Recipes Desserts Frozen Dessert Recipes Ice Cream Cake Recipes Red, White, and Blue Ice-Cream Cake Be the first to rate & review! 1 Photo Celebrate the 4th of July with a sweet salute! This patriotic spin on ice-cream cake is the coolest dessert of the summer! By Yewande Komolafe Updated on June 23, 2023 Save Rate Print Share Close Add Photo Hands On Time: 30 mins Total Time: 4 hrs 30 mins Servings: 8 to 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 to 10 servings 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 Directions 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. 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. 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. 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. 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. 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. Save Print I Made It Nutrition Facts (per serving) 532 Calories 19g Fat 89g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 to 10 Calories 532 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 53% Cholesterol 70mg 23% Sodium 183mg 8% Total Carbohydrate 89g 32% Dietary Fiber 3g 11% Total Sugars 72g Protein 5g 9% Vitamin C 16mg 17% Calcium 118mg 9% Iron 1mg 6% Potassium 280mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.