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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Red, White, And Blue Ice-Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions