Birthday cake and ice cream are universally adored treats. Some of my fondest childhood memories involve savoring these delights at roller skating parties and pool parties. While I can't take credit for inventing the concept of an ice cream cake, I've come up with a version that I find significantly more convenient than the traditional variety. The best part? It's incredibly straightforward to serve and clean up because everything is prepared in a single pan.What sets my ice cream cake apart is the use of pre-made, individually wrapped birthday cake snacks. Alternatively, you can opt for your favorite store-bought cake or whip up a simple boxed cake. This approach not only simplifies the process but also eliminates the need for extra spoons and bowls, making it a hassle-free dessert option. You have the flexibility to create a single-layer cake or even a two-layer masterpiece, depending on your preferences.
Serving size: 8-10 people
Time: 20 minutes
Ingredients:
- 1 box of individual birthday cakes (8 cakes, unwrapped) or store bought birthday cake
- 1.5 quart vanilla ice cream, softened
- 1 8 ounce tub cool whip, softened
- ½ cup sprinkles, plus more if desired
Directions:
- In a square pan, place the cakes in an even layer and top 1/4 of the sprinkles.
- Add the ice cream in an even layer then add the cool whip on top of the ice cream.
- Add the rest of the sprinkles then place in the freezer for at least 2 hours.
- Slice and enjoy!