Funfetti and Cookie Overload Ice Cream Cake

• Baking & Spices

  • 2/3 cup Ice cream sprinkles
  • 4 cups Powdered sugar

• Bread & Baked Goods

  • 3 (8 inch layers funfetti cake

• Dairy

  • 2 sticks Butter, salted
  • 1/4 cup Heavy whipping cream

• Frozen

  • 1 pint Chocolate chip cookie dough ice cream
  • 1 pint Cookies and cream ice cream

• Other

  • 1 TBS and 2 tsp Buttery vanilla Emulsion

Found on confessionsofacookbookqueen.com

Ingredients

• 3 (8 inch) layers funfetti cake, baked,cooled and leveled (I used a mix)
• 1 pint Chocolate Chip Cookie Dough Ice Cream, softened to spreadable consistency
• 1 pint Cookies and Cream Ice Cream, softened to spreadable consistency
• Funfetti Frosting:
• 2 sticks salted butter, slightly softened
• 4 cups powdered sugar
• 1 TBS and 2 tsp Buttery vanilla Emulsion
• 1/4 cup heavy whipping cream
• 2/3 cup ice cream sprinkles

Directions

• Line 2 (8 inch) round pans with plastic wrap. Spread a pint of ice cream in each. Cover and refrigerate several hours or overnight until firm.
• Place one cake round on a plate. Remove plastic wrap from one cake pan and top cake with an ice cream round. Layer another cake, ice cream, cake. Press lightly to make sure its sticking together, then use a knife to trim any ice cream that might be hanging out over the cake. You want the sides to be pretty level.
• Place cake in the freezer while you prepare frosting:
• In the bowl of your mixer, beat butter and butter vanilla emulsion on medium speed until smooth. Slowly add powdered sugar, a little at a time, until just combined. Add heavy cream and beat on high for about 1 minute, until fluffy and smooth. Fold in sprinkles.
• Frost prepared cake. If ice cream begins to get melty, place cake back in the freezer until firm, then finish frosting. Once complete, garnish with cookies, if desired.
• Keep frosted cake stored in the freezer (duh). Remove cake from freezer 10 -15 minutes prior to cutting and serving.