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Red, White and Blue Ice Cream “Cake”
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Prep Time:
20 minutes
Total Time:
6 hours
Cool and easy layered ice cream and sorbet "cake" - ideal for a Fourth of July treat!
Ingredients:
  • 1 pint raspberry sorbet
  • 1 pint vanilla ice cream
  • 1 pint blueberry ice cream
  • Whipped cream, berries, sparkler candles, if desired
Instructions:
  • Prepare your 8-inch round cake pan (or springform pan) by generously spraying it with cooking spray, then lining the bottom with a parchment paper circle and the sides with parchment paper strips.
  • Allow the raspberry sorbet to soften at room temperature for about 10 minutes, or until it reaches a spreadable consistency. Spread it evenly in the bottom of the pan, then place it in the freezer for around 1 hour, or until it becomes firm.
  • Repeat layering the vanilla ice cream in the center of the red and blue ice cream. Freeze until firm. Top with the final layer of blueberry ice cream and freeze the cake for at least 4 hours, until very firm.
  • When the cake is solid, dip the pan's bottom in warm water to loosen the parchment paper and soften the edges. Place a cake plate on top, flip the pan, and gently shake to release the cake onto the plate. Alternatively, if using a springform pan, release the sides after warming in water, transfer the cake to a plate, leaving the base for support. Serve or refreeze until ready, then garnish with whipped cream, berries, and sparkler candles.

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