Easy Funfetti Ice Cream Cake

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I love desserts that look festive without a lot of fuss, and this Funfetti Ice Cream Cake is exactly that: colorful, crowd-pleasing, and quick to pull together. It uses three pantry-friendly components—refrigerated sugar cookie dough, vanilla ice cream, and funfetti frosting—to create a party-ready treat in under an hour of active time. The result is a crunchy cookie base, creamy, soft-centered ice cream layer studded with sprinkles, and a glossy topping that gives every slice a celebration-ready sparkle.

This recipe is intentionally straightforward. You don’t need to bake multiple layers or temper custards. The cookie layer bakes in a single sheet pan, the ice cream is loosened and mixed with frosting for scoopable spreadability, and the whole cake firms up in the freezer. It’s an ideal make-ahead dessert for birthdays, casual get-togethers, or when you want something pretty with minimal effort.

Because it relies on ready-made components, the technique matters: spreading an even cookie base, softening but not melting the ice cream, and freezing long enough to set are the keys to success. Below you’ll find a compact shopping list, clear step-by-step directions, troubleshooting tips, swaps for dietary needs, and answers to the questions I get asked most often.

What to Buy

• 16.5 oz refrigerated sugar cookie dough — Forms the baked cookie base; buy the roll that fits a jelly roll pan or two cans if necessary.
• 6 cups vanilla ice cream — The creamy middle; choose good-quality vanilla for best flavor.
• 15.6 oz prepared confetti funfetti vanilla frosting — Adds sweetness and sprinkles; the frosting contains the sprinkles you’ll fold in and top with.

Ingredients

• 16.5 oz refrigerated sugar cookie dough — Makes an even cookie crust; pressing it into the pan gives structure to the cake.
• 6 cups vanilla ice cream — The main creamy layer; softening it slightly makes it spreadable.
• 15.6 oz prepared confetti funfetti vanilla frosting — Sweetens and stabilizes the ice cream layer while adding sprinkles.

Make Funfetti Ice Cream Cake: A Simple Method

Prep and bake the cookie base

1. Preheat your oven to 350°F (177°C). Line a small jelly roll pan (1 x 13 x 9.5 inches) with parchment paper, leaving some overhang for easy removal.
2. Unroll or press the 16.5 oz refrigerated sugar cookie dough into an even layer across the bottom of the prepared pan. Work quickly so the dough stays cool and presses smoothly into the corners.
3. Bake the cookie layer for 10–12 minutes, or until the edges are golden brown. The center may look slightly soft but should feel set to the touch.
4. Remove the pan from the oven and let the baked cookie cool on the counter to room temperature, about 20 minutes. Cooling is important so the ice cream doesn’t melt on contact.

Make the ice cream layer

1. Bring 6 cups of vanilla ice cream out of the freezer and let it sit at room temperature for 10 minutes to soften slightly. You want scoopable, not melted liquid.
2. Place the softened ice cream and the entire 15.6 oz tub of prepared confetti funfetti vanilla frosting into the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and a sturdy spatula).
3. Mix on low speed (or fold vigorously by hand) until the ice cream and frosting are fully combined and smooth. The frosting will loosen the ice cream into a spreadable consistency and distribute the frosting’s sprinkles through the mixture. Do not overmix to the point of melting; you’re aiming for a thick, scoopable texture.

Assemble and freeze

1. Spoon the ice cream-frosting mixture over the cooled cookie base, spreading it into an even layer with an offset spatula or the back of a spoon.
2. Reserve half the sprinkles that came with the frosting and gently stir them into the top of the ice cream layer if the frosting’s sprinkles weren’t already evenly distributed; then sprinkle the remaining half on top for decoration.
3. Place the pan in the freezer and freeze until solid, about 1 hour for firm slicing. If you need it firmer for long-term storage, freeze longer.
4. When set, use the parchment overhang to lift the cake from the pan. Cut into squares with a sharp knife. For neater slices, let the cake sit at room temperature for a minute or run the knife under hot water and dry between cuts.

Why You’ll Keep Making It

• Minimal hands-on time — Most of the process is waiting for chilling or baking, and the active work is straightforward.
• Few ingredients — Three main components make shopping and prep simple.
• Party-ready look — The funfetti topping makes every slice festive without extra decorating effort.
• Make-ahead friendly — You can freeze it well in advance and slice it when guests arrive.

Budget & Availability Swaps

• If refrigerated sugar cookie dough isn’t available, use a press-in sugar cookie recipe or swap for a shortbread crust from store-bought dough—aim for a similar thickness.
• Any brand of vanilla ice cream works; choosing a store brand can lower cost. For a richer cake, pick premium vanilla.
• If you can’t find confetti frosting, buy plain vanilla frosting and mix in rainbow sprinkles (reserve half to top the cake).

Equipment Breakdown

• Small jelly roll pan (1 x 13 x 9.5 inches) — Needed to bake the cookie base to the correct thickness.
• Parchment paper — Makes removal and slicing cleaner and easier.
• Stand mixer with paddle or sturdy mixing bowl and spatula — To blend ice cream and frosting evenly.
• Offset spatula or large spoon — For spreading the ice cream layer smoothly.
• Sharp knife — For clean slices; warm between cuts if needed.

