Feel like a kid again with these homemade birthday cake ice cream sandwiches! The funfetti sprinkles will make you smile, and ice cream will “bowl” you over with it’s awesomeness! Get it? Bowl you over?! HA!!
Life is for celebrating and Ben and I sure did a lot of that this weekend. I also paid for that celebrating with a wicked migraine the next day, but after a mid-morning Excedrine fueled nap and a load of Powerade, I was out and back at it celebrating my recovery with some wicked shopping and new shoes! Spring has sprung and the time for celebrating is here!! Well, there is always a reason to celebrate something, right?!
I told you a couple weeks ago about the recent promotion/title change/new project that I am on and that it is keeping me busy up to my eye balls – but I wouldn’t change it one bit. I hit the proverbial work lottery with this project and my new boss.
Saturday night Ben and I ventured out with my boss and his soon-to-be-wife to meet and greet and have a few drinks at one of their favorite places in Seattle. It was great to get to out of work, talk weddings, food, and travel, not to mention open a couple of really amazing bottles of wine with a really over-the-top adorable pair. They’re like sick-adorable. Gawd, I can’t wait to see their wedding photos.
PS – The 2011 Frederic Magnien Bourgogne Pinor Noir is a thing to behold!
Yesterday, as Ben and I sat down going about our Sunday morning business, sipping our coffee and sorting through our mini-stash of wine we’ve collected through the last year or two, he echoed a sentiment Ryan had the night before – that there is always a reason to celebrate something and you should always have a good bottle of wine to do it with.
I’m a firm believer in celebrating the everyday, there is no reason not to smile and recognize that there is something special every day. My method of celebration almost always revolves around food, but you know, wine isn’t a bad alternative either.
These two are my kinda people.
If you have a birthday to celebrate – or just have a hankering for cake – try these birthday cake ice cream sandwiches! You can’t help but regress to your former childhood self with these funfetti filled ice cream sandwiches that taste just like the birthday cake you remember as a kid!
If you need more ice cream inspiration try these!
Homemade Birthday Cake Ice Cream Sandwiches
Birthday Cake Blondie:
½ cup Butter, melted
1 cup Sugar
½ tsp Salt
3/4 cup Flour
½ cup Yellow Cake Mix
Birthday Cake Ice Cream:
1 Vanilla Bean, scraped of seeds
1 Pint Whipping Cream
1 cup Whole Milk
1/2 cup Sugar, divided
3 Tbsp Corn Syrup
1/4 tsp Salt
5 Egg Yolks
1/2 cup Yellow Cake Mix
1/4 cup Sprinkles
For Birthday Cake Ice Cream:
Prepare ice cream maker bowl according to directions and freeze at least 24 hours in advance of making ice cream. In a sauce pan, combine vanilla bean seeds, whipping cream, milk, 1/4 cup sugar, corn syrup and salt. Whisk together until smooth. Heat over stove, whisking frequently, until the mixture reaches 175 degrees. Remove the pan from the heat.
In a small bowl, whisk the remaining sugar and egg yolks together until light and fluffy. Slowly temper 1 cup of the hot cream mixture into the egg yolks, whisking the cream into the egg yolks slowly until they are completely incorporated. This will prevent the eggs from scorching and curdling. Once the egg yolks are tempered, pour the mixture back into the sauce pan and reheat the mixture until it reaches 180 degrees. This will cook the eggs and kill any bacteria. Remove from the heat and pour into a large bowl. Whisk in the cake mix here. Cover the bowl with plastic wrap - but leave a small vent to allow the steam to escape. Place the ice cream mixture into the fridge to cool completely, over night. While the batter chills, prepare the birthday cake blondies for the following day.
For birthday cake blondies:
Preheat oven to 350 degrees. Spray a rimmed baking sheet with non-stick spray, then line with parchment paper (NOT wax paper) and leave 2 inches of parchment paper hanging over the short edges of the pan. Spray the parchment paper with non-stick spray as well.
In a large bowl whisk together melted butter and sugar. Whisk in eggs and salt. Whisk in flour and yellow cake mix until just smooth. Spread into a thin layer all over to the edges of the pan. Bake for 10-12 minutes or until the blondies begin to pull away from the sides of the pan.
Remove from oven and let cool in the pan for 5 minutes. Using the overhanging paper, gently remove the brownies from the pan and allow to cool completely on a wire rack. When completely cool, cut the brownies length wise into two long pieces. Place one half of the blondie back into the pan and spread the softened ice cream and spread until smooth and even. Top with other half of the brownie. Cover tightly with plastic wrap and freeze for about two hours, until set. Cut into 6-8 sandwiches. Wrap each sandwich with parchment paper for storage and place in an air tight container until devoured.
To make and assemble:
Remove ice cream batter from fridge and prepare according to ice cream maker's directions. In the last 30 seconds of the freezing process, add in the sprinkles. Adding them in at the last step prevents them from melting and the colors bleeding into the ice cream.
Straight from the ice cream bowl, spread the softened ice cream onto one half of the birthday cake blondie and smooth out. Top with other half of the birthday cake blondie that was set aside. Clean up any visible edges that over flowed with ice cream. Cover with plastic wrap and then with foil, and immediately place in freezer for at least 2 hours. Once completely frozen, using a sharp knife, slice into ice cream sandwiches. These will make 6 standard size sandwiches, but they are very rich - so make them into 12 by halving the sandwiches again.
Wrap tightly in the freezer for storage so they do not crystalize. Devour and enjoy!