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Rainbow Ice Cream Cake

Rainbow ice cream cake with vibrant horizontal sherbet stripes layered over an Oreo cookie crust and finished with a whipped topping shell. Layers of purple, orange, yellow, green, and red sherbet freeze between assembly for clean, sliceable rainbow lines.
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Prep Time 45 minutes
Freezing 8 hours 30 minutes
Total Time 9 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookie crust
  • 24 Oreo cookies
  • 6 tbsp butter Melted
Rainbow sherbet layers
  • 1 pint raspberry sorbet
  • 1 pint orange sherbet
  • 1 pint lemon sorbet
  • 1 pint lime sherbet
Whipped topping and finish
  • 2 8 oz whipped topping Each tub
  • 1 rainbow sprinkles

Equipment

  • 1 springform pan

Method
 

Make the Oreo crust
  1. Press the crushed Oreo cookies mixed with melted butter into a 9-inch springform pan to form an even crust, then freeze for 15 minutes until set.
Layer and freeze the rainbow sherbet
  1. Work quickly: spread the raspberry sorbet in a thin, even layer over the crust, then freeze for 30 minutes until firm.
  2. Repeat by spreading the orange sherbet in a thin, even layer over the firm raspberry layer, then freeze for 30 minutes until firm.
  3. Repeat by spreading the lemon sorbet in a thin, even layer over the firm orange layer, then freeze for 30 minutes until firm.
  4. Repeat by spreading the lime sherbet in a thin, even layer over the firm lemon layer, then freeze for 30 minutes until firm.
Freeze fully
  1. Freeze the completed layered cake for 4 hours until completely solid.
Add whipped topping and decorate
  1. Cover the top and sides with whipped topping, then decorate generously with rainbow sprinkles.
  2. Return the cake to the freezer for 2 more hours until the whipped topping is firm.
Serve
  1. Slice the rainbow ice cream cake to reveal the vivid sherbet layers inside the whipped topping exterior.

Notes

For sharp, clean slices, keep the cake well-frozen and run the knife under hot water between cuts. Store covered in the freezer up to 1 week; it can be frozen for up to 2 months. For a lighter option, use reduced-fat whipped topping if you want a less rich texture (freezing time stays the same).