Easy July 4th Ice Cream Cake

from 2 votes

Easy July 4th Ice Cream Cake Recipe

When it comes to festive 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.

Easy July 4th Ice Cream Cake Recipe

The setup on 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 ice cream that suits your taste buds. (Need inspiration? Check out my original Easiest-Ever Ice Cream Cake.)

Easy July 4th Ice Cream Cake Recipe

With our cake sliced, it’s then 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.

Easy July 4th Ice Cream Cake Recipe

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.

We’re talking 15 minutes to assemble, a few hours to freeze and seconds to devour. Happy 4th of July and happy ice cream cake season!

Easy July 4th Ice Cream Cake Recipe

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Easy July 4th Ice Cream Cake

You’re only five ingredients away from this festive 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!
Author: Kelly Senyei
5 from 2 votes
Easy July 4th Ice Cream Cake Recipe
Prep Time 6 mins
Cook Time 0 mins
Total Time 6 mins
Servings 8 servings


  • 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


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 256kcal, Carbohydrates: 50g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 46mg, Sodium: 261mg, Potassium: 72mg, Fiber: 2g, Sugar: 32g, Vitamin A: 135IU, Vitamin C: 2.9mg, Calcium: 39mg, Iron: 1.1mg


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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.

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  1. 5 stars
    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!

  2. 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.