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This delightful Funfetti Icebox Cake is a no-bake dessert that combines the flavours of a classic Funfetti cake with the convenience of an ice cream cake. Layers of creamy, vanilla-flavoured, fluffy ice cream, and colourful sprinkles are sandwiched between layers of vanilla cookies. Topped with a generous dollop of whipped cream and a shower of sprinkles. This cake is bursting with fun and flavour and can be made in advance. A fun summer treat that has a luscious, melt-in-your-mouth feel that will be a hit at any gathering or celebration. With its simple assembly and delightful taste, this Funfetti Icebox Cake is a crowd-pleasing dessert that brings joy to all ages.
Why You'll Love This Funfetti Icebox Cake
- Celebration and Festivity: Funfetti Icebox Cake is the epitome of celebration and joy. The colorful sprinkles incorporated into the cake batter create a festive and fun appearance, making it the perfect dessert for birthdays, parties, or any special occasion. It brings a sense of excitement and adds a whimsical touch to any gathering.
- Funfetti Icebox Cake can be made in advance, saving time and reducing stress. Whether you’re hosting a party or simply want to have a sweet treat on hand, being able to prepare the cake ahead of time allows you to focus on other preparations or enjoy the event without worrying about last-minute dessert arrangements.
Customization and Creativity: One of the best aspects of a Funfetti Ice Cream Cake is its versatility and opportunity for customization. You can choose your favorite ice cream flavors to layer between the cake, allowing for endless possibilities. Whether you prefer classic vanilla, chocolate, or want to get adventurous with unique flavors like cookies and cream or mint chocolate chip, you can tailor the ice cream cake to your taste preferences. Additionally, you can decorate the cake with additional sprinkles, whipped cream, or even candles to make it truly personalized.
Ingredients Needed
1 Cup Cool Whip
30-35 Vanilla Cookies (I used 2 Packs of Golden Oreos)
1/2 Cup Milk
1/2-1/3 Cup Rainbow Sprinkles
Ice Cream Mixture
2 Cups Heavy Whipping Cream
1/4 Cup Vanilla or Funfetti Cake Mix (I used Betty Crocker’s Brand)
1/2 Cup Milk
1/3 Cup Sweetened Condensed Milk
1 Tablespoon Vanilla Extract
How To Make Funfetti Icebox Cake
In a bowl, use a hand mixer or whisk to beat the cold heavy whipping cream until stiff peaks form. The cream should hold its shape when the bowl is turned upside down.
In another bowl, combine the dry cake mix, milk, sweetened condensed milk, and vanilla extract. Whisk until there are no lumps.
Gradually add the cake mixture to the whipped cream, gently folding them together to avoid deflating the air.
Prepare a 9-inch round cake pan or a springform pan. Dip vanilla cookies into milk and arrange them in a single layer at the bottom of the pan. Break up additional cookies to fill any gaps.
Pour half of the ice cream mixture over the cookies, then sprinkle 1/4 cup of sprinkles on top. Repeat the layers by adding another layer of dipped cookies and the remaining ice cream mixture.
Decorate the ice cream cake with Cool Whip and additional sprinkles. Use a piping bag to pipe the Cool Whip and get creative with the decoration.
Place the cake on a level surface in the freezer and freeze for at least 6 hours. For best results, make the cake a day ahead.
Before serving, let the ice cream cake sit at room temperature for 10-15 minutes to make it easier to cut. Use a sharp, large chef knife to slice the cake into portions. Enjoy! 🙂
Equipment & Products Needed
9″ Spring Form Pan
Hand Mixer
Rainbow Sprinkles
Notes + Tips for Funfetti Icebox Cake
- Freezing time: Freeze the ice cream cake for at least 6 hours or overnight for best results. This will ensure that the Funfetti Icebox Cake sets properly and holds its shape when sliced. When it is time to serve, the ice cream cake sit at room temperature for 10-15 minutes to make it easier to cut through the frozen layers.
- Whipping the cream: Make sure the heavy whipping cream is very cold before whipping. Tip: chill the mixing bowl and beaters in the freezer for a few minutes prior to whipping. This will help the cream whip faster and achieve stiff peaks.
- Variations: Feel free to customize the recipe by using different flavors of cake mix, cookies, or sprinkles. You can also experiment with adding mix-ins such as crushed candies or chocolate chips between the layers for added texture and flavor.
Cookie selection: Golden Oreos are used in this Funfetti Icebox Cake recipe, but you can experiment with other flavors of cookies or even use homemade cookies if desired. Choose cookies that will complement the flavours of the ice cream and cake mix. Dip the cookies quickly into the milk to soften them slightly. Be careful not to soak them for too long, as they may become too soggy and affect the texture of the final cake.
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Ingredients:
- 1 Cup Cool Whip
- 30-35 Vanilla Cookies (I used 2 Packs of Golden Oreos)
- 1/2 Cup Milk
- 1/2-1/3 Cup Rainbow Sprinkles
Ice Cream Mixture
- 2 Cups Heavy Whipping Cream
- 1/4 Cup Vanilla or Funfetti Cake Mix (I used Betty Crocker's Brand)
- 1/2 Cup Milk
- 1/3 Cup Sweetened Condensed Milk
- 1 Tablespoon Vanilla Extract
Instructions:
- In a bowl, use a hand mixer or whisk to beat the cold heavy whipping cream until stiff peaks form. The cream should hold its shape when the bowl is turned upside down.
- In another bowl, combine the dry cake mix, milk, sweetened condensed milk, and vanilla extract. Whisk until there are no lumps.
- Gradually add the cake mixture to the whipped cream, gently folding them together to avoid deflating the air.
- Prepare a 9-inch round cake pan or a springform pan. Dip vanilla cookies into milk and arrange them in a single layer at the bottom of the pan. Break up additional cookies to fill any gaps.
- Pour half of the ice cream mixture over the cookies, then sprinkle 1/4 cup of sprinkles on top. Repeat the layers by adding another layer of dipped cookies and the remaining ice cream mixture.
- Decorate the ice cream cake with Cool Whip and additional sprinkles. Use a piping bag to pipe the Cool Whip and get creative with the decoration.
- Place the cake on a level surface in the freezer and freeze for at least 6 hours. For best results, make the cake a day ahead.
- Before serving, let the ice cream cake sit at room temperature for 10-15 minutes to make it easier to cut. Use a sharp, large chef knife to slice the cake into portions. Enjoy! 🙂
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