Miniature Rainbow Sprinkle Ice Cream Cakes
Serves: 12
 
Ingredients
  • 2 quarts strawberry ice cream, softened
  • 1⁄2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1⁄2 teaspoon vanilla extract
  • 2 large eggs
  • 1¾ cups self-rising flour
  • ¾ cup whole milk
  • ¼ cup rainbow sprinkles*
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • ¼ teaspoon almond extract
  • Garnish: rainbow sprinkles
Instructions
  1. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spoon ice cream into prepared pan, and spread in an even layer. Freeze until firm.
  2. Preheat oven to 350°. Line bottom of a 15x10-inch jelly roll pan with parchment paper. Spray with baking spray with flour.
  3. In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. With mixer on low speed, gradually add flour alternately with milk, beginning and ending with flour, beating just until combined after each addition. Stir in sprinkles. Pour batter into prepared pan, smoothing top with an offset spatula.
  4. Bake until top is golden brown and springs back when lightly touched in center, about 15 minutes. Let cool completely in pan on a wire rack. Refrigerate until chilled.
  5. Using a 2 1⁄4-inch round fluted cutter, cut chilled cake, twisting cutter, into 24 rounds. Place 12 rounds on a rimmed baking sheet lined with parchment or wax paper.
  6. Using a 2 1⁄4-inch round fluted cutter dipped in water, cut 12 circles from prepared ice cream. Place ice cream rounds onto 12 cake rounds on baking sheet. Top with remaining cake rounds. Freeze until firm.
  7. In a medium bowl, beat cream, confectioners’ sugar, and almond extract with a mixer at high speed just until stiff peaks form. Dollop cream mixture onto cakes. Garnish with sprinkles, if desired.
Notes
*We used Betty Crocker Rainbow Sprinkles.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/miniature-rainbow-sprinkle-ice-cream-cakes/