Funfetti and Cookie Overload Ice Cream Cake

Fans of cake and ice cream are going to go CRAZY over this Funfetti and Cookie Overload Ice Cream Cake. Funfetti Cake is layered with cookie dough and cookies and cream ice cream. Top all that off with a layer of funfetti frosting, and you’ve got a recipe for a PARTY!!

I firmly believe that there aren’t enough ice cream cakes in the world.

Hello, it’s cake and ice cream all smashed together. What’s not to like? If you ask me, we should have ice cream cakes at every life event that ever happens.

Child birth would have been a lot more bearable if I had an ice cream cake waiting on me afterwards, do you know what I’m saying?

Christenings, graduations, getting through the day without peeing your pants or punching anyone…I can literally think of hundreds of occasions where an ice cream cake would be appropriate.

The problem with ice cream cakes is that people seem to think you can only buy them at special stores.

One time Lindsay Lohan got her ice cream cakes taken away because her mom kept flipping out. And I kept thinking, “dude, seriously…make your own dang ice cream cakes”. Celebrities are SO ENTITLED.

Ice cream cakes are a life skill they should teach it school. Who needs stupid algebra? Knowing algebra doesn’t stop you from getting in trouble from the Carvel police. Knowing algebra doesn’t make childbirth easier.

CAN WE PLEASE MAKE THIS A THING?

For this particular ice cream cake, I went ALL out. Funfetti cake, cookie dough ice cream, cookies and cream ice cream, and funfetti frosting. It’s like a party in dessert form. A child’s dream!!

Also mine. It was so good.

Let’s do this!!

The cake:

1. I used a box mix Funfetti because I like to make my life as easy as possible. If a homemade cake is important to you, I have the PERFECT Homemade Confetti Cake Recipe HERE. Either way, bake that cake up in 3 (8 inch) round pans. Alternately, you could use two pans, but fill one pan more than the other so you can split the bigger one in half.

2. You’ll want 3 layers, however you do it. If you fill one pan more, adjust your baking time and keep in mind one cake will be done baking earlier than the other.

3. Let the cakes cool, blah blah blah.

The ice cream:

1. Now is the good part — line 2 8 inch cake pans with plastic wrap and fill each with 1 pint softened ice cream. 2 pints if you’re feeling lucky, but one is good enough.

2. Cover those and freeze until hardened.

3. Now slap one cake layer on a plate. Top with a frozen ice cream round, another cake, and repeat until assembled. Pop back in the freezer while you prepare frosting.

The frosting:

1. Prepare frosting, frost (quickly!! If things get melty, just stick it back in the freezer and resume when it’s chilled enough) and keep cake in the freezer until ready to serve.

2. I recommend letting the cake sit out for 10-15 minutes before cutting and serving.

Ingredients

• 3 (8 inch) layers funfetti cake, baked,cooled and leveled (I used a mix)
• 1 pint Chocolate Chip Cookie Dough Ice Cream, softened to spreadable consistency
• 1 pint Cookies and Cream Ice Cream, softened to spreadable consistency
• Funfetti Frosting:
• 2 sticks salted butter, slightly softened
• 4 cups powdered sugar
• 1 TBS and 2 tsp Buttery vanilla Emulsion
• 1/4 cup heavy whipping cream
• 2/3 cup ice cream sprinkles

Instructions

1. Line 2 (8 inch) round pans with plastic wrap. Spread a pint of ice cream in each. Cover and refrigerate several hours or overnight until firm.
2. Place one cake round on a plate. Remove plastic wrap from one cake pan and top cake with an ice cream round. Layer another cake, ice cream, cake. Press lightly to make sure it's sticking together, then use a knife to trim any ice cream that might be hanging out over the cake. You want the sides to be pretty level.
3. Place cake in the freezer while you prepare frosting:
4. In the bowl of your mixer, beat butter and butter vanilla emulsion on medium speed until smooth. Slowly add powdered sugar, a little at a time, until just combined. Add heavy cream and beat on high for about 1 minute, until fluffy and smooth. Fold in sprinkles.
5. Frost prepared cake. If ice cream begins to get melty, place cake back in the freezer until firm, then finish frosting. Once complete, garnish with cookies, if desired.
6. Keep frosted cake stored in the freezer (duh). Remove cake from freezer 10 -15 minutes prior to cutting and serving.

Best cake ever! Best cake ever!

Enjoy and have a very happy Monday!!

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