Description
A moist chocolate cake layered with creamy vanilla ice cream and sprinkles, creating a festive, crowd-pleasing dessert with a playful twist. Ideal for celebrations and gatherings.
Ingredients
Cooking spray (for pan)
1 (15.25-oz.) box chocolate cake mix (includes ingredients on box)
1/2 pint vanilla ice cream (softened)
1/2 cup rainbow sprinkles (plus more for garnish)
1 cup heavy cream
1/4 cup powdered sugar
Instructions
Preheat oven to 350°F. Line two 8″ round cake pans with parchment paper and grease with cooking spray.
Prepare cake mix according to package instructions. Divide batter between pans and bake until a toothpick inserted in the center comes out clean (about 25 minutes). Let cakes cool completely.
In a bowl, mix softened vanilla ice cream with 1/2 cup rainbow sprinkles. Use a serrated knife to level the tops of the cakes. Place one cake in an 8″ springform pan. Spread ice cream mixture over the cake, then top with the second cake. Freeze for 4 hours until firm.
While the cake freezes, beat heavy cream and powdered sugar in a bowl until stiff peaks form. Remove cake from springform pan and frost the top with whipped cream. Garnish with additional sprinkles.
Notes
Ensure ice cream is softened before mixing to avoid clumps.
Use aluminum foil to create a circular mold for easier slicing after freezing.
Make ahead: Freeze up to 24 hours. Thaw in the refrigerator before serving.
- Prep Time: 30
- Cook Time: 25
- Category: Desserts
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420
- Sugar: 55g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg