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.
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Ingredients
- 1 box red velvet cake mix 15.25 ounces
- 1 carton Hudsonville 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 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.
Notes
- 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.
Calories: 563kcal, Carbohydrates: 64g, Protein: 7g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 95mg, Sodium: 399mg, Potassium: 383mg, Fiber: 2g, Sugar: 49g, Vitamin A: 1062IU, Vitamin C: 1mg, Calcium: 225mg, 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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