Printable Recipe: Patriotic July 4th Ice Cream Cake Recipe

Patriotic July 4th Ice Cream Cake Recipe

I love this easy patriotic cake recipe for the Fourth of July! With the cool and creamy ice cream and fresh fruit, it's the perfect ending to a 4th of July BBQ. Plus, no matter how good a regular cake might be... there's nothing in the world quite like an ice cream cake.

This 4th of July cake recipe idea calls for a prepared 10" angel food cake, but you can also use a white cake or a pound cake... whatever you like! The angel food cake keeps it light... and it's even lighter if you sub low fat frozen yogurt for the ice cream, and Cool Whip for the whipped cream frosting.

This ice cream cake recipe for the Fourth of July serves about 12.

Ingredients:
1 pre-made 10" angel food cake
1 qts. REAL strawberry ice cream
1 qt. vanilla ice cream, softened
1 qt. blueberry (or other blue-colored) ice cream; OR
1 qt.vanilla ice cream mixed with blue food coloring, as needed
2 1/2 C. heavy whipping cream
2 tbsp. powdered sugar
Blueberries (for blue in flag)
Halved pitted cherries, raspberries, or sliced fresh strawberries (for red stripes)

Instructions: 1. Take vanilla, blueberry (if using), and strawberry ice creams out of the freezer to soften.

2. With a bread knife or sharp knife, carefully slice your prepared angel food cake into four layers. Set aside.

3. If using blue-tinged vanilla ice cream rather than blueberry ice cream, when your two quarts of vanilla ice cream have softened a bit, separate it in half and put half into a cold mixing bowl. Stir in blue food coloring as need to make blue ice cream. Or just buy and use a blueberry ice cream... it's easier and probably tastier, too.

4. Place your first layer of angel food cake on a cake plate. Top with the blue-tinged vanilla or the blueberry ice cream. Immediately place in the freezer for 10 minutes to firm up.

5. Place another cake layer on top of ice cream. Top with plain vanilla ice cream. Immediately place in the freezer for another 10 minutes to firm up.

6. Place another cake layer on top of ice cream. Top with strawberry ice cream. Top with your last angel food cake layer. Immediately place in the freezer until topping is prepared.

8. To prepare whipped cream topping/frosting, beat your heavy cream in a chilled mixing bowl until soft peaks form. Beat in the powdered sugar, and beat until stiff peaks form.

9. Frost cake with whipped cream frosting.

10. Decorate as a flag with your chosen variety of fruit. Freeze until ready to serve. Remove from freezer about 10-15 minutes before serving.