You might be wondering: what is a sherbet? A sherbet is like ice cream, only with less fat.
There used to be a time back in the '90s and '00s when low-fat foods were trendy and the only frozen desserts you saw in the supermarket that came in pints and quarts were traditional ice cream, sherbets, sorbets(which are water or soda-based), and frozen yogurts.
Nowadays, "fat is your friend", so you'll find instead traditional ice creams, nondairy ice creams, frozen Greek yogurts, and gelatos(which have more fat than traditional ice cream).
A sherbet, to me, is easier to make, as opposed to a traditional ice cream, which requires milk, sugar, salt, and sometimes egg yolks.
I didn't make this a sorbet because then I wouldn't be able to put crumbled up birthday cake pieces in it.
This sherbet definitely tasted like birthday cake. It looked frozen solid, but it's extremely easy to scoop.
The only downsides to this dessert are extreme brain freeze(soda freezes at 28 degrees Fahrenheit, as opposed to 32 for water) and it melting quickly.
My dad enjoyed the sherbet, though he probably would've gotten brain freeze too if he ate a lot of the sherbet!
Birthday Cake Soda: https://www.jonessoda.com/collections/jones-beverages/products/limited-edition-birthday-cake-soda-12-pk
Birthday Cake Kisses: https://www.amazon.com/Hersheys-Kisses-Birthday-Cake-Flavor/dp/B01MEHO9VN/ref=sr_1_2_a_it?ie=UTF8&qid=1493741143&sr=8-2&
You will need:
For the cooking equipment:
A large bowl
An ice cream maker
An ice cream tub
For the sherbet:
14 oz. sweetened condensed milk, chilled for 24 hours in the fridge
20 oz. birthday cake soda, chilled(see HELPFUL LINKS)
1 slice party cake or generic birthday cake
1.75 oz. rainbow sprinkles
7 unwrapped Birthday Cake Kisses(see HELPFUL LINKS)
1. In a large bowl, mix the condensed milk and soda up until the milk is no longer sitting at the bottom.
2. Turn the ice cream maker on. Pour the soda mixture into the bowl of the ice cream maker. Churn according to your ice cream maker manual's instructions(mine said to churn for 11 minutes).
3. Separate the frosting from the cake of the birthday cake slice. Crumble up the frosting, as well as the cake until the cake has the consistency of breadcrumbs.
4. After the initial churning period, pour the sprinkles and crumbled up birthday cake into the ice cream maker. Let the sherbet churn for an additional 3-4 minutes.
5. Turn the ice cream maker off and scoop half of the sherbet into an ice cream tub. Top the sherbet with the unwrapped birthday cake kisses. Cover the kisses with the rest of the sherbet. You need to work quickly to transfer the sherbet into the tub, as it melts quickly!
6. Put the lid on the tub and freeze the sherbet overnight, or for at least 4 hours. Bon appetit!