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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
Cook Time12 minutes
Total Time2 hours 12 minutes
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.