Ice Cream & Frozen Desserts No Machine Rainbow Cake Ice Cream 5 from 2 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Whip up my extravagant Rainbow Cake Ice Cream recipe packed with rich vanilla and cream cheese flavors and, of course, all the beautiful colors of the rainbow! By Gemma Stafford | June 24, 2022 | 6 Last updated on June 28, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: Rich, vibrant, and creamy Rainbow Cake Ice Cream. My Homemade, No-Machine Rainbow Cake Ice Cream recipe has everything you need in a delicious and eye-catching dessert. Perfect for birthday parties, special occasions, or just to snack on, you’re guaranteed to love this treat! It’s June, which means it’s summer and Pride Month! With many of you celebrating in this wonderful summer heat, I’ve come up with a perfect dessert that combines the best of both of these occasions: Rainbow Cake Ice Cream! This recipe is particularly amazing for its vibrant colors and amazing vanilla flavors. Plus, you get to indulge in cake and frosting all in one ice cream. To top it off, making this Rainbow Cake Ice Cream is straightforward. I’ve taken my 2-Ingredient, No-Machine Ice Cream Base recipe to the next level by mixing in and topping it with my Homemade Rainbow Cake with Cream Cheese Frosting. The white, creamy Ice Cream Base is such a great foundation for all of those lovely flavors and colors you get in my Rainbow Cake. If you decide to go the extra mile and make this cake for your Rainbow Cake Ice Cream, you may have to put in some elbow grease. But, trust me. It’s worth it, and you’ll easily be everyone’s favorite once people get a taste and glimpse at your impressive dessert. If you’d like to try different flavors to find your go-to ice cream, I have 50+ more ice cream flavors and dozens of frozen desserts at my Gemma’s Freezer Section Ice Cream Destination. What Is Rainbow Cake Made Of? Rainbow Cake may look like a lot of flavors happening at once, but when you boil it down, it’s simply vanilla cake with several different food dye colors. That’s the fun of it! Unlike other cakes, where you’re dealing with only one color, this cake batter is divided into several bowls for different colors. You swirl and layer all of the dyed batters to eventually achieve that beautiful cross-section once your cake is baked. I have more tasty rainbow desserts, but here are a few of my favorites: Microwave Mug Cake and Double Rainbow Cake. 2-Ingredient, No-Machine Ice Cream Base Wonder how you can make this ice cream without a machine? It’s simple. The base for my Rainbow Cake Ice Cream is the master recipe for all of my No-Machine Ice Cream recipes. The base only consists of heavy whipping cream and Sweetened Condensed Milk, which create the perfect creamy canvas for all of your additional flavors and toppings. With just 2 ingredients, you must get the right ones. First, you must use 38% fat content or higher heavy whipping cream. This is because you’re looking to double the cream’s volume when whipping so that it can hold soft and stiff peaks. In the United States, it’s easy to find heavy whipping cream in grocery stores. However, you may need to look up a different name if you’re in another country. It’s called whipping or double cream in Britain, Slagroom in the Netherlands, and whipped cream or heavy cream in the Philippines. Secondly, sweetened condensed milk is very crucial and cannot be substituted in this recipe. Thankfully, you can easily make it at home using my homemade recipe if it’s not available near you or if you’d like to make it from scratch. Note: You cannot make condensed milk with Truvia or Stevia sugar. Tools You Need To Make Rainbow Cake Ice Cream: 2-Ingredient Ice Cream Base: Measuring cups and spoons Stand mixer with whisk attachment (alternatively, hand mixer with medium-sized bowl) Silicone spatula Rainbow Cake with Cream Cheese Frosting: Measuring cups and spoons Parchment paper 10-inch springform or baking pan Medium bowl Silicone spatula Large microwave-safe bowl Large jug Whisk 6 Bowls Spoon Hand or stand mixer How To Store Rainbow Cake Ice Cream You can store your Rainbow Cake Ice Cream in an airtight container in the freezer for up to 6 weeks. If you made some