Sparkling Ice Cream Cake


Sparkling Ice Cream Cake

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    A 9-by-13-inch cake made from scratch or a box mix will supply enough crumbs for the blue and red cake balls.

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    Servings and Ingredients

    Serves 16
    1(18.25 oz) box Hy-Vee extra moist white cake mix
    1 ¼ c.water
    3egg whites
    c.Hy-Vee vegetable oil
    7 tbsp.Hy-Vee butter, melted
    1 ½ c.finely crushed chocolate wafers or Hy-Vee chocolate graham crackers (about 9 full graham cracker sheets)
    1(16 oz) jar hot fudge topping, warmed
    4 tbsp.Hy-Vee creamy buttercream frosting, divided
    Several drops red food coloring
    Several drops blue food coloring
    12 c.It's Your Churn vanilla ice cream, softened, divided
    1 c.thawed Hy-Vee whipped topping
    Festive sprinkles, for garnish
    Sparklers, optional


    1. Prepare cake according to package directions with water, egg whites and vegetable oil for a 9-by-13-inch cake. Cool completely.
    2. Line bottoms of two 9-inch springform pans with removable bottoms with parchment paper; set aside. Line a cookie sheet with waxed paper; set aside.
    3. For crust, combine melted butter and crumbs. Spread in bottom of one prepared springform pan, pressing evenly. Spread fudge topping on top. Freeze for 1 hour or until firm.
    4. Place half of prepared cake, 2 tablespoons buttercream frosting and red food coloring in a food processor. Cover and process until smooth. Measure out 1-1/2-ounce portions of cake mixture and roll into balls until smooth (about 1-inch balls). Place on prepared cookie sheet.
    5. Clean food processor. Repeat Step 4, except use blue food coloring. Cover and freeze cake balls until needed.
    6. Spread 2 cups softened ice cream over fudge layer in spring form pan. Spread 2 cups more softened ice cream in remaining spring form pan. Freeze layers for 1 hour or until firm.
    7. Randomly arrange red and blue cake balls on top of ice cream layers. Spoon 6 cups softened ice cream around and over cake balls, filling pans to the top. Cover and freeze for 4 hours or until firm.
    8. To assemble cake, remove frozen desserts from pans; peel off parchment paper. Place dessert with crumb crust on serving plate. Spread top with whipped cream. Top with remaining dessert. Spread remaining 2 cups softened ice cream over sides and top. Decorate with sprinkles. Freeze for 2 hours or until cake is firm. If desired, just before serving insert sparklers—used for decorative purposes only—into cake.

    Nutrition facts


    570 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 60mg
    • Sodium: 400mg
    • Total Carbohydrates: 75g
    • Protein: 7g

    Daily Values

    Vitamin A 10%
    Vitamin C 0%
    Iron 6%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Summer 2016.