Ice Cream Celebration Cake

June 29, 2020


Line 8-inch cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover and freeze for at least 2 hours.

Heat oven to 350 degrees. Grease and flour one (8-inch) round baking pan. Set aside. Combine flour, baking powder, and salt in bowl. Set aside. Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed. Gently stir in sprinkles. Pour batter into prepared pan. Bake 29 to 34 minutes, or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes.

Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely. Evenly cut cake into 2 layers. Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed top up. Before serving place whipping cream, powdered sugar and vanilla in bowl. Beat on high until stiff peaks form. Scoop and swirl on top of cake. Add additional sprinkles and top with food-grade sparkler, if desired. Serve each piece with a maraschino cherry.

Recipe and photo courtesy of Land O’Lakes, Inc.


4 cups vanilla ice cream, slightly softened

1 1/3 cups all-purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup sugar

1/2 cup Land O Lakes® butter, softened

2 large Land O Lakes® eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2/3 cup whole milk

3 tablespoons rainbow jimmy sprinkles

1 1/2 cups Land O Lakes® heavy whipping cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

Maraschino cherries

Additional sprinkles, if desired