Rainbow ice cream cake recipe ingredients:
• 18 cups vanilla ice cream + extra for topping
• 1 package Oreos, crushed
• 1 cup chocolate ganache or store bought chocolate topping (recipe for ganache: )
• Americolor Gel Paste- red, orange, yellow, green, blue, purple
• 6 ice cream cones
• Confetti Sprinkles
• Marachino Cherries
• Vanilla Buttercream (recipe here: )
Take ice cream out of freezer to soften. In a medium bowl, combine Oreo crumbs and ganache. Mix together and press into a plastic wrapped 9″ springform pan. Set crust into freezer for 10 minutes to solidify. In a bowl, measure out 3 cups of ice cream and mix in red gel paste. Spoon onto crust when crust is set. Set into freezer for 20-30 minutes until red layer is firm. Measure out 3 cups of vanilla ice cream and colour with orange gel paste. Pour and smooth out on top of red layer. Set into freezer for 20-30 minutes to freeze. Repeat four more times for each colour of ice cream (yellow, green, blue, purple).
When all six layers are assembled, freeze for 3-4 hours, or overnight. While cake is freezing, cut one third of the side of the cone off, leaving two thirds to press into the side of the cake. Do this to all 6 cones.
To remove cake from pan, prepare a hot water bath in a large pan. Place cake into water for 2-3 seconds and remove. This will release the ice cream from the sides of the pan and allow you to slide the bottom of the pan through the mold.
Once removed from the pan, remove the plastic wrap, and touch up any areas needed with a icing spatula.
Press cone portions onto side of cake, and top with additional scoop of ice cream. Top each ice cream scoop with a marachino cherry and sprinkles. Finish by piping a buttercream border around the top, connecting the ice cream cones. Add another scoop in the center if desired.