Fourth of July Ice-Cream Cake
We’re suckers for all things kitschy, so it’s hard to resist making a dessert with some patriotic flare for the Fourth of July. May we suggest this stunning red, white and blue ice cream cake? You basically just have to assemble the whole thing—no complicated steps or baking required—so you can prepare it in advance of your celebration.
The secret to the easiest assembly possible is to take your ice cream (or sorbet) out of the freezer about five minutes before making this beauty. That way, it will be ultra spreadable but not too melty, and you can make those colorful layers with no fuss. Want to be extra festive? Add candles (or sparklers).
2 pints raspberry sorbet
2 pints vanilla ice cream
2 pints blueberry ice cream
2 cups whipped topping or whipped cream
1. Place a 12-inch springform pan on a parchment-lined baking sheet.
2. Start with the red (raspberry sorbet). Soften the pint at room temperature for about 5 minutes, then dump it inside the springform pan. Use a spatula or spoon to spread the sorbet into an even layer in the base of the pan.
3. Repeat the process with a layer of white (vanilla ice cream). Soften the ice cream, then spread it into an even layer. Do it again with the blue ice cream. If it gets hard to spread the ice creams on top of one another, pop the pan in the freezer for 10 to 15 minutes between each layer.
4. Repeat again with another layer each of red, white and blue. At this point, freeze the cake until very firm, at least 2 hours and up to overnight.
5. When the cake is very firm, remove the outside of the springform pan. It can help to let the cake sit at room temperature for 10 to 15 minutes to warm up a little, or you can dip the pan briefly in warm water.
6. When the cake is unmolded, frost the outside with the whipped topping or whipped cream. Freeze the cake until ready to serve. Dip a knife into warm water before slicing the cake.