Get ready to wow your guests with the most Instagram-worthy dessert that screams summer celebration! This Red, White, and Blueberry Ice Cream Cake isn't just a dessert - it's a flavor-packed experience that combines the classic comfort of white cake with the refreshing coolness of vanilla ice cream and the vibrant burst of fresh berries. Whether you're hosting a Fourth of July party, a family gathering, or just craving something spectacularly delicious, this show-stopping cake will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Dessert
Serves: 12 servings
Ingredients
- 1 box of white cake mix
- 3 cups vanilla ice cream
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it thoroughly with butter or cooking spray.
- Prepare the white cake mix according to the package instructions. Typically, this involves combining the cake mix with eggs, water, and oil in a large mixing bowl. Mix with an electric mixer for 2-3 minutes until smooth and well-combined.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely at room temperature. This typically takes about 1-2 hours. You can speed up the process by placing the cake in the refrigerator.
- Once the cake is completely cool, remove it from the pan and place it on a large serving platter or cake board.
- Allow the vanilla ice cream to soften at room temperature for 10-15 minutes until it's easily spreadable but not completely melted.
- Spread the softened vanilla ice cream evenly over the cooled cake, creating a smooth layer about 1-inch thick.
- Place the ice cream-covered cake in the freezer for 30 minutes to allow the ice cream to set.
- Wash and slice the strawberries. Prepare the blueberries by gently rinsing them.
- Remove the cake from the freezer and decoratively arrange the sliced strawberries and blueberries on top of the ice cream layer.
- Pipe or spread whipped cream around the edges of the cake and between the berries for additional decoration.
- Return the cake to the freezer for at least 2 hours or until the ice cream is completely firm.
- Before serving, let the cake sit at room temperature for 5-10 minutes to make slicing easier. Use a knife dipped in hot water for clean, smooth cuts.
- Serve immediately and store any leftovers in the freezer, covered with plastic wrap or in an airtight container.
Tips
- Make sure your cake is completely cooled before adding ice cream to prevent melting and ensure a perfect layered look.
- For the smoothest ice cream layer, let the ice cream soften just enough to be spreadable but not completely melted.
- Use a hot knife (dipped in hot water and quickly dried) for clean, precise cake slices.
- Prepare the cake a day in advance to allow flavors to meld and make serving easier.
- For extra flair, try using fresh, in-season berries for the most vibrant presentation.
- If you're short on time, you can use store-bought whipped cream to save preparation time.
- Keep the cake in the freezer until just before serving to maintain its perfect texture and shape.
- For a fun variation, try using different flavored ice creams or adding a layer of berry compote between the cake and ice cream.
Nutrition Facts
Calories: 278kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
