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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!
5 from 2 votes
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.
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