Unicorn Ice Cream Cake

Unicorn Ice Cream Cake

Servings: 8


  • 10.75 ounce frozen pound cake, slightly thawed
  • 1 pint cake batter ice cream or rainbow sherbet
  • 8 ounces whipped topping, thawed
  • pink, blue, and purple food coloring
  • pastel sprinkles
  • Heavy Duty Reynolds Wrap


  1. Place a 18" square piece of Heavy Duty Reynolds Wrap in a large baking sheet (for support). .Slice the pound cake in half lengthwise and lay one half in the middle of the foil.
  2. Slice the ice cream in half lengthwise and arrange on top of the pound cake. Top with the other half.
  3. In three small bowls, divide the whipped topping equally and color one purple, pink, and blue. 
  4. Add alternating dollops on top of the pound cake and with a spatula gently smooth an even layer on top and down the sides. 
  5. Decorate with sprinkles. Freeze for 2 hours uncovered in the freezer or until whipped topping is hard.
  6. Remove from freezer and bring sides of foil up and fold together. Fold the ends in. Freeze until ready to serve.

Recipe Notes
If you want to make the unicorn horn, dip a sugar cone in almond bark and decorate with gold sprinkles.

The size of the pound cake can vary. There are family sized pound cakes and you can adjust to use those as well.

Source : https://www.the-girl-who-ate-everything.com/unicorn-ice-cream-cake/

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