Rainbow Ice Cream Cake Recipes

RAINBOW ICE CREAM CAKE

Steps:

• Line a 9-by-5-inch metal loaf pan with enough plastic wrap to come up all the sides with some extra hanging over the edges.
• Puree raspberries in a mini food processor. Add 1/2 cup slightly softened ice cream and process until combined. Carefully pour the mixture into the prepared pan, smoothing the top and pushing the mixture into the corners. Freeze until completely frozen, about 45 minutes.
• Clean the food processor. Puree oranges. Add another 1/2 cup ice cream; process until combined. Carefully pour the orange mixture over the frozen raspberry layer, smoothing the top and pushing the mixture into the corners. Freeze completely. Repeat the pureeing and layering process with the mango, kiwis, blueberries and blackberries, adding 1/2 cup ice cream to each and freezing each layer completely before adding the next. When all the layers are done, cover the top of the cake with plastic wrap and freeze until frozen, at least 4 hours or overnight. To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces.

RAINBOW ICE CREAM CAKE

Steps:

• In a large bowl using a hand mixer, beat heavy cream until medium peaks form.
• Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture among six bowls.
• Add a different color food coloring to each bowl and mix thoroughly.
• Spray a loaf pan with nonstick cooking spray and line with a large piece of plastic wrap. Layer colors in order from red to purple, making sure to spread to the outer edges of the loaf pan.
• When all colors have been used, freeze until firm, about 5 hours.
• When ready to serve, take out of the freezer and remove from loaf pan. Slice and serve.

ITALIAN RAINBOW COOKIE ICE CREAM CAKE

Steps:

• Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them.
• Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes.
• Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
• Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
• When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.

RAINBOW ICE CREAM CAKE

Steps:

• Line an 8-inch cakepan with wax paper, and quickly spread half the strawberry ice cream evenly in pan; cover with more wax paper or plastic wrap, and quickly spread with ahlf of pistachio ice cream.
• repeat process with remaining ice creams. Freeze until smooth.
• Prepare cake mix according to package instructions.
• Spoon batter into 3 well greased and floured 8-inch cakepans.
• Bake at 350F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire racks.
• Gently fold rum into whipped topping, if desired, chill.
• Place serving plate in freezer to chill.
• Place 1 cake layer on chilled serving plate; top with a layer of strawberry ice cream and layer of pistachio ice cream; repeat layers, and then top with remaining layer of cake.
• Frost top and sides of cake with whipped topping.
• garnish, if desired.
• Serve, right away.
• Cover and freeze any left over ice cream cake.

RAINBOW ICE CREAM CAKE

Steps:

• Divide ice cream into thirds. Place into individual bowls to soften to a spreadable consistency while you continue with next steps.
• Tear cake into small pieces. Divide into thirds and place each third into a medium size bowl. Sprinkle one flavor of dry gelatin over each cake portion. Toss lightly with fork until cake is well-coated.
• Place strawberries cake pieces in bottom of a 10 inch tube pan. Sprinkle any excess gelatin over cake. Spoon strawberries over cake. Spread one third of the ice cream over the strawberries.
• Repeat layers with lime cake pieces, crushed pineapple, ice cream, orange cake pieces, oranges and ice cream.
• Freeze until firm, preferably a day or so, so that the gelatin blends into the cake pieces.
• Unmold on a chilled plate and cut into wedges to serve.

RAINBOW COOKIE ICE CREAM CAKE

Steps:

• Coat the bottom and sides of a 9-inch round springform pan with non-stick cooking spray. Line the sides and base with waxed paper - the spray will help it adhere to the pan. Trim the paper to the height of the pan.
• Finely crush the Oreos in a food processor. Add the milk and blend again until the mixture holds together. Set aside.
• Cut each rainbow cookie into thirds. Place one layer of cookies in a ring around the inner side of the cake pan, packing them snugly together. Repeat with the remaining cookies, stacking them up, to create a tightly-packed edge.
• Spoon the oreo cookie crumbs into the centre of the pan and press firmly to cover the bottom. Freeze for 1 hour.
• Remove all 3 flavours of ice cream/sorbet from the freezer. Let them soften for 10 minutes at room temperature. Scoop them out into individual bowls and beat until they are a soft but spreadable consistency.
• Remove the cake pan from the freezer. Scoop the raspberry sorbet into the cake pan, spreading it out into an even layer. Top with the vanilla ice cream in an even layer. Lastly spread the mint chocolate chip ice cream over it in an even layer. Place in the freezer while you whip the cream.
• For the chocolate whipped cream:.
• In a medium bowl, place the chilled heavy cream, sugar and cocoa powder. Use a whisk or electric beaters to whisk until thickened to soft peaks. Transfer to a piping bag fitted with a star tip.
• Remove the cake from the freezer. Pipe the chocolate whipped cream over the top of the cake in little swirls. Place the maraschino cherries on top of the whipped cream around the edge of the cake.
• Freeze the cake overnight until solid.
• To serve, unclip the sides of the pan and pop the cake out. Peel away the waxed paper from the sides. Let sit for 15-20 minutes to soften. Use a sharp knife, dipped in hot water and wiped clean between cuts, to slice the cake into wedges and serve.