Since the 4th of July is right around the corner, Red, White & Blue Ice Cream Cake is the perfect dessert to celebrate Independence Day.
This dessert is beautiful and does take time. But, it’s very easy to put together – there’s absolutely no cooking involved! Everything except the homemade whipped cream (easy peasy) and the raspberry sauce can be made a day (or two) ahead of time.
The dessert consists of a layer of Sara Lee pound cake, a layer of blueberry ice cream (vanilla ice cream and blueberry preserves) and a layer of raspberry sorbet with raspberry preserves mixed in.
The last time I made this dessert, I couldn’t find raspberry sorbet so I substituted raspberry sherbet. It worked perfectly!
Ingredients At A Glance – Full Recipe Card with instructions is at the end of this post.
Note: At one time in my life, I didn’t care for raspberries. Over the years I’ve learned to love them.
Red, White & Blue Ice Cream Cake Is A Hit!
Most of the family loved this dessert and it’s so easy to make.
Added later: Daughter #3 said this dessert was one of the best she’s ever had. She kept saying, “Awesome,” so I assume she liked it. The hubs loved it, too. It’s a winner!
Helpful Hint: I wouldn’t serve this outside, because you’ll have a hot mess once it starts melting. It’s definitely a dessert to serve in the comfort of air conditioning.
Oops, I forgot to address the pink elephant in the room! Did you notice that the raspberry layer leans more toward pink than red?
The last time I made this dessert, I couldn’t find raspberry sorbet so I used raspberry sherbet. It worked fine and tasted awesome so if you can’t find sorbet just use sherbet.
What’s your favorite summertime dessert?
Here are some more of my favorite summertime recipes!
- Festive White Cake With Raspberry Sauce
- Best Raspberry Recipes (including yummy cupcakes)
- Blueberry Cheesecake Bars
- Blueberry Yum Yum
- 1 Sara Lee frozen pound cake, thawed
- 2 pt. vanilla ice cream - softened
- ½ cup blueberry preserves
- 2 pt. raspberry sorbet, softened
- ½ cup raspberry preserves
- 1 (10-oz.) package frozen raspberries, thawed
- ¼ cup honey
- 1 cup whipping cream
- ¼ cup powdered sugar
- assorted fresh berries, mint leaves for garnish
- Cut 10 (1/2-inch-thick) slices from the cake. Arrange slices in a single layer on the bottom of a 9-inch springform pan, trimming as needed to fit snugly in the pan. Save the remaining cake for another use.
- Stir together softened vanilla ice cream and blueberry preserves in a medium bowl. Spread blueberry ice cream mixture over cake slices. Cover and freeze for 1 hour.
- Stir together softened raspberry sorbet and raspberry preserves in a medium bowl. Spread raspberry sorbet mixture over blueberry ice-cream mixture. Cover and freeze for 3 hours.
- In a blender, process frozen raspberries, honey, and 2 Tbsp. water until smooth. Press the raspberry mixture through a wire-mesh strainer using the back of a spoon. Discard pulp and seeds. Chill until ready to serve.
- Before serving, beat whipping cream and sugar at medium speed until soft peaks form. Gently run a sharp knife around the edge of the cake to loosen. Remove the springform ring. Spread whipped cream over frozen cake. Drizzle with raspberry-honey sauce. Garnish with assorted berries and mint leaves if desired.
- Store leftovers in the freezer.
This ice cream cake can be made a day or two ahead of time and stored in an airtight container in the freezer until ready to serve. Make the whipped topping just before serving.