Mini Cake Ice Cream | How To Cook That

Recipe By Crumbli

Total Time: 40 min

Servings: 4


  • 2½ cups flour
  • 1¼ cup sugar
  • 3 teaspoon baking powder
  • ½ spoon of salt
  • ½ cup butter
  • 2 cups milk
  • ½ cup oil
  • 2 eggs
  • ½ teaspoon liquid vanilla
  • 2 tablespoons Greek yogurt
  • 1 teaspoon red food coloring
  • 1 teaspoon blue food coloring
  • 4 Boxes of Paradise Cotton Candy Ice Cream

  • Prep Time: 10 min

    Freeze Time: 2 hr

    Cook Time: 30 min


    1. Line a medium-sized circular ring with plastic wrap, then add 1 box of Paradise Cotton Candy Ice Cream, put the ice cream in the freezer for 1 hour
    2. In a medium bowl, add the dry ingredients and stir well, add the butter and beat the ingredients together until they are blended
    3. Add the liquid ingredients and then beat the ingredients with an electric mixer for 5 minutes until completely mixed
    4. Divide the cake mixture into two equal quantities, then add the red color in one dish and stir, and add the blue color in the other dish and stir.
    5. Add the red mixture in a pastry bag and start making a layer in the oven tray lined with butter paper, then add another layer of blue and repeat the layers until you finish the amount of mixture
    1. Put the cake in a preheated oven at 180 degrees for 35 minutes
    2. Remove the cake from the oven and leave it to cool completely, cut the cake using the same circular ring used to form the ice cream for 6 pieces
    3. Put a piece of cake on a plate, then put Paradise Cotton Candy Ice Cream, then put another piece of cake on top of the ice cream.
    4. Decorate mini cake ice cream with colored whipped cream and marshmallows or as desired, served cold and Enjoy!