Ice Cream Birthday Cake Recipe

4 2 1
Ice Cream Birthday Cake Recipe
Ice Cream Birthday Cake Recipe photo by Taste of Home
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Ice Cream Birthday Cake Recipe

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4 2 1
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When we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Now that I'm a parent, I go with jimmies. —Becky Herges, Fargo, North Dakota
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + freezing

Ingredients

  • 4 cups birthday cake-flavored ice cream or flavor of your choice, softened if necessary
  • 1 funfetti cake mix (regular size)
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Sprinkles

Directions

Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm.
Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely.
Using a serrated knife, trim tops of cakes if domed. Place one cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm. Yield: 12 servings.
Originally published as Ice Cream Birthday Cake in Simple & Delicious June/July 2015

Nutritional Facts

1 slice: 374 calories, 19g fat (8g saturated fat), 66mg cholesterol, 315mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 5g protein.

  • 4 cups birthday cake-flavored ice cream or flavor of your choice, softened if necessary
  • 1 funfetti cake mix (regular size)
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Sprinkles
  1. Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm.
  2. Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. Using a serrated knife, trim tops of cakes if domed. Place one cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm. Yield: 12 servings.
Originally published as Ice Cream Birthday Cake in Simple & Delicious June/July 2015

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gina.kapfhamer User ID: 8717427 262012
Reviewed Mar. 3, 2017

"Looks delicious, can't wait to try out this recipe!"

MY REVIEW
Bhagya User ID: 6726718 230787
Reviewed Aug. 6, 2015

"Really easy to make :)"

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