Gluten-Free No-Churn Birthday Cake Batter Ice-cream with Frosting Swirl and SPRINKLES
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Serves: 1qt+
 
Ingredients
  • 2 cups heavy whipping cream
  • 1, 14oz can sweetened condensed milk
  • ½ cup my gluten-free cake and cookie rice flour blend (or any other rice flour blend that has a neutral taste, NO BEAN FLOURS)
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 1-1½ cups american buttercream frosting
  • ¼ cup rainbow jimmies sprinkles
Instructions
  1. Whip the whipping cream to soft peaks.
  2. Add the sweetened condensed milk, rice flour blend, vanilla, and salt and mix until combined.
  3. Add the sprinkles, and stir until they are evenly distributed. Add the frosting and stir it 2-3 turns by hand, to just marble the frosting in.
  4. Pour into a loaf pan and freeze a minimum of 8 hours.
  5. Serve with more sprinkles, because SPRINKLES!
Recipe by Flippin' Delicious at http://flippindelicious.com/2013/04/cake-batter-icecream.html