Birthday Cake Crunch Ice Cream – A delicious and fun no-churn ice cream recipe with homemade vanilla magic shell and bits of vanilla sprinkle cake swirled throughout, then topped with Crunchkins™ birthday cake flavored candy!
I don’t mean to brag, but me and my kids are what you would call. . .candy connoisseurs. For those of you who may have never heard of a candy connoisseur, it’s someone who has developed a refined palate for all things sweet, tart, tangy, chewy, crunchy, creamy. . .you get the point. Whatever the texture, whatever the taste, we’re happy to try it out and let you know if it’s worth getting excited over. Did I just make that all up? Yep. But we’re serious about the candy, friends, and we found something new at Walmart the other day that is certainly worth writing about and completely worth trying.
They’re called Crunchkins™, and they’re dessert-flavored poppers with a creamy coating and a light crunch center. Dessert-flavored? Yes, dessert-flavored.
Completely worthy of sprinkling all over your ice cream (which is where we’re going in a minute but I need to show you this candy first! 😉 )
So, each 3 oz. Share Pack includes three completely fun flavors: Glazed Donut, Birthday Cake and Fudge Brownie. Eeny, meeny, miny, moe. . .oh heck, just start popping them into your mouth. Which is what I did, but my son, Dane, was very deliberate about trying out each flavor – one at a time. We candy connoisseurs each have our own method, you know. 😉
While he said they all were good, the Birthday Cake flavor took home the blue ribbon. As we sat in the kitchen and popped them together, he said, “Mom, these birthday cake-flavored Crunchkins™ would be really great on ice cream.” And I said, “You know what, you’re right.” A few minutes later, we had our Birthday Cake Crunch Ice Cream recipe together and we quickly brought it to life.
Let me introduce you to the cast of characters we combined to create this ice cream. . .my Vanilla Mug Cake, my homemade ice cream base, homemade vanilla magic shell. . .and of course some birthday-cake flavored Crunchkins™ sprinkled on top. Genius. For sure. I don’t mean to brag (did I say that already?) but we have a pretty good taste for ice cream, too. It’s sweet, it’s creamy, it has actual cake pieces in it and we’ve added two layers of crunch – the magic shell inside of the ice cream and the Crunchkins™ on top.
Ice cream is our go-to treat in the summer when school’s out, which speaking of, is less than a month away now. Is your family counting down, too? We literally stick a countdown calendar to the fridge and mark days off until the big LAST DAY OF SCHOOL day. Then. . .we have a party and eat ice cream. . .all summer long. I don’t mean to brag (sorry, I had to) but we’re pretty good at throwing parties, too.
I mean, when you make something like this Birthday Cake Crunch Ice Cream, it’s just meant to be shared. That’s why you should just make a double batch right away. And start your “school’s out” summer party.
Word of warning, if you have children around, they will pick all the Crunchkins™ off the top of the ice cream and walk off with them. . .never to be seen again.
Keep the cones coming and just start delivering to the neighbors. They probably love you already but this is just going to give you some good ole’ bonus points. So join us in counting down the last days of school, pick up some Crunchkins™ from your local Walmart at checkout and welcome in summer with this Birthday Cake Crunch Ice Cream. I don’t mean to brag. . . but it’s pretty darn good. 😉
- 4 tablespoons flour
- ½ teaspoon baking powder
- 3 tablespoons sugar
- ½ tablespoon butter, softened
- 4 tablespoons milk
- ½ teaspoon vanilla
- pinch of salt
- 1 tablespoon sprinkles
- 1 cup white chocolate chips
- 2 tablespoons coconut oil
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 tablespoon vanilla
- 10 Crunchkins™ (Birthday Cake flavored)
- Mix all ingredients in a bowl.
- Pour into greased mug (at least 16 ounces).
- Microwave on high for 1 minute 30 seconds (or 90 seconds).
- Set aside.
- Combine the white chocolate chips and coconut oil in a microwave bowl and heat for 30 seconds. Remove from microwave and stir until combined and smooth.
- Set aside.
- Beat the heavy whipping cream in a large bowl with a hand mixer until stiff peaks start to form.
- Slowly mix in the sweetened condensed milk and the vanilla.
- Transfer half of the mixture to a loaf pan and crumble half of the mug cake on top.
- Drizzle on half of the magic shell.
- Pour the rest of the cream mixture into the loaf pan.
- Drizzle on the rest of the magic shell.
- Crumble the rest of the mug cake on top.
- Top with Crunchkins, pressing them gently into the cream layer.
- Freeze overnight.
I was selected for this opportunity by Crunchkins™ as a member of Clever Girls but the content and opinions expressed here are all my own.