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Champagne Funfetti Ice Cream Cake

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This towering Champagne Funfetti Ice Cream Cake features ten layers of sparkling non-alcoholic champagne sponge and velvety vanilla ice cream, topped with rich fudge and caramel.

Ingredients

Scale

1 cup unsalted butter, room temperature

3 cups white sugar

8 large egg whites

4 1/2 cups all-purpose flour

2 tablespoons plus 1 teaspoon baking powder

2 1/2 teaspoons sea salt

2 cups non-alcoholic sparkling white grape juice

1/3 cup multicolored candy sprinkles

1 tablespoon vanilla extract

3 containers (1.75 quarts each) vanilla ice cream

8 oz hot fudge topping

8 oz salted caramel sauce

7 oz marshmallow creme

3 cups heavy whipping cream

Instructions

1. Preheat oven to 350 Fahrenheit and line five 8-inch cake pans with parchment.

2. Cream butter and sugar until light and fluffy, then beat in egg whites.

3. Whisk dry ingredients and add to butter mixture alternately with sparkling juice.

4. Bake for 20-25 minutes. Cool completely and slice cakes horizontally into 10 layers.

5. Line two pans with high parchment collars for assembly.

6. Layer cake rounds with softened ice cream, fudge, caramel, and marshmallow creme.

7. Freeze the two halves for at least 4 hours until solid.

8. Stack the two halves with a final layer of ice cream and freeze again.

9. Beat heavy cream to stiff peaks and frost the entire exterior.

10. Freeze for 30 minutes before drizzling with caramel and serving.

Notes

Ensure the sparkling juice is cold to help the cake rise.

Use a hot knife to slice through the frozen layers cleanly.

Store in an airtight container in the freezer for up to one week.

Nutrition

Find it online: https://www.flavourrecipe.com/champagne-funfetti-ice-cream-cake/