Description
This Easy July 4th Ice Cream Cake is a refreshing and festive dessert perfect for summer celebrations. Layers of frozen pound cake and raspberry ice cream are beautifully assembled and topped with homemade whipped cream, fresh raspberries, blueberries, and patriotic sprinkles for a visually stunning treat that’s simple to prepare.
Ingredients
Base
- 1 (16-oz.) frozen pound cake
Ice Cream Layer
- 1 1/2 pints raspberry ice cream or sorbet
Topping
- 1 1/2 cups homemade whipped cream or whipped topping
- 1/2 cup raspberries, for topping
- 1/2 cup blueberries, for topping
- Red, white and blue sprinkles, for topping
Instructions
- Prepare the container: Remove the frozen pound cake from its container and set aside. Line the original container with plastic wrap, allowing the wrap to hang over all sides for easy removal later.
- Slice the pound cake: Using a serrated knife, carefully slice the pound cake in half lengthwise. Then slice each of those halves in half again lengthwise to create four long slices. Place one bottom slice into the lined container.
- Layer ice cream and cake: Spread one third of the raspberry ice cream evenly over the bottom pound cake slice. Add another pound cake slice on top, then spread another third of the ice cream, followed by the next pound cake slice and the remaining ice cream. Finish by placing the final pound cake slice on top.
- Freeze the assembled cake: Wrap the plastic wrap securely around the layered cake and place it in the freezer until frozen solid, about 6 hours. For best results, place the container inside a sealed plastic bag to prevent icy layers.
- Decorate and serve: When ready to serve, lift the cake out of the container using the plastic wrap overhang, and transfer to a serving platter. Top with whipped cream, fresh raspberries, blueberries, and red, white, and blue sprinkles. Slice and serve immediately.
Notes
- Sara Lee All Butter Pound Cake is recommended as a preferred store-bought frozen pound cake.
- Roman Raspberry sorbet from Talenti is the favoured raspberry ice cream or sorbet brand.
- To avoid icy layers forming on top of the cake, seal the container inside a plastic bag before freezing.
- This dessert is best served immediately after decorating to maintain the whipped cream’s texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American