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Recipe Ingredients

  • 4 cups vanilla ice cream, slightly softened


  • 1 1/3 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 1/8 tsp. salt
  • 3/4 cup sugar
  • 1/2 cup Land O Lakes® Butter, softened
  • 2 large Land O Lakes® Eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 2/3 cup whole milk
  • 3 Tbsp. rainbow jimmy sprinkles


  • 1 1/2 cups Land O Lakes® Heavy Whipping Cream
  • 1/3 cup powdered sugar
  • 1 tsp. vanilla extract
  • Maraschino cherries
  • Additional sprinkles, if desired

Recipe Directions

  1. Line 8-inch cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover and freeze for at least 2 hours.
  2. Heat oven to 350°F. Grease and flour 1 (8-inch) round baking pan. Set aside.
  3. Combine flour, baking powder, and 1/8 teaspoon salt in bowl. Set aside.
  4. Beat sugar and 1/2 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed. Gently stir in 3 tablespoons sprinkles. Pour batter into prepared pan.
  5. Bake 29-34 minutes or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes. Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely.
  6. Evenly cut cake into 2 layers.
  7. Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed top up.


  1. 16 servings