. But it’s dang delicious and you only have a birthday once a year, so go for it!
If you’ve never heard of the two-ingredient no-churn ice cream, I’m about to blow your mind. All you need is a can of sweetened condensed milk and some whipped cream. Here’s how you do it:
1 14-oz can of Sweetened Condensed Milk
2 cups of Heavy Whipping Cream
In a large bowl, whip the whipping cream until stiff peaks start to form. Add your sweetened condensed milk and combine it with the whipped cream.
Now, this is the fun part. You can quite literally turn your vanilla ice cream base into anything you want.
For birthday cake ice cream, you’ll need some cake and sprinkles. For mine, I used some leftover chocolate cake (a great way to use up a cake that’s too dry!) but you can make up a cake with a box of cake mix. I broke up the cake into bite sized pieces and folded it into the ice cream base. I added my sprinkles on afterwards, but they’d be really good folded in, as well!
Pour everything into a container with a tight fighting lid. Freeze the mixture for about 6 hours.
And guess what! You’ll be able to scoop out the ice cream with an ice cream scoop. It’s the real deal, folks. Now dig in and enjoy. And party like it’s my birthday month!