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Fourth of July Ice Cream Cake
Fourth of July Ice-Cream Cake
Photo: Eric Moran/Styling: Erin McDowell

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. We recommend adding a few candles for an extra-festive touch.

One 12-inch cake (10 servings)

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.

360 calories

14g fat

55g carbs

4g protein

51g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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