Sparkling Ice Cream Cake


Sparkling Ice Cream Cake

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Vanilla ice cream cake topped with red, white and blue sprinkles and garnished with sparklers

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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
    3 egg whites
    ⅓ 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

    Things To Grab


      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.