Christmas Tree Cake Ice Cream

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Christmas Tree Cake Ice Cream

Baking a Christmas Tree Cake Ice Cream Everyone’s favorite boxed seasonal sweets are transformed into a festive frozen dessert with ice cream. This no-churn ice cream is really simple to make and produces a joyful homemade treat that you’ll love.

The delicious cake, buttercream layer, and candy coating.

Please, uh, yes!

Ice cream is the perfect complement to cake, after all.

Not a single thing.

Therefore, why not mix the two into a fun holiday ice cream?

It is extremely simple to make and requires no additional tools because it is a no-churn recipe.

The end result is cake-flavored, creamy ice cream that can be made at home to sate your sweet desire without having to visit an ice cream store.

How to Make Christmas Tree Cake Ice Cream

Any no-churn ice cream, including this one made from Christmas tree cake, has the appeal of being incredibly simple to prepare.

Heavy cream should first be whipped in a big bowl until stiff peaks form.

The condensed milk, half of the sprinkles, and vanilla essence are then gently incorporated and mixed.

5 Christmas tree cakes should be chopped into bite-sized pieces and added to the ice cream base.

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Once all of the ice cream and buttercream are in the pan, add one-third of the ice cream mixture to a 9-by-5-inch loaf pan. Next, pour or pipe about one-third of the red buttercream on top.

Place the final Christmas tree cake in the middle and garnish with the remaining sprinkles.

For eight hours, or until stiff, cover with plastic wrap and place in the freezer.

Enjoy!

How to Store

For no longer than two weeks, keep homemade ice cream in the freezer in an airtight container.

To prevent freezer burn, choose a container that the ice cream just fits into.

Christmas Tree Cake Ice Cream Recipe

Prep Time: 10 minutes

Chill Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 6

Calories: 813kcal

Ingredients

  • 2 cups heavy cream
  • 1 can sweeten condensed milk
  • 2-3 tablespoons Christmas sprinkles divided
  • 1 tablespoon vanilla extract
  • 1 package of Christmas tree cakes 6 cakes
  • ½ cup red buttercream homemade or store-bought

Instructions

  1. Whip the heavy cream in a large bowl until firm peaks form.
  2. Stir gently until mixed after adding the condensed milk, half of the sprinkles, and vanilla extract.
  3. 5 of the Christmas tree cakes should be chopped into bite-sized pieces; save one for decoration.
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  5. Once the Christmas trees are evenly dispersed, fold them into the ice cream mixture.
  6. A 9×5 loaf pan should be filled with one-third of the ice cream mixture, then one-third of the red buttercream should be drizzled or piped on top.
  7. Place the final Christmas tree cake in the middle and garnish with the remaining sprinkles.
  8. Using cling wrap to seal, freeze for eight hours, or until firm.

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