So I’m on a bit of an ice cream cake kick. Summer is just the perfect time for them!
And this ice cream cake isn’t difficult to make – you don’t even need an ice cream maker. It takes a little time, but less time than it would take to bake all the different layers as actual cake and then layer and ice everything.
And more importantly it’s skinny! Yes, SKINNY! Plus, it’s full of fresh fruit! So much goodness I could die!
Besides, who can resist the beautiful colors? It’s just so pretty!
I have been wanting to post a rainbow ice cream for a while now actually. This one is my second attempt. The first didn’t quite turn out like I wanted. I was so bummed.
The first time around I thought it’d be cool to color and flavor the ice cream with jello mix. That way I could avoid using icing color.
Unfortunately, I had to use a fair amount of the jello mix to to get the color I wanted. The end result was grainy and didn’t really freeze very well. It just never quite got firm enough.
Now that I have this version though, I’m actually kind of glad that one bombed. Fresh fruit is the way to go! Way better than jello flavor – even if I had to use icing color!
The fruity flavor is just perfect and the fact that it’s fruit makes this delectable ice cream cake that much less guilt-inducing.
I even forwent the real icing for Cool Whip.
Can we just talk about Cool Whip for a sec? I frickin’ love that stuff. My mom gives me crap because “it’s not real whipped cream” but I’m ok with that. I literally run my finger right through the stuff and go to town. Before I know it, half the carton is gone and I’m trying to find someone to blame it on. 🙂 We’re actually lucky it made it into the cake. And it was such a breeze to ice a cake with. So light and easy to spread. Dreamy!
And no, Cool Whip has not paid me to rave about them. I wish. This was entirely for free. I just love the stuff and use it all the time. You’re welcome Cool Whip. 😉
Moving onto the fruity layers. These are the fruits I used, but you can easily substitute other fruits if you prefer.
1. Purple = Grape
2. Blue = Blueberry
3. Green = Kiwi, but I think I’d like to try lime next time. I think the seeds from the kiwi mess up the flavor a bit, so if you use the kiwi, make sure you remove the little black seeds.
4. Yellow = Pineapple
5. Orange = Peach
6. Red = Strawberry
Between each fruity layer is a layer of Cool Whip, which is actually great in place of icing because it isn’t as rich. It doesn’t take away from the taste of the fruit and keeps it light.
So if I haven’t sold you on the awesomeness of this cake and why you should make it yet, here’s one more reason: because I said so. 🙂
One more thing: please don’t be intimidated by the instructions. They seem long, but it’s mostly a lot of layering and freezing. I tried to provide plenty of detail in the instructions so you don’t get confused.Print
This Rainbow Ice Cream Cake is made with no churn ice cream and fresh fruit for a fun and tasty ice cream cake!
ICE CREAM LAYERS
- 20 oz cream cheese
- 1/2 cup + 1/8 cup milk
- 1 1/4 cups sugar
- 20 oz Cool Whip (OR 2 1/2 recipes of homemade whipped cream)
- 1 cup grapes
- 1 cup blueberries
- 1 cup chopped kiwi (about 2 kiwis), OR juice from 2 limes
- 1 cup chopped pineapple
- 1 cup chopped peaches (about 2 peaches)
- 1 cup chopped strawberries
- Purple, blue, green, yellow, orange and red Gel Icing Color
- 12 oz Cool Whip
- 8 oz Cool Whip
MAKING THE ICE CREAM:
LAYERING THE ICE CREAM:
PUTTING IT ALL TOGETHER:
Keywords: rainbow ice cream cake with fresh fruit
This post linked to TidyMom, Shaken Together, Inside BruCrew Life, Mandy’s Recipe Box, Chef in Training, Sugar Bee Crafts, Not Just a Housewife, Naptime Creations, Pint Sized Baker and Love Bakes Good Cakes.
Loving ice cream cake as much as I am? Here are some other ice cream treats: