ICE CREAM RAINBOW CAKE RECIPES

Steps:

• Line an 8-inch cakepan with wax paper, and quickly spread half the strawberry ice cream evenly in pan; cover with more wax paper or plastic wrap, and quickly spread with ahlf of pistachio ice cream.
• repeat process with remaining ice creams. Freeze until smooth.
• Prepare cake mix according to package instructions.
• Spoon batter into 3 well greased and floured 8-inch cakepans.
• Bake at 350F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire racks.
• Gently fold rum into whipped topping, if desired, chill.
• Place serving plate in freezer to chill.
• Place 1 cake layer on chilled serving plate; top with a layer of strawberry ice cream and layer of pistachio ice cream; repeat layers, and then top with remaining layer of cake.
• Frost top and sides of cake with whipped topping.
• garnish, if desired.
• Serve, right away.
• Cover and freeze any left over ice cream cake.

Steps:

• In a large bowl using a hand mixer, beat heavy cream until medium peaks form. Fold in sweetened condensed milk and vanilla until totally combined, then divide mixture among six bowls. Add a different color food coloring to each bowl and mix thoroughly. Spray a loaf pan with nonstick cooking spray and line with a large piece of plastic wrap. Layer colors in order from red to purple, making sure to spread to the outer edges of the loaf pan. When all colors have been used, freeze until firm, about 5 hours. When ready to serve, take out of the freezer and remove from loaf pan. Slice and serve.