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Rainbow Ice Cream Cake

Rainbow ice cream cake with vibrant horizontal sherbet stripes, layered in a white whipped-topping exterior for an eye-catching frozen kids birthday cake. The rainbow sherbet layers (purple, orange, yellow, green, and red) are assembled quickly with freezing between each stripe for clean, sliceable results.
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Prep Time 45 minutes
Freezing 8 hours 30 minutes
Total Time 9 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed.
  • 6 tbsp butter Melted.
Rainbow sherbet layers
  • 1 pint raspberry sorbet Spread in a thin layer; work quickly.
  • 1 pint orange sherbet Spread in a thin layer; freeze between layers.
  • 1 pint lemon sorbet Spread in a thin layer; freeze between layers.
  • 1 pint lime sherbet Spread in a thin layer; freeze between layers.
White whipped topping
  • 2 tub whipped topping Use 8 oz tubs.
Sprinkles
  • 1 rainbow sprinkles For generous decoration.

Equipment

  • 1 sheet pan
  • 1 springform pan

Method
 

Make the Oreo crust
  1. Press the crushed Oreo cookies and melted butter firmly into a 9-inch springform pan to form an even crust layer, then place it on a sheet pan. Freeze for 15 minutes until set.
Layer the rainbow sherbet stripes
  1. Work quickly and spread the raspberry sorbet in a thin, even layer over the chilled crust, keeping the top smooth. Freeze for 30 minutes until firm, then repeat with the orange sherbet, freezing for 30 minutes until firm again.
  2. Repeat again with the lemon sorbet, spreading in a thin, even layer and freezing for 30 minutes until firm. Repeat with the lime sherbet, then freeze the layered cake until solid (4 hours total).
Top and decorate
  1. Once completely solid, cover the top and sides with the whipped topping to create a smooth white exterior. Decorate generously with rainbow sprinkles and return to the freezer for 2 more hours to set the topping.
Serve
  1. Slice the cake with clean cuts to reveal the rainbow sherbet layers. Serve immediately for the most vivid stripes.

Notes

For the cleanest sliceable stripes, keep the sherbet cold and spread each layer quickly; if it softens, refreeze a few extra minutes before adding the next color. Store covered in the freezer up to 5 days. Freezing is yes—freeze assembled for best texture. For a dairy-free swap, use a dairy-free whipped topping that whips or spreads similarly.