Mini Rainbow Ice Cream Cake: because sometimes, life needs to be as colorful and sweet as a rainbow. Who doesn’t love ice cream in every color imaginable? This cake is all about indulgence in bite-sized, vibrant layers. It’s perfect for a party or a “treat yourself” moment when you’re tired of regular, boring desserts. The layers are as bold as your personality, and each bite is a sugar rush waiting to happen. Why settle for one flavor when you can have them all? You’ll love it. Your waistline might not, but who cares?
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.
