Carnival Ice Cream Cake

A Fun & Colorful Dessert

Bring the fun of the fair to your table with this Carnival Ice Cream Cake! Packed with vibrant colors, layers of creamy ice cream, and crunchy, sweet toppings, this cake is perfect for birthday parties, summer gatherings, or any celebration where fun meets indulgence.

Ingredients

For the Base:

1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, homemade or store-bought)

For the Ice Cream Layers:

1 pint rainbow sherbet or fruit-flavored ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/2 cup rainbow sprinkles
1/2 cup crushed candy (like popcorn balls, gummy candies, or candy-coated chocolates)
Optional: drizzle of chocolate syrup or caramel sauce

Instructions

1. Prepare the Cake Base

Place the cake layer at the bottom of a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.

2. Layer the Ice Cream

Spread the softened rainbow sherbet evenly over the cake base. Smooth with a spatula.
Add the softened vanilla ice cream on top and smooth again.

3. Freeze the Cake

Cover with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Toppings

Spread whipped topping over the frozen ice cream layers.
Sprinkle generously with rainbow sprinkles and crushed candy. Drizzle chocolate syrup or caramel if desired.

5. Final Freeze & Serve

Freeze for an additional hour to let everything set. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for a Perfect Carnival Ice Cream Cake

Vibrant Layers: Use bright, colorful ice cream flavors or sherbet to create a fun, eye-catching cake.
Candy Crunch: Mix in crushed candy pieces between layers for a surprise crunch.
Party Presentation: Pipe whipped topping in fun swirls around the edges for a carnival-inspired look.
Quick Alternative: Use pre-made ice cream cakes or cookies as the base to save time.

Why You’ll Love This Cake

This cake is not only delicious but also a feast for the eyes. The colorful layers and fun toppings make it perfect for kids and adults alike. It’s easy to assemble and brings the carnival spirit right to your dessert table.

Serving Suggestion:
Serve with extra sprinkles, a drizzle of chocolate or caramel, and maybe a few gummy candies on top for the ultimate festive experience.

OTHER RECIPES

INGREDIENTS

1 (10 ounce) round angel food cake
1 package strawberry Kool-Aid
1 package orange Kool-Aid
1 package raspberry Kool-Aid
1 (10 ounce) package frozen strawberries
1 (No. 1) can peaches
1 (10 ounce) package frozen raspberries
1/2 gallon vanilla ice cream, softened until spreadable

INSTRUCTIONS
Tear cake into bite-size pieces. Divide among 3 bowls.

Mix 1 package of Kool-Aid with each cake bowl.

Line 10-inch angel food cake pan with foil.

Place strawberry cake in pan.

Cover with frozen strawberries with juice. Spread 1/2 of ice cream over top.

Place orange cake with peaches in next.

Place raspberry cake over and then frozen raspberries with juice.

Cover with remaining ice cream. Freeze 24 hours.
Two hours before serving, put into refrigerator.

Thirty minutes before serving, unmold. Enjoy !

VIDEO:

ICE CREAM CAKE RECIPE