I have been asked to make a Rainbow Cake in Ice Cream Cake, so I thought I would share it with you all. This is really simple to make it just takes a little time and patience.

Have fun and add different flavours to each layer.

If you like this recipe why not check out my Rainbow Pinata Cake http://youtu.be/LIu_0-7JOvg

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Ice Cream Cake

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How to  make a RAINBOW ICE CREAM CAKE – Rainbow Cake
Prep Time: 30 minutes
Freezing Time: At least 5 Hours
Servings: 8 – 12

For each Layer (I made 6 layers)

  • 120g / 4oz Thick Whipping Cream
  • 60g /2 oz of Condensed Milk
  • Food Colouring
  • Flavouring, if desired
  • Thin Layer Of Sponge Cake for the base of the cake
  • Hundreds and Thousands, Sprinkles , for the top  

Loaf Tin size : 9inch x 5inch / 23cm x 13cm

For  products we use in this video visit Here

Watch the full Video Tutorial


  1. For each layer of the rainbow cake you need to make one layer or ice cream. I make each colour separately as I find it makes it easier.
  2. To start with take a loaf tin and line it with some waxed paper. I find it easier to brush a little oil onto the tin and then ‘stick’ the waxed paper to the oil, this holds the paper in place.                                                   
  3. So for each layer you need to place the cream and condensed milk into a bowl. Using a hand whisk or stand mixer whisk the cream and milk together until they form soft peaks. Add a few drops of food colouring and flavouring and mix it through thoroughly.
    Pour the mix into the prepared loaf tin and using the back of a spoon make it as smooth and flat as possible. Place the tin in the freezer for 30 minutes.
  4. Remove and before adding the next layer use a spatula to flatten and smooth the ice cream.  
  5. Repeat steps 3 -4 for each colour. I made six layers using Pink, Blue,Green, Yellow, Purple and red.
  6. Once the last layer has been added to the tin and before you place it in the freezer, take the sponge cake and cut it to the same size as the loaf tin. Lay the sponge cake on to the wet cream mixture and press it gently but firmly in place.
  7. Now place the loaf tin into the freezer to completely set for at least 2 hours. I left mine overnight.Once it has set completely remove from the freezer and tip the cake out of the loaf tin.
  8. The sponge should now be the base of the cake. Sprinkle hundreds and thousands over the top. I used a spoon to push them gently into the ice cream so they didn’t fall off as soon as a slice was cut.
    Using a sharp knife trim each side of the cake to allow the layers to show through nice and clearly.
    Place onto a serving plate and keep in the freezer until ready to eat.    

Have fun and Enjoy!

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Ice Cream Cake



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