Red White And Blue Ice Cream Cake
A Red White And Blue Ice Cream Cake that actually holds its shape. Built with smart layering, make-ahead timing, and tested shortcuts so you avoid melting, uneven layers, and messy slices.
Ingredients
- 1 box red velvet cake mix 13 to 15 ounces
- 1 carton blue ice cream 48 ounces
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon blue gel food coloring
- ½ teaspoon vanilla extract
- Blueberries, raspberries and/or sprinkles, for decorating (optional)
Instructions
- 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 speed 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 least 1 hour.
- After it's fully frozen, allow the cake to sit at room temperature for 5 minutes for easier slicing. Decorate with berries or sprinkles, slice, and serve.
Calories: 540kcal, Carbohydrates: 60g, Protein: 7g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 95mg, Sodium: 355mg, Potassium: 365mg, Fiber: 2g, Sugar: 47g, Vitamin A: 1061IU, Vitamin C: 1mg, Calcium: 218mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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