Pink wafer ice cream cake

(10 ratings)
Pink wafter ice cream cake
Pink wafter ice cream cake
  • Serves: 12

  • Prep time:

    plus overnight freezing
  • Skill level: Easy peasy

Pink wafer ice cream cake is such a fab and colourful no bake cake, it'll make a fantastic birthday surprise (but it's so easy to make!). There's nothing quite like a pretty ice cream cake and this one really is something special. It's really simple to make, but you will need to start it the day before so it has plenty of time to set in the freezer overnight. This means that on the day of the party, you can spend more time on other preparations rather than worrying about the cake. Whether you're planning a children's birthday party, or one for an adult, everyone will love this cake - it's so fun and you really can't go wrong with it!


  • 2 litres strawberry ice cream
  • 750ml vanilla ice cream
  • 1x12g sachet gelatine
  • 65ml whole milk
  • 500ml double cream
  • 1tsp vanilla extract
  • A few drops pink food colouring
  • 4tbsp icing sugar
  • Confetti cake sprinkles
  • 12 pink wafer biscuits

Decorate with pink wafers just before serving.


  1. Soften half the strawberry ice cream. Line a deep 18cm loose-based tin with clingfilm and spoon the ice cream into the base. Spread to the edges and smooth, then pop in the freezer.

  2. Soften the vanilla ice cream, spread in an even layer on top of the first layer then put back in the freezer. Soften the rest of the strawberry ice cream, spread in the tin to make the last layer. Leave in the freezer for 2 hrs or overnight. Chill the serving plate in the freezer.

  3. Turn the cake out of the tin straight onto the chilled serving plate. Remove the clingfilm, then return the cake to the freezer.

  4. Add the gelatine and milk to a small pan, mix and very gently heat until it dissolves. Allow to cool slightly, then add 3tbsp cream to the gelatine and mix. Pour the rest of the cream into a bowl along with the vanilla, food colouring and icing sugar, whisk until it starts to thicken, then pour in the gelatine mixture. Keep whisking until soft peaks form - donít overmix or itíll be too hard to spread - you can thin with a splash of milk if you need to.

  5. Using a palette knife, spread the covering all over the cake, then decorate the sides with the sprinkles and return to the freezer.

  6. Meanwhile, cut the ends of the wafers at an angle and set on top of the cake to decorate just before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 515(kcal)
  • Fat 42.0g
  • Saturates 26.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating

  • 3
(10 ratings)

Your comments

Michelle Simonsen

I tried making this and with two tries with the frosting, I gave up. I whipped the cream, but as soon as I added the gelatin mix the cream turned almost back to liquid and looked grainy before I even started to mix it again. The second time was less liquidy, but looked nothing like the picture. It was not a thick layer like the picture shows. The ice-cream layer parts looked ok - with practise they will probably look more professional and nice, but I'm not sure I'd call this the easiest ice cream cake as the frosting was so difficult to make.

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