If you’ve recently hosted a birthday party, don’t toss the cake scraps just yet.
“I always love to have my cake and eat it too!” says Elisabeth Mincin, an American recipe developer and food photographer at Waiting for Blancmange who’s based in Britain.
“This recipe was created as an idea for using up leftover cake and is a great way to repurpose some store bought cake slices, giving them a whole new life as a fun ice cream,” she says.
‘OOEY-GOOEY NO-BAKE S’MORES’ IS A PLAY ON A NOSTALGIC TREAT: TRY THE RECIPE
Save your elbow grease, and get the full recipe below.
No-Churn Cake Ice Cream by Waiting for Blancmange
Makes 8 servings
Prep time: 15 minutes
KEY LIME PIE WITH ‘CREAMY, TART’ FILLING IS A NO-BAKE DELIGHT: TRY THE RECIPE
Cook time: 0 minutes
Freezing: 4 hours
Got cake? Use those leftovers by combining a few simple ingredients and turning it into a delicious ice cream. (Liz Mincin | Waiting for Blancmange)
Ingredients
HOW TO MAKE A SPOOKY HALLOWEEN CHARCUTERIE BOARD COMPLETE WITH PROP SKULL
Combine heavy cream, condensed milk and vanilla along with that leftover cake you’ve been holding onto and make this special treat. (Liz Mincin | Waiting for Blancmange)
Instructions
- Add the cream, condensed milk and vanilla to a large bowl. Using a hand held electric whisk or a standing mixer, whisk together the ingredients until thickened to the consistency of whipped cream.
- Crumble up your cake and add to the cream mixture, folding to incorporate.
- Pour the mixture into a long baking tin or other freezer safe container and place in the freezer until set – usually at least 4 hours or overnight.
- Let sit out of the freezer for about 15 minutes before scooping for the easiest serving!
CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER
This original recipe is owned by waitingforblancmange.com and was shared with Fox News Digital.
For more Lifestyle articles, visit www.foxnews.com/lifestyle.
