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Red White and Blue Ice Cream Cake

Red White and Blue ice cream cake with layered pound cake, creamy vanilla ice cream, and fresh berries. Freeze-set slices with a fluffy whipped topping finish and patriotic sprinkles for a no-bake summer dessert.
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Prep Time 25 minutes
freeze time 4 hours 50 minutes
Total Time 5 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ice cream cake layers
  • 1 prepared pound cake Sliced.
  • 1.5 qt vanilla ice cream Slightly softened.
  • 1 cup strawberries Diced.
  • 1 cup blueberries
  • 2 cup whipped topping For frosting.
  • 2 tbsp red, white, and blue sprinkles For decorating.
  • 0.25 cup strawberry sauce
  • 0.25 cup blueberry sauce

Equipment

  • 1 sheet pan

Method
 

Assemble in the pan
  1. Line an 8-inch springform pan with parchment paper so the cake releases cleanly after freezing.
  2. Arrange pound cake slices in the bottom of the pan to form a solid base layer.
  3. Spread half of the slightly softened vanilla ice cream over the cake layer for an even, creamy coverage.
  4. Sprinkle half of the strawberries and blueberries over the ice cream so each bite has fruit.
  5. Add another layer of pound cake slices to lock in the filling layers.
  6. Spread the remaining vanilla ice cream evenly over the top to smooth the surface.
Freeze, unmold, and finish
  1. Freeze the cake for at least 4 hours until firm.
  2. Remove the cake from the pan and frost with whipped topping to cover the entire top and sides.
  3. Decorate with remaining berries, strawberry sauce, blueberry sauce, and patriotic sprinkles for a layered, flag-inspired look.
  4. Freeze for 30 minutes before slicing and serving so the slices hold their shape.

Notes

For the cleanest slices, wipe your knife with warm water between cuts and keep the cake fully frozen until serving. Store covered in the freezer up to 2 weeks; freezing is yes (best within 2 weeks). For a lighter option, use a lower-fat whipped topping or a reduced-fat vanilla ice cream to cut calories without changing the assembly method.