This week on The Happy Page: Our son’s birthday was last week, so this week we have a birthday – or any day – treat which just happens to be a GREAT way to use up leftover cake, jam, and sprinkles. This is actually a pretty common no-churn ice cream recipe, I chose this particular video because it was the only one that added a jam swirl.
The base recipe: 2 cups heavy whipping cream, 1 can sweetened condensed milk, 1 teaspoon vanilla
The birthday cake add-ins: Yellow cake or pound cake, rainbow sprinkles, strawberry jam
Additional instructions: To get a more even swirl, leave out the jam until you’ve spread the mixture in a pan, then put spoonfuls of jam on top and swirl it in with a butter knife before covering and freezing. You can also use leftover cake with or without frosting in place of the plain cake add-in, or you can even make a frosting swirl instead of a jam swirl. If your leftover cake has fondant or other hard-sugar decorations on it, though, remove those before using – they will freeze into inedible little chunks in your ice cream.
The Happy Page is updated every Sunday with a video that is cute or yummy or funny or inspiring or something.