Watch Outs & How to Fix

• Cookie base too soft — If the center is underbaked, return it to the oven for 2–4 more minutes, then cool fully before adding ice cream.
• Ice cream too melted — If the ice cream becomes watery while mixing, stop and return the bowl to the freezer for 10–20 minutes to firm up before continuing.
• Uneven spreading — Let the ice cream sit a minute after spreading to level out; use gentle smoothing strokes rather than pressing hard, which can tear the cookie base.
• Slices crumble — Allow the cake to sit at room temperature 1–2 minutes before cutting or warm the knife to make cleaner cuts.

Substitutions by Diet

• Egg-free / vegetarian — This recipe is typically vegetarian but check the cookie dough and frosting labels for gelatin or gelatin-derived colors if strict vegetarianism is required.
• Dairy-free / vegan — Substitute dairy-free vanilla ice cream and a vegan ready-made frosting; check refrigerated cookie dough for butter/egg and swap for a vegan cookie dough or baked gluten-free crust if needed.
• Lower sugar — Use a no-sugar-added vanilla ice cream if available and a lower-sugar frosting, though the texture and sweetness will change.
• Gluten-free — Replace the refrigerated sugar cookie dough with a store-bought gluten-free cookie dough or bake a gluten-free shortbread base to the same size.

Testing Timeline

• Prep and bake cookie base: ~30 minutes (including cooling time).
• Soften ice cream and mix with frosting: ~15 minutes.
• Assemble and freeze until solid: ~1 hour minimum for firm slicing; for longer storage, freeze several hours or overnight.
• Total active time: ~20–30 minutes. Total elapsed time: 1.5–2 hours depending on freeze time.

Refrigerate, Freeze, Reheat

• Freeze: Store the finished cake in the freezer, wrapped tightly in plastic wrap and foil, up to 1 month for best quality.
• Refrigerate: Short-term refrigeration (a few hours) is fine if you plan to serve soon, but the texture will soften quickly; keep it frozen until shortly before serving.
• Reheat: Not applicable—this is served frozen. Let slices sit at room temperature 1–2 minutes for easier slicing and softer mouthfeel.

Handy Q&A

• Can I use different ice cream flavors? Yes—vanilla is neutral and highlights sprinkles, but chocolate or strawberry will change the dessert’s flavor profile. Keep quantities the same.
• Can I assemble the night before? Yes. Freeze overnight and slice when ready to serve.
• How do I transport it? Keep it in an insulated cooler with ice packs to maintain firmness during transport.
• Can I make it taller or in a different pan? For a deeper cake, use a larger amount of cookie dough and ice cream proportionally; however, this recipe is balanced for the specified pan size.

That’s a Wrap

This Funfetti Ice Cream Cake is a reliable, low-effort solution when you want a festive dessert without an island of pots and pans. With a crisp cookie base, creamy frosting-swirl ice cream, and a confetti finish, it’s both nostalgic and simple to execute. Keep the ingredients stocked, and you’ll be able to whip up a celebratory dessert anytime with minimal planning.

Enjoy — and if you try different ice cream flavors or sprinkle combinations, let me know which version became your family favorite.

Print Recipe Save it for later

Easy Funfetti Ice Cream Cake

A simple no-fuss ice cream cake with a cookie crust and funfetti frosting for a festive dessert.

Prep Time2 hours hrs

Cook Time12 minutes mins

Total Time2 hours hrs 12 minutes mins

Servings: 16 servings

Ingredients

• 16.5 oz refrigerated sugar cookie dough
• 6 cups vanilla ice cream
• 15.6 oz prepared confetti (funfetti) vanilla frosting

Instructions

• Preheat the oven to 350°F (175°C). Line a 1 x 13 x 9.5 inch jelly roll pan with parchment paper.
• Press the refrigerated sugar cookie dough into an even layer across the bottom of the prepared pan.
• Bake the cookie layer for 10–12 minutes, or until the edges are golden brown. Remove from oven and cool to room temperature, about 20 minutes.
• Let the vanilla ice cream sit at room temperature for about 10 minutes to soften for easy scooping.
• In the bowl of a stand mixer (or a large bowl), add the softened vanilla ice cream and the entire 15.6 oz tub of confetti vanilla frosting. Mix until fully combined and smooth.
• Spoon the ice cream-frosting mixture over the cooled cookie crust and spread into an even layer. If the frosting contains sprinkles, stir about half of the sprinkles into the mixture and reserve the rest to sprinkle on top.
• Smooth the top and sprinkle the remaining sprinkles over the surface. Freeze the pan until the cake is solid, about 1 hour.
• Once firm, lift the cake from the pan using the parchment, cut into squares, and serve.

Equipment

• jelly roll pan (1 x 13 x 9.5 inch) lined with parchment
• Oven
• stand mixer or large mixing bowl and spoon
• Spatula
• freezer
• cutting board and knife (for cutting squares)

Notes

• Use softened ice cream for easier mixing.
• Line the pan with parchment for easy removal.
• Bake cookie layer until edges are golden for best texture.
• Freeze until fully solid before cutting to keep clean slices.

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