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Rainbow Billabong ice-cream cake recipe
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Colorful Rainbow BillaBong layer cake with soft sponge, topped with cream and edible confetti - a perfect summer party treat!
Ingredients:
  • 10 BillaBong Rainbow ice-cream bars
  • 10 Barney Banana ice-cream bars
  • 450g packet double unfilled slab sponge cakes
  • 200ml thickened cream
  • 12.00 gm pure icing sugar
  • Coloured sprinkles, to decorate (see tip)
Instructions:
  • Cover the inside of a 7cm-deep, 10 x 20cm loaf pan with plastic wrap, ensuring the wrap extends over the long edges.
  • Allow the ice-creams to sit at room temperature for 3-5 minutes to soften. Remove the sticks gently. Begin by placing 4 rainbow ice-creams in the pan, using the last one to fill any gaps. Smooth the surface using a palette knife or back of a spoon. Next, add 4 banana ice-creams and fill any gaps with the remaining one. Smooth the surface. Repeat layering until you have 3 layers. Cover with plastic wrap and let sit for 3-5 minutes until slightly softened.
  • Gently press the top ice-creams together using your palm to blend the layers. Place 1 cake on top, trimming as needed. (Save any extra cake for later use.) Cover with the excess plastic wrap and freeze for 6 hours or overnight until firm.
  • Whip cream and icing sugar with electric beaters until firm peaks form. Transfer to a piping bag with a large fluted nozzle. Place cake on a serving plate, pipe cream peaks on top, and add sprinkles for decoration. Serve promptly.

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