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Easy July 4th Ice Cream Cake
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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.
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.)
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.
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.
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Easy July 4th Ice Cream Cake
- 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.
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.
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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