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–+ servings

Funfetti Icebox Cake

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 300 kcal

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! :)

Video

Nutrition

Calories: 300kcal
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