Red, White & Blue Ice Cream Cake

Raspberry and Blueberry Ice Cream Cake

by Alli

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.

  •  vanilla ice cream
  • blueberry preserves
  • raspberry sorbet
  • raspberry preserves
  • frozen raspberries, thawed
  • honey
  • whipping cream
  • powdered sugar
  • garnish with assorted fresh berries, mint leaves (optional)

Red, White & Blue Ice Cream Cake

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!

Red, White & Blue Ice Cream Cake

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. 

Red, White & Blue Ice Cream Cake

What’s your favorite summertime dessert?

Here are some more of my favorite summertime recipes!

Yield: 12 servings

Red, White & Blue Ice Cream Cake

Red, White & Blue Ice Cream Cake

Red White and Blue Ice Cream Cake is delicious and refreshing on a hot summer day.

Prep Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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