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Rainbow Ice Cream Cake



  • 1 cup Graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 3 tablespoons butter or margarine, melted
  • 1/4 cup finely chopped sugar-coated chocolate candies


  • 1/2 gallon vanilla ice cream
  • Green, red and yellow food coloring
  • 4 teaspoons grated orange rind or 3/4 teaspoon orange extract
  • 3/4 cup chopped sugar-coated chocolate candies (frozen)


  1. Crust: Combine crumbs, sugar and butter; mix well. Press onto bottom of 8 or 9-inch springform pan. Sprinkle 1/4 cup chopped candies over crust.
  2. Bake at 350 degrees F for 10 minutes. Cool thoroughly; freeze.
  3. Filling: Divide ice cream into thirds; return 2 portions to freezer until ready to use.
  4. Combine 1/3 portion ice cream and 10 drops green food coloring in large bowl; mix well. Spoon over crust; freeze for about 30 minutes or until firm.
  5. Combine 1/3 portion ice cream, 7 drops red food coloring and 14 drops yellow food coloring; mix well.
  6. Add orange rind and 3/4 cup chopped candies; mix well. Spoon over green layer; freeze for about 30 minutes or until firm.
  7. Combine 1/3 portion ice cream and 10 drops yellow food coloring; mix well. Spoon over orange layer. Cover securely with foil; freeze overnight.
  8. Remove from freezer 5 to 10 minutes before serving.
  9. Remove rim from springform pan.
  10. Cut into wedges to serve.

Yield: 1 (9-inch) ice cream cake

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