I’ve wanted to make an ice cream cake for a while now, as I dream about the cookie crumb filling that Dairy Queen layers in their ice cream cakes! I’m drooling, just thinking about it. I found the perfect imitation of it, and it is so simple- just Oreos and fudge/ganache. It provides a crunchy base for this bright vanilla ice cream cake.
I’m not a huge fan of vanilla ice cream, but I swear I can taste rainbows when I bite into this one. It’s like a magical explosion in your mouth. With that explosion from the colour, and they the overwhelming delight with the cookie crust, this cake not only looks amazing, it tastes fabulous! If you’re not a fan of vanilla like me, you could replace the vanilla ice cream with pretty much any light flavoured ice cream that would work to dye.
The only difficulty when assembling this cake is getting your ice cream to be the perfect consistency in order for it not to be a melted mess, but soft enough to be able to mix the colouring into it. I brought the ice cream out about half an hour before I wanted to make the first layer, and just left it out while I did each layer. It was kind of a sloppy mess at the end, but it worked!
Rainbow Ice Cream Cake
- 18 cups vanilla ice cream + extra for topping
- 1 package Oreos, crushed
- 1 cup chocolate ganache or store bought chocolate topping (recipe for ganache here)
- Americolor Gel Paste- red, orange, yellow, green, blue, purple
- 6 ice cream cones
- Confetti Sprinkles
- Maraschino Cherries
- Vanilla Buttercream (recipe here)
Take ice cream out of freezer to soften. In a medium bowl, combine Oreo crumbs and ganache. Mix together and press into a plastic wrapped 9″ springform pan. Set crust into freezer for 10 minutes to solidify. In a bowl, measure out 3 cups of ice cream and mix in red gel paste. Spoon onto crust when crust is set. Set into freezer for 20-30 minutes until red layer is firm. Measure out 3 cups of vanilla ice cream and colour with orange gel paste. Pour and smooth out on top of red layer. Set into freezer for 20-30 minutes to freeze. Repeat four more times for each colour of ice cream (yellow, green, blue, purple).
When all six layers are assembled, freeze for 3-4 hours, or overnight. While cake is freezing, cut one third of the side of the cone off, leaving two thirds to press into the side of the cake. Do this to all 6 cones.
To remove cake from pan, prepare a hot water bath in a large pan. Place cake into water for 2-3 seconds and remove. This will release the ice cream from the sides of the pan and allow you to slide the bottom of the pan through the mold.
Once removed from the pan, remove the plastic wrap, and touch up any areas needed with a icing spatula.
Press cone portions onto side of cake, and top with additional scoop of ice cream. Top each ice cream scoop with a maraschino cherry and sprinkles. Finish by piping a buttercream border around the top, connecting the ice cream cones. Add another scoop in the centre of desired.
**You can buy the Americolor Gel Pastes from Amazon, or if you’re in Canada, I buy them from Golda’s Kitchen.