1 and ½quarts(1360g) store bought ice cream1any flavor, but I suggest vanilla or chocolate
1cupcake crumbs2
⅓cup(93g) frosting2
½cup (100g)sprinklesnot nonpareils
Instructions
Set out the ice cream to soften for about 15 minutes.
When it is soft enough to stir, pour all of the ice cream into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium-high and beat the ice cream until smooth. You can also stir with a spatula or wooden spoon, but allow the ice cream to soften a bit more if you'll be stirring by hand.
Add the cake crumbs and continue beating on medium-high speed until all of the cake crumbs are incorporated.
Turn off the mixer then stir in the sprinkles with a large spatula until evenly dispersed.
Dollop the frosting into the bowl, then stir a few times to blend the frosting into the ice cream while keeping it in small chunks to create frosting swirls.
Transfer the ice cream to a freezer-safe container (like a metal loaf pan), top with additional cake crumbs and sprinkles, if desired, and allow to freeze for at least 2 hours.
Notes
Ice cream base: feel free to make your own ice cream base! Combine 2 cups (480mL) heavy cream, 1 cup (240mL) whole milk, ¾ cup (150g) granulated sugar, 2 teaspoons vanilla extract, and ⅛ teaspoon salt in a large bowl, then pour into a moving, frozen ice cream maker with the dasher in place. Churn for 20-30 minutes then proceed with step 3.
Cake and frosting: these are suggested amounts. I do not recommend using more than these amounts. You can also use 2-3 homemade cupcakes with frosting.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.