I decided to give myself a little challenge this summer- create mini ice cream cakes based on the sprinkle mix. I started with “Miami Vibes” and decided to do a Golden Oreo crust, rainbow sherbet layers with a vanilla marshmallow middle. They’re topped with marshmallow creme, sprinkles, and a whipped cream border. Perfect for summer!

Mini Marshmallow Rainbow Sherbet Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 3/4 c Golden Oreos, finely crushed
• 2 tbsp butter
• 1 half gallon rainbow sherbet
• 1 pint of vanilla ice cream
• 1/2 c mini marshmallows
• 1 jar of marshmallow creme (not fluff)
• 1/2 c heavy cream
• 3 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Colorful sprinkles
• 2 Mini Springform Pans

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Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine the Oreo crumbs and butter. Place half in each mini springform pan and press them into an even layer.
3. Bake the crust for 6-8 minutes and then let cool.
4. Meanwhile, take out the sherbet and ice cream from the freezer, so that they start to soften.
5. Once the crust is cool, add a small layer of rainbow sherbet to each pan. They should be approx one inch.
6. In another small bowl, mix about 1 1/2-2 cups of the vanilla ice cream with the mini marshmallows. Add a layer of this to each pan, around the same height. Feel free to use extra if you have some leftover.
7. Freeze for 10 minutes if it’s really melty, or add the last layer of rainbow sherbet. Freeze for 30 minutes.
8. Remove from the freezer and top with a layer of marshmallow creme, leaving room at the border.
9. Add sprinkles to the cream while it’s sticky.
10. Freeze for another 15-20 minutes.
11. In the meantime, beat the whipping cream until bubbles form. Add in the powdered sugar and vanilla and beat until stiff peaks form.
12. Remove the cakes from the freezer and using a small star tip, pipe a whipped cream border around the edge of the cake.
13. When the cake is soft enough to serve, cut it into slices. If it’s too soft, freeze for a few more hours or overnight.