Confetti Ice Cream Cake
Makes 1 (9-inch) cake
  • Confetti Cake (recipe follows)
  • Maraschino Cherry Ice Cream (recipe follows)
  • Sweetened Whipped Cream (recipe follows)
  • Garnish: colored sprinkles
  1. Line a tall-sided 9-inch round springform pan with plastic wrap.
  2. Gently place half-circle Confetti Cake layers in prepared pan. Remove Maraschino Cherry Ice Cream layer from freezer, and place on top of cake layer. Top with remaining Confetti Cake layer, and cover with plastic wrap. Freeze overnight.
  3. Remove cake from pan, and remove plastic wrap. Top with Sweetened Whipped Cream. Garnish with sprinkles, if desired. Serve immediately, or wrap in plastic wrap, and freeze for up to 3 months. (If you plan on freezing, wait to top with Sweetened Whipped Cream until ready to serve.) Remove from freezer 5 minutes before serving. Use a long chef’s knife dipped in warm water to cut into wedges.
Recipe by Bake from Scratch at