Did you know you can turn a store-bought pound cake into the easiest-ever ice cream cake? You’re only five ingredients away from this Easy July 4th Ice Cream Cake that layers pound cake, ice cream, whipped cream and sprinkles. The result is a show-stopping treat perfect for your 4th of July dessert spread!
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When it comes to 4th of July desserts, we’ve dabbled in nearly every variety of red, white and blue, from patriotic pinwheel cookies and layered cheesecake parfaits to star-studded tarts and American flag cookie cakes. But we’re about to take “fabulously festive” to a whole new level with this Easy July 4th Ice Cream Cake.
Why It’s the Best
- Easy to make and easy to customize.
- We’re talking 15 minutes to assemble, a few hours to freeze and seconds to devour.
- Family-friendly dessert loved by kids and adults alike.
- This ice cream cake is perfect for any patriotic party or holiday, from Memorial Day to 4th of July and beyond!
- Frozen pound cake: My favorite brand of store-bought pound cake is the Sara Lee All Butter Pound Cake, which can be found in the freezer aisle of most major grocery stores.
- Ice cream, sorbet or frozen yogurt: Any flavor works so grab your favorite flavor of ice cream, frozen yogurt or sorbet! Keep the patriotic theme by using raspberry sorbet, strawberry ice cream or blueberry frozen yogurt. My favorite brand of raspberry sorbet is the Roman Raspberry flavor from Talenti.
- Toppings: I opted for whipped cream, fresh blueberries and raspberries, and patriotic sprinkles, but feel free to get creative with your favorite toppings. From crushed Oreos and nuts to melted chocolate and sliced strawberries, the options are endless!
The setup of this patriotic dessert couldn’t be easier, and it all starts with a buttery store-bought pound cake that’s sliced into four layers to make room for all. the. ice. cream. And here’s your chance to get creative! I’ve opted for raspberry sorbet to mimic the red and white stripes of the American flag, but you can use whatever flavor of ice cream that suits your taste buds (hello, strawberry frozen yogurt!).
With our cake sliced, it’s time to start layering. And the easy-but-impressive theme continues because you don’t even need a special pan to shape the cake. Simply stack the layers of pound cake and ice cream directly into the pound cake container then wrap it all up securely with plastic wrap and stash it in the freezer.
When you’re ready to set off those flavor fireworks, remove the cake from the freezer and top it with homemade (or store-bought) whipped cream, fresh raspberries and blueberries, and a healthy shower of red, white and blue sprinkles.
- Let the ice cream soften at room temperature for 10-15 minutes to make it easier to spread.
- If you prefer a thicker layer of ice cream, you can add more between each layer of pound cake.
- To avoid an icy layer atop the cake, place the container inside a plastic bag and seal it shut before placing it in the freezer.
- The ice cream cake will last for up to a week in the freezer.
Frequently Asked Questions
Sure! Any type of store-bought cake will work, but the beauty of using store-bought frozen pound cake is that you can use the foil container the cake comes in as your mold, so there’s no other pan needed.
It can be made up to one week in advance to still ensure ideal flavors and textures.
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Ingredients
- 1 (16-oz.) frozen pound cake
- 1 1/2 pints raspberry ice cream or sorbet
- 1 1/2 cups homemade whipped cream or whipped topping
- 1/2 cup raspberries, for topping
- 1/2 cup blueberries, for topping
- Red, white and blue sprinkles, for topping
Instructions
- Remove the pound cake from the container and set it aside. Line the container with plastic wrap so that it hangs over on all sides.
- Using a serrated knife, carefully slice the pound cake in half lengthwise then slice each piece in half again to form four long slices. Arrange the bottom slice in the lined container then top it with a third of the ice cream, spreading it into an even layer.
- Add a second slice of pound cake atop the ice cream, top it with another third of the ice cream then another layer of pound cake and the remaining ice cream. Add the top layer of pound cake then wrap the plastic wrap securely around the cake and place it in the freezer until frozen solid, about 6 hours. (See Kelly’s Notes.)
- When ready to serve, remove the cake from the freezer and use the plastic wrap overhangs to lift it out of the container and onto a serving platter. Top it with the whipped cream, raspberries, blueberries and sprinkles. Slice and serve immediately.
Kelly’s Notes:
- My favorite brand of store-bought pound cake is the Sara Lee All Butter Pound Cake, which can be found in the freezer aisle of most major grocery stores.
- My favorite brand of raspberry sorbet is the Roman Raspberry flavor from Talenti.
- To avoid an icy layer atop the cake, place the container inside a plastic bag and seal it shut before placing it in the freezer.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I made this as my 2020, 4th July dessert and it was a hit- all 12 slices were gone in a flash. I used raspberry sorbet and topped the cake with what I use for a trifle- a whipped cream cheese frosting. This consisted of Whipped cream cheese, confectioners Sugar, whipped cream and vanilla. On top of that I used a berry compote made of strawberry jam heated with strawberries and blueberries. My family is very happy! Thank you so much. This was awesome because it was simple, decadent and delicious!
Amazing! I’m so thrilled you enjoyed the recipe!
Super easy and delicious
I’m thrilled you enjoyed the recipe, Tammy!
Do you thaw the pound cake before you slice it?
If it’s too hard to slice, yes!
There are many recipes that look very interesting. I have to deal with a gluten-free daughter and would be interested in simple substitutions if possible.
Thank you for this suggestion, Kathy! I will consider it for future posts.
This weekend I’m going to try the ice cream cake, nervous but it just looks so good.
Don’t be nervous, Donna! You’ll do great! I hope you enjoy it :)
Made it with strawberry sorbet! Was fabulous.
Awesome! So glad you enjoyed the recipe, Sonia!
My weakness is ice cream cake. DQ CAKE ALL THE WAY. Must make this for the 4th!
YES!!!! I’m a DQ fanatic!