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Birthday Cake Ice Cream Bars | studiodiy.com
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Birthday Cake Ice Cream Bars

Servings: 12 to 16 Ice Cream Bars, depending on mold size


  • Store Bought Cake Batter Ice Cream or Homemade Recipe below
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  • For homemade cake batter ice cream:
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  • 1 1/2 cups milk
  • 3/4 cup sugar
  • 3 egg yolks
  • 3 teaspoons vanilla extract
  • 3 cups heavy cream
  • 1 cup white or yellow boxed cake mix
  • 1/2 cup rainbow sprinkles
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  • For the rainbow cake crumbles:
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  • 1 boxed white cake mix plus ingredients listed on back of box
  • Food coloring


  • For the ice cream: Whisk together all ingredients, minus the sprinkles, in a sauce pan. Cook over medium heat till mixture reaches 160 degrees F, whisking constantly. Let cool and chill in the freezer till very cold (about an hour).
  • Pour mixture into ice cream maker and prepare according to manufacturer’s directions. Gently fold in the sprinkles.
  • Fill popsicle molds with the cake batter ice cream and place a wooden popsicle stick in each one.
  • Freeze overnight till very firm (this can take longer or shorter depending on freezer).
  • For the cake crumbles: Butter and flour a 13x9 inch baking dish.
  • Prepare batter according to the boxed directions.
  • Divide evenly into 6 small bowls and color with the food coloring. (hot pink, purple, blue, lime green, yellow, and orange).
  • Place the different colored batters into the baking dish in a rough ROYGBIV order. This part doesn't have to be perfect, just try to put colors that blend well together next to each other.
  • Once baked and cooled, lightly crumble the cake together to get rainbow cake crumbs! Careful not to over-mix the crumbs as this can dull the effect.
  • To assemble: Place prepared cake crumbs in a shallow dish.
  • Run the bottom of the molds under warm water and a knife along the inside edges if necessary to remove ice cream from molds one at a time. It's okay if they come out a little messy! The cake crumbs will cover any flaws.
  • Immediately transfer the ice cream bars to the dish with the cake crumbs and press the cake crumbs into the ice cream bar, coating completely.
  • Place on a parchment lined baking sheet and return to the freezer. Continue with the rest of the ice cream bars.
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