Homemade Rainbow Cake with Cream Cheese Frosting and you happened to have some leftover, cover the cake and store it at room temperature for up to 7 days. If you live in warmer climates or would like to keep your cake for a little longer, you can store it in the fridge. How To Make Dairy-Free and Vegan Rainbow Cake Ice Cream Looking for a dairy-free and vegan version of Rainbow Cake Ice Cream? Look no further than my ‘Dairy-Free Coconut Homemade Ice Cream (2-Ingredients/No-Machine)’ recipe and Egg Substitutes article. If you’re making Homemade Cream Cheese Frosting, you can use vegan cream cheese. Gemma’s Pro Chef Tips For Making The Best Rainbow Cake Ice Cream: 2-Ingredient Ice Cream Base: Some countries don’t have dairy industries, which makes finding heavy whipping cream difficult. Try Buffalo milk as an alternative, as it’s high in fat and whips well. Use a hand or stand mixer fitted with a whisk attachment to whip the cold cream. On medium/high speed, whip your Ice Cream Base for about 3 minutes until soft peaks form. You should aim for thickened cream that isn’t too firm. Prevent runny ice cream by chilling your sweetened condensed milk beforehand. The drop in temperature will make the sweetened condensed milk more firm when mixing it with the cream and make your ice cream more scoopable even after sitting in the freezer for a while. Use low-fat or fat-free sweetened condensed milk to make your Ice Cream Base less sweet. If you make Homemade Sweetened Condensed Milk, you can replace sugar with alternatives such as honey, agave nectar, or maple syrup. Other sugar alternatives may not work if they are unable to caramelize. After you add the sweetened condensed milk, whip the mixture on high speed until stiff peaks form. You can check for stiff peaks by lifting your whisk or beaters. If they stand straight up and don’t change their shape, you’ve got stiff peaks! However, take care not to overwhip at this stage or else your cream will curdle. Although adding vanilla extract to your Ice Cream Base is optional, I recommend it because the alcohol in the extract will lower the freezing point and make your ice cream a little easier to scoop. Rainbow Cake with Cream Cheese Frosting: If you’re pinched for time, you can use store-bought vanilla cake mix and add food coloring to make Rainbow Cake. Feel free to make original Buttercream Frosting if you don’t want to add cream cheese. When measuring your baking soda, place it on your palm and smooth it out with the back of your measuring spoon to break up any lumps. If there are any lumps of brown sugar in your dry ingredients, break them up with your hands. Melt your butter beforehand so that it is room temperature by the time you use it in your cake batter. If you add melted butter that is too hot, it will cause your other ingredients to harden. Don’t overmix your cake! Gently incorporate your dry and wet ingredients together until you reach a thick consistency. Break your cake up into bits for your ice cream, but don’t over-mush it because it will muddy all the colors when incorporated. Gently fold your cake into the Ice Cream Base to keep all of those vibrant colors intact. More Amazing No-Machine Ice Cream Flavors: Honeycomb Ice Cream (No Machine) Homemade Ice Cream Top 5 Most Requested Flavors Homemade Ice Cream 5 New Flavors 6 Holiday Ice Cream Flavors 5 New Holiday Ice Cream Flavors Homemade Halloween Ice Cream Flavors Dairy-Free Coconut Ice Cream Want To Go Deeper? Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to me and my team of culinary experts to answer any baking question you might have. That’s right, inside or out of the Academy! So subscribe now! Pre-Order Bigger Bolder Baking Every Day! Try These Recipes! 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Author: Gemma Stafford Ingredients 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular, and cold)2 cups (16oz/450 ml ) whipping cream (cold)1 cup Of Frosted Rainbow Cake Instructions Place sweetened condensed milk in the fridge to keep coldBeat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.Swirl 1 cup frosted rainbow cake into your ice cream base.Transfer your ice cream to container of your choice and freeze for 6 hours to overnight.