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Funfetti Ice Cream Cake

Funfetti ice cream cake with a Golden Oreo and sprinkle crust, then layers of vanilla or cake-batter ice cream folded with rainbow sprinkles. Finished with whipped cream and a full rainbow sprinkle blanket for a festive, kid birthday cake vibe.
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Prep Time 25 minutes
Freeze 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreo and sprinkle crust
  • 24 Golden Oreos, crushed Crush into fine crumbs.
  • 0.25 cup rainbow sprinkles Measure 1/4 cup for the crust.
  • 6 tbsp butter, melted Use melted, cooled butter to help the crumbs set.
Ice cream layer
  • 0.5 gallon cake batter or vanilla ice cream, softened Soften until scoopable but not melted.
  • 0.75 cup rainbow sprinkles, divided Fold in 3/4 cup, reserve the rest for topping.
Whipped cream and topping
  • 2 cup whipped cream Spread over the frozen cake for a smooth base.
  • 1 Additional sprinkles for topping Use generously to cover every visible surface.

Equipment

  • 1 springform pan

Method
 

Make and freeze the crust
  1. Combine crushed Golden Oreos, 1/4 cup rainbow sprinkles, and melted butter, then press firmly into a 9-inch springform pan to form an even layer. Transfer to the freezer for 15 minutes to set.
Layer the ice cream and freeze to firm
  1. Fold 3/4 cup rainbow sprinkles into the softened cake batter or vanilla ice cream until evenly speckled, then spread over the frozen crust in an even layer. Freeze for 4 hours until firm.
Top and fully cover with sprinkles
  1. Cover the top and sides with whipped cream, smoothing it so the surface looks coated but not thin. Cover every visible surface with the remaining rainbow sprinkles, pressing gently so they adhere.
Final freeze, then slice
  1. Freeze the cake for 2 more hours before releasing from the springform pan and slicing. Serve straight from the freezer for the cleanest, most scoopable slices.

Notes

For the cleanest slices, warm the outside of the springform pan briefly with a clean kitchen towel before releasing. Store in the freezer, covered, for up to 2 weeks; it can be frozen longer, but sprinkles may dull. For a lighter option, swap whipped cream for stabilized whipped topping or use reduced-fat ice cream (texture may be slightly softer).