Leftover Cake Ice Cream

1. Prepare the Ice Cream Base:
In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until the sugar is dissolved and the mixture is smooth.

2. Blend in the Cake:
Gently fold in the crumbled leftover cake. If the cake is a bit dry, you can lightly soak it in a bit of milk or syrup to help it blend better.
For added texture, you can reserve some extra cake crumbs to swirl into the ice cream later.

3. Churn the Ice Cream:
Pour the cake mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically about 20-25 minutes).
If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes for 2-3 hours to break up ice crystals and ensure a smooth consistency.

4. Add Optional Mix-ins:
About 5 minutes before the ice cream is done churning, you can add any optional mix-ins like chocolate chips, sprinkles, or more cake crumbs for extra texture.

5. Freeze and Serve:
Transfer the churned ice cream to an airtight container, smooth the top, and freeze for at least 4 hours or until fully set.
Once ready, scoop and serve your delicious Leftover Cake Ice Cream!
Tips:
For a richer ice cream, you can add cream cheese to the base for a tangy twist, especially if you’re using a dense cake like carrot or red velvet.

Use fun and colorful cake flavors to create a vibrant, visually appealing ice cream.
If you prefer a dairy-free version, substitute coconut milk and dairy-free cream for the milk and cream.
Enjoy your homemade Leftover Cake Ice Cream!