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Birthday Cake Ice Cream Cake

Birthday cake ice cream cake with funfetti crumbles and cake-batter ice cream layered under a whipped cream frosting blanket and rainbow sprinkles. Built for an easy no-bake celebration cake, with firm freezing layers that slice cleanly.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Baked funfetti cake (8-inch round)
  • 1 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 Soften before spreading.
Rainbow sprinkles
  • 0.5 cup rainbow sprinkles Fold half into the softened ice cream; reserve more for pressing on top and sides.
Whipped cream
  • 2 cup whipped cream Use to cover top and sides.
Vanilla frosting
  • 0.5 cup vanilla frosting For brushing the cake layers.
Birthday candles
  • 1 birthday candles Optional, for decoration; press into the whipped cream top.

Equipment

  • 1 springform pan

Method
 

Layer the cake base
  1. If slicing cake, arrange one funfetti cake layer in a 9-inch springform pan and brush it with vanilla frosting.
  2. Fold rainbow sprinkles into the softened birthday cake or cake batter ice cream until evenly speckled, then spread a layer over the funfetti layer.
  3. If using a second cake layer, place it on top and brush it with vanilla frosting.
Freeze until firm
  1. Freeze the assembled cake for 4 hours until completely firm, so the layers hold together when sliced.
Frost and decorate
  1. Cover the top and sides with whipped cream, smoothing as you go to create an even surface.
  2. Cover every inch with rainbow sprinkles and press birthday candles into the top.
Final freeze and serve
  1. Freeze for 2 hours before releasing from the pan and serving, for the cleanest slice and best texture.

Notes

Pro tip: soften the ice cream just enough to spread—if it melts too much, refreeze with the cake assembled so layers set cleanly. Store covered in the freezer up to 7 days; freezer yes—freeze up to 1 month. For a lighter option, use reduced-fat whipped topping (or whipped cream light) in the same amount; the structure will still hold with the firm freezing steps.