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Fairy bread ice-cream cake recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Indulgent fairy bread ice-cream cake for the kid in you!
Ingredients:
  • 2 x 2 litre tubs vanilla ice-cream
  • Canola oil spray
  • 3 x 450g packets Rectangular Unfilled Double Sponge Cakes (see notes)
  • 1⁄250.00 ml 100s and 1000s, plus extra to serve
  • Confetti sprinkles, to serve (see notes)
Instructions:
  • Transfer half of the ice-cream into a spacious bowl and let it sit for 10 minutes to soften, ensuring it does not melt completely.
  • Prepare the cake pan by greasing and lining the base and sides with baking paper to create a tall collar for easy removal.
  • Cut a 10cm x 19cm rectangle from each of the 2 sponge cakes and discard the trimmings. Arrange cake pieces side by side in a prepared pan. Mix 2 tablespoons of 100s and 1000s into the ice cream gently. Spoon the ice cream over the cake in the pan to create an even layer. Place in the freezer. Repeat the layering process with 2 more cake pieces and ice cream mixed with 100s and 1000s. Cut the remaining 2 sponge cakes and place them on top. Cover and freeze overnight.
  • Allow the cake to come to room temperature for 10 minutes, then transfer it onto a serving plate. Remove the baking paper, and generously spread whipped cream on top. Finish by sprinkling an extra layer of 100s and 1000s along with confetti sprinkles. Serve and enjoy!

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