Description
This Easy July 4th Ice Cream Cake is the perfect summer dessert, combining layers of fluffy pound cake, creamy raspberry ice cream, and sweet whipped topping, all adorned with vibrant red, white, and blue sprinkles. With just five ingredients and no baking required, this delightful cake is not only simple to prepare but also a visual showstopper at any gathering. Whether youβre hosting a backyard barbecue or enjoying a picnic with family, this festive treat will be a hit for guests of all ages. Customize it with your favorite ice cream flavors or fruits to make it uniquely yours. Get ready to impress your friends and family with this deliciously easy dessert!
Ingredients
- 1 (16-oz.) frozen pound cake
- 1 1/2 pints raspberry ice cream or sorbet
- 1 1/2 cups homemade whipped cream or whipped topping
- 1/2 cup raspberries
- 1/2 cup blueberries
- Red, white, and blue sprinkles
Instructions
- Prepare your container by lining it with plastic wrap.
- Slice the frozen pound cake in half lengthwise, then cut each piece into four long slices.
- Layer the bottom slice in the container and top with a third of the raspberry ice cream. Repeat the layering process with the remaining cake slices and ice cream.
- Wrap securely in plastic wrap and freeze for at least 6 hours or until solid.
- When ready to serve, remove from the freezer using the plastic wrap to lift out onto a serving platter. Top with whipped cream, berries, and sprinkles.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For added flavor variety, try different ice cream flavors like vanilla or strawberry. Ensure your ice cream is slightly softened for easier spreading. Allow the cake to sit at room temperature for about 5 minutes before slicing for cleaner cuts.