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Easy rainbow ice-cream cake

  • 6:20 Prep
  • 10 Servings


  • 2 x 300ml ctns double cream
  • 395g can sweetened condensed milk
  • 6 different food colourings (see note)
  • 100g bought butter cake, cut into 1cm-thick slices
  • Hundreds and thousands, to decorate


  • 1
    Line the base and sides of an 11 x 20cm (base measurement) loaf pan with baking paper, allowing 2 long sides to overhang. Combine the cream and condensed milk in a large jug.
  • 2
    Pour one-sixth of the cream mixture into a small bowl. Use electric beaters to beat until soft peaks form, do not over-beat. Add one of the food colourings, adding a few drops at a time and stirring until vibrant in colour. Spoon into the prepared pan and smooth the surface. Place in the freezer for 1 hour to chill or until firm.
  • 3
    Repeat step 2, in 5 more batches, with the remaining cream mixture and 5 different food colourings to make 5 more layers.
  • 4
    While the last layer of ice-cream is still a little soft, cover with the cake, trimming to fit. Freeze overnight.
  • 5
    To remove the ice-cream cake, place the pan on a hot cloth for 30 seconds. Use the paper to pull the cake out of the pan. Place, cake-side down, on a platter. Press hundreds and thousands on the top of the cake.

Source: taste.com.au


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