4th of July Ice Cream Cake: celebrate Independence Day with this red, white, and blue dessert
During the hot summer weather, you can never go wrong with ice cream cake. This gorgeous red, white, and blue 4th of July ice cream cake is just the ticket for your Independence Day party.
Fun, festive, and delicious, 4th of July cake is made with a blue vanilla cake base topped with a white ice cream layer and a red ice cream layer. To finish it off, the cake is decorated in sweet, creamy frosting and decked out in sprinkles – red, white, and blue, of course!
It's a great make-ahead dessert for the Fourth of July, so you don't need to spend ages in the kitchen on the day.
Tips
Use room temperature ingredients to make the cake layer. For the whipped cream, be sure your ingredients are cold.
You can make your red, white, and blue ice cream cake a day or two in advance. If you do make the cake ahead of time, add the red whipped cream the day you're serving the cake so it doesn't run.
Use a boxed cake mix to simplify this recipe.
Instead of dyeing vanilla ice cream red, try raspberry or cherry ice cream for the red layer.
How to Store 4th of July Ice Cream Cake
Cover the cake and store it in the freezer for up to one week.
How to Make 4th of July Ice Cream Cake
Preheat your oven to 350F. Grease a cake pan with cooking spray and line the bottom with parchment paper.
Preheat your oven to 350F. Grease a cake pan with cooking spray and line the bottom with parchment paper.
In a bowl, cream butter and sugar until fluffy and light.
In a bowl, cream butter and sugar until fluffy and light.
Beat in sour cream and vanilla.
Beat in sour cream and vanilla.
Beat in the egg whites until the ingredients are fully combined.
Beat in the egg whites until the ingredients are fully combined.
In a second bowl, whisk flour and baking powder.
In a second bowl, whisk flour and baking powder.
Add half the flour mixture to the butter mixture. Mix well.
Add half the flour mixture to the butter mixture. Mix well.
Beat in the blue food coloring.
Beat in the blue food coloring.
Pour in the milk, and water.
Pour in the milk, and water.
Add the rest of the flour mixture.
Add the rest of the flour mixture.
Mix.
Mix.
Pour the batter into the cake pan.
Pour the batter into the cake pan.
Spread it well. Bake for 18 to 20 minutes, then remove from the oven and leave to cool to room temperature.
Spread it well. Bake for 18 to 20 minutes, then remove from the oven and leave to cool to room temperature.
Leave the ice cream to soften for 15 to 20 minutes. Line two cake pans with cling film, making sure to leave some overhang over the sides. Slice off a thin layer from the top of the cake so it's even.
Leave the ice cream to soften for 15 to 20 minutes. Line two cake pans with cling film, making sure to leave some overhang over the sides. Slice off a thin layer from the top of the cake so it's even.
Put the ice cream into a large bowl and stir in until it softens.
Put the ice cream into a large bowl and stir in until it softens.
Put half the ice cream in a second bowl and return it to the freezer.
Put half the ice cream in a second bowl and return it to the freezer.
Place the white ice cream on top of the cake, spreading it so it's even, then place in the freezer until firm.
Place the white ice cream on top of the cake, spreading it so it's even, then place in the freezer until firm.
Take the second bowl of ice cream out of the freezer. Mix in the red food coloring.
Take the second bowl of ice cream out of the freezer. Mix in the red food coloring.
Place in the second cake pan and then put the cake pan in the freezer and freeze until firm.
Place in the second cake pan and then put the cake pan in the freezer and freeze until firm.
Place the cake on a serving platter, then top it with the white ice cream.
Place the cake on a serving platter, then top it with the white ice cream.
Place the red ice cream on top of the white ice cream layer. Put the assembled cake back in the freezer.
Place the red ice cream on top of the white ice cream layer. Put the assembled cake back in the freezer.
In a bowl, beat heavy cream, sugar, and vanilla until stiff peaks form.
In a bowl, beat heavy cream, sugar, and vanilla until stiff peaks form.
Frost the outside of the cake, making sure to reserve about 1/3 cup of frosting. Put the cake back in the freezer for 20 minutes.
Frost the outside of the cake, making sure to reserve about 1/3 cup of frosting. Put the cake back in the freezer for 20 minutes.
Mix the red food coloring into the rest of the whipped cream and transfer to a piping bag.
Mix the red food coloring into the rest of the whipped cream and transfer to a piping bag.
Decorate the outside of the cake with red, white, and blue sprinkles.
Decorate the outside of the cake with red, white, and blue sprinkles.
Pipe the red whipped cream around the edge of the top of the cake. Place in the freezer until ready to serve.
Pipe the red whipped cream around the edge of the top of the cake. Place in the freezer until ready to serve.
Slice, serve and enjoy!
Slice, serve and enjoy!
Notes
Use 8-inch cake pans for your red, white, and blue ice cream cake.
