Red White and Blue Ice Cream Cake Recipe
This Red White and Blue Ice Cream Cake Recipe will be the star of your 4th of July celebration! Showstopping yet surprisingly easy to put together.
Everybody who knows me well knows that the 4th of July is my favorite holiday. It’s nice weather and low commitment. There’s no customary big meal to prepare and no presents to buy. It’s just pure relaxation and enjoyment.
And while this year your Independence Day celebration may be a little different and/or smaller than normal, there’s still plenty of ways to celebrate. Personally, I think ice cream cake – made with Hudsonville Ice Cream – is the perfect way to party!
What’s so special about this ice cream cake recipe?
It’s surprisingly easy to make, and I really do mean that. This was my first-ever attempt at making an ice cream cake, and I approached it with a little trepidation. But I shouldn’t have, because although there are a few steps (that’s just the nature of the beast for a layered frozen dessert) each of the steps was truly no sweat.
What kind of ice cream should I put in this red white and blue cake recipe?
Hudsonville Ice Cream seems to also have a fondness for the 4th, and they’ve really outdone themselves this year with their American Fireworks Limited Edition flavor. This sweet and sour ice cream is combined with ribbons of sour cherry swirl and blue popping candy to make this flavor a party in every scoop!
Personally, I think it’s the perfect flavor for this ice cream cake. However, Creamery Blend Vanilla, Limited Edition Blueberry Cobbler or Black Cherry are all great options, too. When it’s Hudsonville, you can’t go wrong!
Hudsonville can be found in most grocery stores in Michigan and throughout the Midwest. Check the Scoop Locator on Hudsonville’s website so you can be sure to find which store near you carries these Limited Edition flavors. Before you head out, print off a Sweetest Summer Ever coupon, which is good for $2 off any Hudsonville Ice Cream flavor!
How to make this red white and blue cake:
- Bake a red velvet cake in a 9 x 13-inch baking pan. If you’d like to make red velvet cake from scratch, you’re certainly welcome to do that. But I’d rather get back to sipping a cold beverage on the deck, so I admittedly went the easiest way possible here and used a boxed mix.
- Allow cake to cool completely at room temperature, and then cover pan and freeze.
- Let a 48 ounce container of Hudsonville Ice Cream American Fireworks sit at room temperature for 20 to 25 minutes or until it is soft and spreadable.
- Scoop the ice cream on top of the frozen cake, and use an offset spatula or knife to spread into an even layer. Cover and freeze again.
- One place I didn’t take a shortcut – I LOVE homemade whipped cream, so I always make it rather than buy it. But seriously, it takes five minutes or less, and it’s definitely worth it. Make the whipped cream and then add blue food coloring for a festive touch. Spread whipped cream over ice cream layer. Cover and freeze again.
- Decorate, cut and serve!
How long does ice cream cake last?
Ice cream cake is best eaten within 7 days of assembly. Be sure to return any leftovers to the freezer as soon as you have served the cake, and keep the cake covered.
- 1 box (15.25 ounces) red velvet cake mix
- 1 carton (48 ounces) Hudsonville ice cream
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon blue gel food coloring
- 1/2 teaspoon vanilla extract
- Blueberries, raspberries and/or sprinkles, for decorating (optional)
- Prepare cake mix in 13 x 9-inch pan per package instructions. Allow to cool to room temperature completely, then cover and freeze at least 1 hour.
- Allow ice cream to sit at room temperature 20 to 25 minutes or until soft and spreadable. Spread ice cream in even layer over cake. Cover and freeze at least 1 hour.
- Place cream in bowl of stand mixer fitted with whisk attachment. Whip at medium-high speed until soft peaks form. Reduce heat to low and gradually add powdered sugar until all sugar is incorporated. Increase speed to medium high and continue whipping until medium peaks form. Add food coloring and vanilla and mix until well combined.
- Spread whipped cream in even layer over ice cream. Cover and freeze at last 1 hour.
- To serve, decorate cake with berries and/or sprinkles, if desired. Cut and serve immediately.
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Nutrition Information:Yield: 12 pieces Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 48mgSodium: 329mgCarbohydrates: 46gFiber: 1gSugar: 29gProtein: 3g
Other amazing recipes that use ice cream:
- Brioche French Toast – psst, ice cream is the secret ingredient!
- Frozen Tiramisu Cups – a decadent five minute treat in a glass!
- Brownie Bowls for Ice Cream – so perfect for a birthday treat
- Mini Ice Cream Pies – a fresh, cool summer dessert
- Chocolate Dipped Peanut Butter Ice Cream Sandwiches from Browned Butter Blondie
- Churro Ice Cream Sandwiches from Lark & Linen
Disclosure: This is a sponsored post written by me on behalf of Hudsonville Ice Cream. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.