Gluten Free Birthday Cake Ice Cream

This colorful ice cream is a fun and tasty treat! It has chunks of vanilla cake throughout it, giving it a delicious birthday cake flavor!

If you love all things birthday cake and sprinkles, then you will love this ice cream!

Gluten Free Birthday Cake Ice Cream

• 2 Cups Heavy Cream
• 1 (14 once) Can Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 6 to 8 Gluten Free Vanilla Cupcakes, not frosted
• Food coloring
• Sprinkles

1. Bake vanilla cupcakes, adding food coloring to the batter, if desired. Cool, and crumble (sorting by color if using food coloring in the cupcakes.)
2. In the bowl of your stand mixer, beat the heavy cream until stiff peaks form.
3. Mix vanilla into sweetened condensed milk. Slowly add into the whipped cream mixture, with the mixer running.
4. Divide ice cream into bowls for as many colors as you would like to make. Add a bit of food coloring to each and fold in.
5. Fold in the cupcake pieces and sprinkles into each and transfer to a freezer-safe container, layering the colors as you go. Freeze for at least 6 hours before serving.

Enjoy!

-Bethany

Gluten Free Birthday Cake Whoopie Pies

Light and airy sprinkle filled vanilla cookies with a rich buttercream center... these gluten free birthday cake whoopie pies couldn't be any more delicious!

I can't wait to give these to my nieces and nephew to try. They are huge fans of sprinkles, as well as whoopie pies. I bet any kid, or kid at heart, will love these. :)

Gluten Free Birthday Cake Whoopie Pies

• 2 Tablespoon Unsalted Butter, melted and cooled
• 2 Tablespoons Unsalted Butter, at room temperature
• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 1/2 Cup plus 2 Tablespoons Milk
• 3/4 Cup plus 1 Tablespoon Rice Flour
• 7 Tablespoons Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/4 Cup Brown Sugar
• 1/4 Cup White Sugar
• Sprinkles

1. Put two Tablespoons of the butter into a microwave safe bowl and melt.
2. In another small bowl microwave the three tablespoons of water for about twenty seconds, then add the flaxseed meal to it and set aside for ten minutes.
3. Preheat oven to 350 degrees.
4. In a large bowl, combine the rice flour, starches,, xanthan gum, baking soda, baking powder, salt and sugar and brown sugar and mix under just small lumps of the sugar remain.
5. Add both butters and mix into the dry ingredients with a fork until crumbly.
6. Add the vanilla, flax-egg and beat.
7. Add the milk and beat until the batter thickens and becomes elastic.
8. Fold in sprinkles.
9. Line baking sheets with parchment paper and scoop by the tablespoon. Bake for 8-10 minutes.
10. Allow to cool on baking sheet and then completely on cooling rack. Find pairs and fill with the buttercream frosting.

Vanilla Buttercream Frosting

• 1/4 Cup Butter, Softened
• 3/4 Cup Powdered Sugar
• 1/4 teaspoon Vanilla Extract
• 1/2 Tablespoon Milk
• A pinch Salt

1. Cream butter in mixer bowl for about a minute. 
2. Add powdered sugar and beat again until combined. 
3. Add milk, vanilla extract and salt and beat again, for about three minutes. Add a bit more milk if necessary.

Enjoy!

-Bethany