Birthday Cake Ninja CREAMi Ice Cream Recipe
- kcal
- 990
- protein
- 13g
- sugar
- 66g
- fat
- 66g
per pint, estimated
Birthday cake is a flavor built from nostalgia and exactly one small bottle: cake batter extract, the buttery vanilla-almond note that makes batter taste like batter. This is the full-cream celebration pint — whole milk, heavy cream, and two spoonfuls of cream cheese for body and a faint tang, like a spoonful of frosting in every bite. The rules that matter: blend the cream cheese completely smooth before freezing, because no blade pass can rescue a frozen cheese lump, and hold every last nonpareil until after the first spin. They go in on MIX-IN, where they streak the pint with confetti color instead of melting into grey.
Ingredients
| Ingredient | US | Metric | kcal | Protein |
|---|---|---|---|---|
| Whole milk | 1 cup | 240 ml | 150 | 8g |
| Heavy cream | 1/2 cup | 120 ml | 400 | 3g |
| Cream cheese, softened | 2 tbsp | 30 g | 100 | 2g |
| Granulated sugar | 3 tbsp | 36 g | 140 | 0g |
| Cake batter extract | 1 tsp | 5 ml | 12 | 0g |
| Rainbow nonpareils | 1/4 cup | 48 g | 190 | 0g |
| Pinch of kosher salt | 1/8 tsp | 0.75 g | 0 | 0g |
Per-line macros are for the whole amount listed. Nutrition per pint is estimated — see the methodology on the About page.
Steps
Blend the milk, heavy cream, softened cream cheese, sugar, cake batter extract, and salt for 30–45 seconds, until the cream cheese disappears completely. Softened means room temperature — cold cream cheese never blends out and freezes into waxy flecks.
Pour the base into the CREAMi pint up to the max-fill line, keeping every nonpareil out — they wait for the very end.
Freeze upright on a level shelf for a full 24 hours.
- Spin: ICE CREAM
Process on ICE CREAM. The first pass will look crumbly and dry — that's expected from a fully frozen base.
- Spin: RE-SPIN
Add 1 tbsp whole milk over the top and RE-SPIN until the pint turns glossy and holds soft-serve ridges. The base must be smooth before a single sprinkle lands.
- Spin: MIX-IN
Dig a well down the center, pour in the nonpareils, and run MIX-IN exactly once. Serve right away — nonpareils streak their color through the warm pocket of a fresh spin, and that confetti swirl is half the point.
If it comes out crumbly: respin
If the first spin looks crumbly or powdery, add 1 tbsp whole milk and RE-SPIN before any sprinkle goes in. Nonpareils won't fold through a dry pint — get the base glossy first, then run MIX-IN.
Still icy after the respin? The icy-fix guide has all seven fixes.
Scaling to your machine
For the 24 oz Deluxe tub (NC501), multiply every ingredient by 1.5 — nonpareils too, so 6 tbsp — and spin on the Deluxe ICE CREAM setting with the sprinkles folded in on MIX-IN. On Scoop & Swirl (NC701), spin on ICE CREAM, then use SWIRL to ripple the confetti through.
FAQ
What if I can't find cake batter extract?
Mix 1 tsp of vanilla extract with 1/4 tsp of almond extract — almond is the note most people read as 'birthday cake' — and add 1/4 tsp of butter extract if you have it. The dedicated bottle just gets there in one pour; it's sold in most baking aisles and online.
Nonpareils or jimmies — which sprinkles work best?
Both work; they just behave differently. Nonpareils (the tiny balls) snap and streak color fast, giving you the swirl-through-confetti look. Jimmies (the rods) stay whole longer and bleed less. Either goes in only on MIX-IN — sanding sugar dissolves and ruins both the texture and the look.
Why did my pint have hard waxy flecks instead of smooth cream?
Cold cream cheese. In a 24-hour freeze it turns into little frozen pebbles that the blade can't re-emulsify, and they stay waxy in the finished pint. Bring it to room temperature and blend until the base is completely uniform — when in doubt, blend an extra 15 seconds.
Is this recipe gluten-free?
Almost — the base itself is naturally gluten-free, but many sprinkle brands add confectioner's glaze or are produced with wheat. Swap in certified gluten-free sprinkles and check your extract label, and the whole pint qualifies.
Chasing protein? Peanut Butter Ninja CREAMi Ice Cream Recipe packs 41g per pint.
More pints to spin next
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