Best Ice Cream Flag Cake Recipes

AMERICAN FLAG ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
• Pulse the shortbread cookies in a food processor until finely ground. Transfer the crumbs to a medium bowl and set aside. Add the freeze-dried strawberries to the food processor and pulse until finely ground. Remove 1/4 cup of the ground strawberries to a separate bowl and set aside. Reserve 1 cup of the cookie crumbs for the topping. Add the rest of the cookie crumbs to the food processor along with 1/2 teaspoon salt and the brown sugar and pulse to combine. With the processor running, drizzle in the butter and continue to process until the crumbs are coated and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Spoon the jam over the crust and spread into an even layer with an offset spatula. Cover with plastic wrap and freeze while you make the ice cream.
• Whip the cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Decrease the speed to low. Add the sweetened condensed milk, 1/4 teaspoon salt and the vanilla, then increase the speed to medium and beat until combined and the mixture has soft peaks.
• Pour the cream mixture over the jam and spread evenly with an offset spatula. Cover with plastic wrap and freeze until solid, at least 6 hours and up to 12 hours.
• Meanwhile, cut six strips of parchment paper that are each 3/4 inch wide by at least 13 inches long. Cut a 4-by-5-inch rectangle from parchment paper as well.
• Using the foil overhang, lift the cake out of the pan and place onto a cutting board with a long side facing you. Sprinkle the reserved shortbread crumbs to cover the ice cream layer completely in an even layer. Using a fine-mesh sieve, sift the confectioners' sugar over the shortbread crumbs in an even layer until the top is completely white.
• Place the 4-by-5-inch parchment rectangle on the top left-hand corner of the cake. Arrange the parchment strips in even intervals across the cake, starting 3/4 inch from the top and stopping 3/4 inch from the bottom. Using the fine-mesh sieve, dust the reserved ground strawberries in an even layer over top of the templates. Carefully remove all the parchment templates. Sprinkle the blue sprinkles over the blocked-off corner area in an even layer. Scatter the star candies on top of the blue sprinkles. Slice the cake into 12 equal pieces using a sharp knife to serve.

ICE CREAM FLAG CAKE

Steps:

• Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes.
• Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won't need the small circle). Freeze the large cake ring.
• Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.
• Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes.
• Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm.
• Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.
• Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm.
• Cut off the top 1 1/2 inches of the remaining ice cream carton (you won't need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm.
• Beat the heavy cream and confectioners' sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.