Red, White, And Blue Ice-Cream Cake Recipe

Name: Red, White, And Blue Ice-Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10.75-oz.) frozen pound cake, thawed; 2 pt. vanilla ice cream, softened; 1/2 cup blueberry preserves; 2 pt. raspberry sorbet, softened; 1/2 cup raspberry preserves; 1 (10-oz.) package frozen raspberries, thawed; 1/4 cup honey; 1 cup whipping cream; 1/4 cup powdered sugar; Garnishes: assorted fresh berries, mint leaves

Servings: persons

1 (10.75-oz.) frozen pound cake, thawed
2 pt. vanilla ice cream, softened
1/2 cup blueberry preserves
2 pt. raspberry sorbet, softened
1/2 cup raspberry preserves
1 (10-oz.) package frozen raspberries, thawed
1/4 cup honey
1 cup whipping cream
1/4 cup powdered sugar
Garnishes: assorted fresh berries, mint leaves

1
Cut 10 (1/2-inch-thick) slices from cake. Arrange slices in a single layer on bottom of a 9-inch springform pan, trimming as needed to snugly cover pan. Save remaining cake for another use.
2
Stir together vanilla ice cream and blueberry preserves in a medium bowl. Spread blueberry ice-cream mixture over cake slices. Cover and freeze 1 hour.
3
Stir together softened raspberry sorbet and raspberry preserves in a medium bowl. Spread raspberry sorbet mixture over blueberry ice-cream mixture. Cover and freeze 3 hours to 2 days.
4
Process frozen raspberries, honey, and 2 Tbsp. water in a blender until smooth. Press raspberry mixture through a wire-mesh strainer using the back of a spoon. Discard pulp and seeds. Chill until ready to serve.
5
Just before serving, beat cream and sugar at medium speed until soft peaks form. Gently run a sharp knife around edge of cake to loosen. Remove springform pan. Spread whipped cream over frozen cake. Drizzle with raspberry-honey sauce.
6
Note: We tested with Sara Lee All Butter Pound Cake, Bonne Maman Raspberry Preserves, Smucker's Orchard's Finest Northwoods Blueberry Preserves, and Whole Fruit Raspberry Sorbet.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (10.75-oz.) frozen pound cake, thawed, 2 pt. vanilla ice cream, softened, 1/2 cup blueberry preserves, 2 pt. raspberry sorbet, softened, and more.

Yes, Red, White, And Blue Ice-Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red, White, And Blue Ice-Cream Cake

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