Best Red White Blue Ice Cream Cake Recipes

RED, WHITE & BLUE ICE CREAM CAKE

Steps:

• Microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk. Add dry pudding mix; stir 2 min. (Mixture will be thick.) Gently stir in 1 cup COOL WHIP. Spoon half the cream cheese mixture into separate bowl; stir in red food color. Stir blue food color into remaining cream cheese mixture.
• Place 4 ice cream sandwiches, side by side, on 24-inch-long sheet of foil; cover with blue pudding mixture. Repeat layers once, using red pudding mixture. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Loosely fold foil to make packet.
• Freeze 4 hours or until firm. Remove foil from dessert before serving; sprinkle with colored sugars.

RED, WHITE AND BLUE ICE CREAM "CAKE"

Steps:

• Spray 8-inch round cake pan (or springform pan) with cooking spray; line with a parchment paper circle on bottom and parchment paper strips around side.
• Soften raspberry sorbet at room temperature about 10 minutes or until just spreadable. Spread evenly in bottom of pan; place in freezer for about 1 hour or until firm.
• Repeat this step with vanilla ice cream - the idea is that the white is in the center of the red and blue - freeze again until firm, and finish with the final layer of blueberry ice cream; freeze the whole cake for several hours - at least 4 - until very firm.
• Once the entire cake is firm, gently lower the bottom of the pan into a bowl of warm water to loosen the parchment paper and lightly melt the edges of the ice cream cake. Place a cake plate over the top of the pan. Gently turn the cake pan and plate upside down, and shake gently to loosen. It should plop onto the cake plate. OR, if you use a springform pan, gently release the form (after dipping in warm water to loosen), and place the cake onto a cake plate, while leaving the springform base in place for easier transfer. Either serve immediately, or refreeze the whole cake until ready to serve. Decorate with whipped cream, berries and sparkler candles.

RED, WHITE AND BLUE ICE CREAM SANDWICH CAKE

Steps:

• Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes.
• Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping.
• Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve.

RED, WHITE, AND BLUE ICE CREAM CAKE

Steps:

• Place a 9-inch springform pan in the freezer until very cold, at least 1 hour.
• Make the strawberry sorbet (or beat premade, frozen sorbet until smooth in an electric mixer fitted with the paddle attachment). Remove the springform pan from the freezer and immediately scoop in the sorbet. Working quickly, use the back of a spoon or an offset spatula to smooth the sorbet into an even layer, approximately 1 inch high. Sprinkle evenly with 1/4 cup cookie crumbs or candied ginger, cover tightly with plastic wrap, and freeze until firm, at least 1 hour.
• Repeat the process with the lemon ice cream and another 1/4 cup of crumbs or candied ginger, freezing 1 hour. Finish with the blueberry sorbet, topping with the last 1/4 cup of crumbs or candied ginger. Cover tightly with plastic wrap and freeze until set, at least two hours or overnight.
• Chill a serving plate or cake stand in the freezer.
• Just before serving, unmold the cake: Warm the blade of an offset spatula or knife in hot tap water, then wipe it dry. Run the blade around the inside edge of the pan, then unlock and remove the sides. Place the chilled plate or cake stand upside-down on top of the cake pan and flip everything over so the cake is resting on the plate. Rewarm the knife and gently edge it between the bottom of the pan and the cake to remove the bottom of the pan. Garnish with a mint sprig and serve with whipped cream and fresh berries.
• **Note:**If the entire cake is not eaten in one sitting, immediately after slicing, wrap it well with plastic wrap and put it back in the freezer. This will help prevent melting and refreezing, which can ruin the texture.

RED, WHITE, AND BLUE ICE CREAM CAKE

Steps:

• For the cake:
• Heat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side. Butter pan and line bottom with a round of parchment or wax paper. Butter paper, then dust paper with additional flour, knocking out excess.
• Sift together flour, baking powder, baking soda, and salt into a bowl.
• In a separate bowl, beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Add in warmed eggs, one at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour and mixing until batter is smooth. Spoon batter into springform pan, spreading evenly.
• Bake cake until it begins to pull away from side of pan and a wooden toothpick inserted in center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 10 minutes, then carefully run a thin knife around edge of cake and remove side of pan. Invert cake onto rack, then remove bottom of pan and carefully peel off paper. Let cake cool completely.
• For blueberry filling:
• Combine all ingredients except water and cornstarch in a 2- to 3-quart heavy saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat and briskly simmer, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 8 to 10 minutes. Stir water into cornstarch in a small bowl, then stir into blueberry filling and gently boil, stirring, 1 minute. Transfer to a bowl and chill, uncovered, until cold.
• For raspberry filling:
• Combine all ingredients except water and cornstarch in a 2- to 3-quart heavy saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat and briskly simmer, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 10 to 12 minutes. Stir water into cornstarch in a small bowl, then stir into raspberry filling and gently boil, stirring, 1 minute. Force filling through a large fine-mesh sieve into a bowl, scraping bottom of sieve to release pulp into bowl. Discard solids in sieve. Chill filling, uncovered, until cold.
• Assemble cake:
• Cut cooled cake horizontally into 3 even layers with a long serrated knife (see Cooks' Notes for an easy method). Line 9-inch springform pan with 2 overlapping sheets of plastic wrap, letting excess hang over edge. Put bottom layer, cut side up, in pan. Spread cold blueberry filling over cake using offset spatula, leaving a 1/4-inch border around edge, then freeze until firm, about 20 minutes.
• Slightly soften ice cream in microwave, then scoop half of it, preferably in thin curls that you can lay over blueberry layer, and gently spread it evenly to edge of cake. Return remaining ice cream to freezer. Put middle cake layer on top of ice cream, gently pressing it down, and spread cold raspberry filling over cake, leaving a 1/4-inch border around edge. Freeze cake until raspberry layer is firm, about 30 minutes.
• Slightly soften remaining ice cream, if necessary, and spread in same manner evenly over raspberry filling to edge of cake. Put remaining cake layer on top of ice cream, cut side down, and gently press it down, then freeze cake, well wrapped in plastic, until very firm, 4 to 6 hours.
• Frost cake:
• Beat heavy cream with confectioners' sugar and vanilla in a large deep bowl with an electric mixer until it just holds stiff peaks.
• Remove side and bottom of springform pan and peel plastic from cake. Set cake on a serving plate that will fit in the freezer. Spread some of whipped cream in a thin layer around side and top of cake and freeze cake until cream is firm, about 30 minutes (meanwhile, keep remaining whipped cream cold in refrigerator).
• Frost cake with remaining cream, leaving swirls in cream on top to help hold berries. Freeze until very firm, at least 30 minutes.
• To serve, transfer cake to refrigerator to soften, 30 minutes to 1 hour, and garnish with berries.