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Birthday Cake Ice Cream Cake

Birthday cake ice cream cake with funfetti crumbles and cake batter ice cream, layered and frozen until firm. Topped with whipped cream and rainbow sprinkles, then finished with candle-ready decoration.
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Prep Time 30 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Baked funfetti cake
  • 1 baked funfetti cake (8-inch round) baked funfetti cake (8-inch round) crumbled or sliced into layers
Birthday cake or cake batter ice cream
  • 0.5 gallon birthday cake or cake batter ice cream softened
Rainbow sprinkles
  • 0.5 cup rainbow sprinkles folded into ice cream plus more for covering
Whipped cream
  • 2 cup whipped cream for covering top and sides
Vanilla frosting
  • 0.5 cup vanilla frosting for brushing cake layers
Birthday candles
  • 1 birthday candles press into top for decoration

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Layer and freeze
  1. If slicing cake, arrange 1 funfetti cake layer in a 9-inch springform pan and brush it with vanilla frosting, so the layer is evenly coated with a thin sheen.
  2. Fold 1/2 cup rainbow sprinkles into softened birthday cake or cake batter ice cream until the color is evenly distributed.
  3. Spread the sprinkle-flecked ice cream over the prepared cake layer in an even layer with a flat top.
  4. Add a second cake layer if using, then brush it with frosting so it adheres before freezing.
  5. Freeze for 4 hours until completely firm, with the cake holding its shape when pressed lightly at the edges.
Frost, sprinkles, and set
  1. Cover the top and sides with whipped cream, smoothing it so there are no bare spots.
  2. Cover every inch with rainbow sprinkles and press birthday candles into the top so the decorations stick firmly.
  3. Freeze for 2 hours before releasing and serving, until fully set and sliceable.

Notes

For clean slices, run a thin warm towel around the pan before releasing, then use a sharp knife to cut and wipe between slices. Store covered in the freezer up to 7 days; freezer storage is ideal (do not thaw at room temperature). If you want a lighter twist, swap the whipped cream topping for whipped coconut cream while keeping the same layering method.