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Non-cook vanilla ice cream with white chocolate cake fudge and sprinkles thrown in. This is one sweet ice-cream. This makes enough for a party so it's not really a single recipe but you shouldn't be eating home aid ice-cream by yourself anyway! Found this cool recipe online for birthday cake fudge. I liked it so much I wanted to put it on my site but this recipe is out there in many variations and it seemed silly to just do it again. One time, when trying to speed chill it, I stuck it in the freezer and even though it was frozen it still retained some flexibility. It dawned on me that it would act similar to cookie dough if I put it in ice cream.Thus, Unicorn Chunk was born. If you have difficulty finding the smaller 8 oz cans of condensed milk just double the chunk using a 14 oz can and a doubled recipe. When it's chilled just cut it in half and serve the remainder as birthday cake fudge. Special Equipment: Ice-cream maker, a 22 pound bag of ice, and rock salt.
Non-cook vanilla ice cream with white chocolate cake fudge and sprinkles thrown in.
Mix the cream, sugar, and vanilla together in a non reactive container and chill until it reaches 40° F, about an hour in your fridge.
Following your ice cream makers instructions make the ice cream. Line a cake pan with aluminum foil.
While the ice cream is being made, in a medium-sized microwave-safe mixing bowl, combine the condensed milk, yellow cake and chocolate. Heat in microwave for 15 minutes at a time until chocolate is mostly melted. Add 4 tablespoons of the sprinkles and stir them in then pour out into the cake pan. Toss the pan into the freezer.
When Ice-cream is done, pull the cake pan out of the freezer and cut into bite sized pieces. They have a tendency to stick together so working quickly in batches scatter the fudge onto the ice cream then stir it in. Toss in the remaining sprinkles. Put in no reactive bowl or dish in the freezer until the ice cream has hardened, about 3 hours. Lasts, a week or more in the freezer.
Ingredients
Directions
Mix the cream, sugar, and vanilla together in a non reactive container and chill until it reaches 40° F, about an hour in your fridge.
Following your ice cream makers instructions make the ice cream. Line a cake pan with aluminum foil.
While the ice cream is being made, in a medium-sized microwave-safe mixing bowl, combine the condensed milk, yellow cake and chocolate. Heat in microwave for 15 minutes at a time until chocolate is mostly melted. Add 4 tablespoons of the sprinkles and stir them in then pour out into the cake pan. Toss the pan into the freezer.
When Ice-cream is done, pull the cake pan out of the freezer and cut into bite sized pieces. They have a tendency to stick together so working quickly in batches scatter the fudge onto the ice cream then stir it in. Toss in the remaining sprinkles. Put in no reactive bowl or dish in the freezer until the ice cream has hardened, about 3 hours. Lasts, a week or more in the freezer.