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Red, White, and Blue Ice-Cream Cake

4

270 min

Red, White, and Blue Ice-Cream Cake

Red, White, and Blue Ice-Cream Cake Photo 1

Category

Cake Recipes

Time

270 min

Serving

8 persons

Calories

532

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Celebrate the 4th of July with a sweet salute! This patriotic spin on ice-cream cake is the coolest dessert of the summer!

Ingredients

  • (10.75-oz.) frozen pound cake: 1 piece (thawed)
  • pt. vanilla ice cream: 2 piece (softened)
  • blueberry preserves: 0.5 cup
  • pt. raspberry sorbet: 2 piece (softened)
  • raspberry preserves: 0.5 cup
  • (10-oz.) package frozen raspberries: 1 piece (thawed)
  • honey: 0.25 cup
  • whipping cream: 1 cup
  • powdered sugar: 0.25 cup
  • Garnishes: assorted fresh berries, mint leaves:

Metric Conversion

Stages of cooking

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  1. Cut 10 (1/2-inch-thick) slices from cake. Arrange slices in a single layer on bottom of a 9-inch springform pan, trimming as needed to snugly cover pan. Save remaining cake for another use.
    Red, White, and Blue Ice-Cream Cake Photo 2
  2. Stir together vanilla ice cream and blueberry preserves in a medium bowl. Spread blueberry ice-cream mixture over cake slices. Cover and freeze 1 hour.
    Red, White, and Blue Ice-Cream Cake Photo 3
  3. Stir together softened raspberry sorbet and raspberry preserves in a medium bowl. Spread raspberry sorbet mixture over blueberry ice-cream mixture. Cover and freeze 3 hours to 2 days.
    Red, White, and Blue Ice-Cream Cake Photo 4
  4. Process frozen raspberries, honey, and 2 Tbsp. water in a blender until smooth. Press raspberry mixture through a wire-mesh strainer using the back of a spoon. Discard pulp and seeds. Chill until ready to serve.
    Red, White, and Blue Ice-Cream Cake Photo 5
  5. Just before serving, beat cream and sugar at medium speed until soft peaks form. Gently run a sharp knife around edge of cake to loosen. Remove springform pan. Spread whipped cream over frozen cake. Drizzle with raspberry-honey sauce.
    Red, White, and Blue Ice-Cream Cake Photo 6
  6. Note: We tested with Sara Lee All Butter Pound Cake, Bonne Maman Raspberry Preserves, Smucker's Orchard's Finest Northwoods Blueberry Preserves, and Whole Fruit Raspberry Sorbet.
    Red, White, and Blue Ice-Cream Cake Photo 7

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