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Funfetti Ice Cream Birthday Cake
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5 from 1 vote

Funfetti Birthday Ice Cream Cake

My absolute favorite birthday cake to make - with boxed cake and ice cream!
Prep Time30 minutes
Cook Time45 minutes
Chill Time4 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 547kcal

Ingredients

  • 1 box Funfetti cake mix
  • 1.5 quart carton of ice cream you can use whatever flavor you like - we used vanilla bean
  • 15 Oreos
  • 16 ounce jar hot fudge sauce
  • 1 pint heavy whipping cream
  • ¼ cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • sprinkles!

Instructions

  • Preheat oven to 350 degrees F.
  • Prepare cake mix according to package directions.
  • Pour into a well greased 9" springform pan that is sitting on a baking sheet.
  • Bake in preheated oven for 42-48 minutes. After 40 minutes, check every couple of minutes. The top will look golden, and you want to make sure the the middle is fully baked. If a toothpick comes out gooey, keep baking.
  • Let cool completely, about 2 hours.
  • 30 minutes before you're ready to assemble, set the ice cream out on the counter to thaw.
  • Place Oreos in food processor and pulse until large crumbs form. You don't want it to be completely crushed like you would with a cookie crust for a pie. They should be large crumbs. You can also do this by placing the Oreos in a large gallon Ziplock bag and roll a rolling pin over it. Set aside.
  • Once ice cream is thawed and cake has cooled completely, remove sides from springform pan and cut cake in half horizontally.
  • Leave the bottom layer on the springform pan bottom and return the sides around the cake pan.
  • Spread half of the carton of ice cream over the bottom cake layer.
  • Top with Oreo crumbs.
  • Heat jar of hot fudge in microwave by heating on medium heat for 1 minute, or until warm enough to drizzle.
  • Drizzle hot fudge over Oreo crumbs, evenly distributing. You can use a spatula to spread it all out if needed.
  • Spread remaining ice cream over the hot fudge, then top with second half of cake.
  • Cover with plastic wrap and freeze at least 2 hours.
  • After 2 hours, add whipping cream, sugar, and vanilla to a large bowl and beat with electric mixer and beat until medium to stiff peaks form.
  • Take sides off springform pan and ice the cake.
  • Place in freezer and freeze another hour or two until ready to serve.
  • Slice, serve, and enjoy!

Notes

This cake requires quite a bit of "hands-off" time. You have to wait for the cake to cool, and for the assembled ice cream cake to freeze twice. So plan ahead! I recommend making the cake and assembling it a day in advance. Then you can take the springform pan off and ice it the day of. I liked freezing the cake for an additional couple of hours after icing it with the whipped cream frosting, but it can be iced and served immediately if you're pressed for time.

Nutrition

Calories: 547kcal | Carbohydrates: 72g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 405mg | Potassium: 328mg | Fiber: 2g | Sugar: 48g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 2mg