Yield 8

  • Flour for dusting
  • 1 box Pillsbury™ Funfetti® ​ Strawberry Cake & Cupcake Mix
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 quart vanilla ice cream
  • 1 container Pillsbury™ Funfetti® ​ Unicorn Vanilla Frosting
  • 4 eggs
Preparation Directions
  • Step 1Preheat oven to 350˚F.
  • Step 2Grease a loaf pan with cooking spray. Dust the pan with flour, shaking out the excess.
  • Step 3In a medium bowl, ​1 box Pillsbury™ Funfetti® Strawberry Cake & Cupcake Mix​, water, vegetable oil, and eggs. Beat with a hand mixer for 2 minutes. Pour batter into prepared pan.
  • Step 4Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in the pan for 10 minutes, then move to a cooling rack to finish cooling.
  • Step 5Once cool, cut out the center of the loaf, leaving a 1-inch border along the bottom and along each side. Set aside the lid of the loaf for later. If necessary, scoop out any extra cake inside the hole to form an even rectangle. Fill the rectangular hole with vanilla ice cream, using the back of a spoon to press the ice cream down to fill all the nooks and crannies.
  • Step 6Take the loaf lid and trim off the extra cake from the bottom so that the lid will fit back on top of the ice cream.
  • Step 7Freeze the loaf overnight with cake lid in place.
  • Step 8Remove cake from freezer. Frost with Pillsbury™ Funfetti® ​ Unicorn Vanilla Frosting and scatter Unicorn sprinkles on top. Slice and serve!
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