Mini Rainbow Ice Cream Cake
A vibrant mini ice cream cake layered with colorful ice cream, topped with whipped cream and a rainbow of sprinkles.
Ingredients
- 1 pint vanilla ice cream softened
- 1 pint strawberry ice cream softened
- 1 pint blueberry ice cream softened
- 1 cup whipped cream
- 1/4 cup rainbow sprinkles
- 1/4 cup mini chocolate chips optional
Instructions
- Preheat the freezer.
- Line mini cake pans with parchment paper.
- Scoop vanilla ice cream into each pan and freeze for 30 minutes.
- Add a layer of strawberry ice cream, freeze again.
- Repeat with blueberry ice cream, then freeze for 1 hour.
- Top with whipped cream and sprinkles.
- Freeze until firm, around 30 minutes.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Calcium: 10%
- Iron: 2%
- Vitamin C: 4%
- Potassium: 6%
Additional Notes/Tips
- You can swap out the rainbow sprinkles for any candy bits you like – M&Ms, anyone?
- Want it extra creamy? Add a layer of chocolate ganache between the ice cream layers!
- Freeze overnight for a firmer, less drippy cake.