Description
The Red, White, and Blue Ice Cream Cake is a beautiful, patriotic dessert that’s as delicious as it is eye-catching. With layers of cake, creamy vanilla ice cream, and a medley of fresh strawberries and blueberries, it’s the perfect blend of fruity sweetness and creamy indulgence. This dessert makes an ideal centerpiece for summer gatherings and celebrations. Easy to prepare and loved by kids and adults alike, this no-bake cake is both visually stunning and refreshingly cool on hot days. With just a few ingredients and minimal prep time, it’s a foolproof recipe that delivers maximum festive impact. Whether it’s for the Fourth of July or a casual summer barbecue, this ice cream cake is sure to be a hit!
Ingredients
Units
Scale
- 1 package (16 oz) pound cake, thawed if frozen
- 1 quart vanilla ice cream, slightly softened
- 1 pint fresh blueberries
- 1 pint fresh strawberries, hulled and sliced
- 1 cup whipped topping
- Optional: sprigs of fresh mint for garnish
Instructions
- Line a loaf pan with plastic wrap, leaving enough overhang on the edges for easy lifting. Slice the pound cake into three even layers horizontally.
- Place the bottom layer of the pound cake in the prepared loaf pan. Spread a third of the softened vanilla ice cream evenly over the cake layer. Then, add a layer of sliced strawberries and blueberries.
- Place the second layer of pound cake over the berries, spread another third of the ice cream, and add more berries on top.
- Add the final pound cake layer, spread the remaining ice cream on top, and finish with a layer of berries. Cover the pan with plastic wrap and freeze for at least 3 hours or until firm.
- When ready to serve, remove the plastic wrap, invert the cake onto a platter, and top with whipped topping. Garnish with extra berries and fresh mint, if desired.
- Prep Time: 15 minutes