“The freedom to eat cake in your ice cream. We declare this ice cream your official holiday from adulthood. It tastes like freaking frosting, the better to feature the chunky hunks of three vanilla cake and swirls of straight arrow blackberry jam. Whirled with nonorganic, bright as you remember Technicolor sprinkles, we dedicate this flavor to the discerning palates of children who know that sometimes cake ice cream is exactly what’s called for.” – Tyler Malek from Salt & Straw
Cake Frosting Ice Cream Base
11⁄2 cups Heavy Cream
11⁄2 cups Whole Milk
2/3 cup Cane Sugar
1/4 cup Corn Syrup or Tapioca Syrup
1/2 tsp Xanthan Gum
1 tsp Salt
1 tsp Madagascar Vanilla Extract
1/2 tsp Clear Vanilla Extract
1. Mix together the sugar and salt with the xanthan gum.
2. Pour the cold milk into a pot and thoroughly whisk in the sugar/xanthan mixture.
3. Add the corn syrup.
4. Heat the milk stirring constantly until it thickens to a nappe (you can use a spoon to test this by dipping
in the spoon and wiping your finger down the back of the spoon. If the cream holds onto the spoon and
your finger mark is distinct, you have reached the perfect texture.)
5. Remove from heat.
6. Add the cold chevre and whisk until completely mixed.
7. Add the cold cream.
8. Cool the ice cream base for at least 24 hours.
Evergreen Blackberry Jam
2 cups Blackberries
3 Tbsp Pectin
1 Tbsp Lime Juice
1 cup Cane Sugar
1. Mix the berries, lemon juice, and pectin in a pot.
2. Smash the berries a bit to release some juices and then heat on medium high until the mix begins to boil.
3. After the mix comes to a boil, add the sugar.
4. Bring the berries back to a boil and let simmer for about 1 minute.
5. Remove the berry mix from heat and blend with a hand blender or mash up thoroughly with a whisk.
6. While still hot, strain the jam through a mesh strainer.
7. Cool the jam overnight and save to put into your ice cream!
1/3 cups Cane Sugar
1 Tbsp Brown Sugar
1/2 Cups Flour, AP
1/2 tsp Salt
1/2 tsp Baking Soda
2 Tbsp Sprinkles
4 Tbsp Butter, Softened
1 Tbsp Vanilla Extract
1. Mix everything together in a kitchenaid. Mix until everything starts to clump together but don’t mix so long
that the butter completely hydrates all of the flour (we want this to be kind of crumble, not cakey)
2. Spread the crumble onto a cookie tray breaking up any larger clumps.
3. Bake in a 300F oven for about 1015 minutes.
Churning the Ice Cream
1 batch Cake Frosting Ice Cream base
11⁄2 cups Blackberry Jam
2 cups Birthday cakes
1. Churn the ice cream base in an ice cream maker.
2. Once the ice cream has frozen to a soft serve consistency in the machine, turn the machine off.
3. While the ice cream is still soft, fold the cakes into the ice cream
4. Layer the ice cream into a freezable container with a glob of jam in between each layer of ice cream.
5. Store the ice cream in the coldest part of your freezer for 12 hours to harden.