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Effortless Independence Day Ice Cream Delight

Easy 4th of July Ice Cream Cake: A Festive No-Bake Dessert

Looking for a simple yet impressive dessert to celebrate the 4th of July? Transform a store-bought pound cake into an extraordinary ice cream cake with just five ingredients! This Easy July 4th Ice Cream Cake features layers of pound cake, ice cream (or sorbet), whipped cream, and festive sprinkles. It’s the ultimate show-stopping treat that’s sure to be a hit at any Independence Day gathering.

A layered ice cream cake with pound cake, raspberry sorbet, whipped cream, and patriotic sprinkles.
A frozen store-bought pound cake layered with raspberry sorbet and topped with whipped cream, fresh raspberries and blueberries, and patriotic sprinkles.

When it comes to 4th of July desserts, the possibilities are endless! From patriotic pinwheel cookies and layered cheesecake parfaits to star-spangled tarts and American flag cookie cakes, there’s a red, white, and blue treat for everyone. But this Easy July 4th Ice Cream Cake takes “fabulously festive” to a whole new level of deliciousness and ease.

Why This Ice Cream Cake is a Winner

  • Effortless Elegance: This recipe is incredibly easy to make and completely customizable to your preferences.
  • Quick Assembly, Maximum Impact: We’re talking about just 15 minutes of assembly time, a few hours to freeze, and mere seconds to devour!
  • Family-Friendly Favorite: This ice cream cake is a guaranteed crowd-pleaser, loved by both kids and adults alike.
  • Perfect for Any Patriotic Occasion: Whether it’s Memorial Day, the 4th of July, or any other patriotic celebration, this ice cream cake is the perfect dessert.

Ingredient Spotlight: Key Components

  • Frozen Pound Cake: Sara Lee All Butter Pound Cake is a popular and readily available store-bought option, typically found in the freezer aisle. Its buttery flavor and texture create the perfect base for the ice cream cake.
  • Ice Cream, Sorbet, or Frozen Yogurt: The sky’s the limit when it comes to flavor choices! Use your favorite ice cream, frozen yogurt, or sorbet. For a patriotic theme, consider raspberry sorbet, strawberry ice cream, or blueberry frozen yogurt. Talenti’s Roman Raspberry flavor is a highly recommended sorbet option.
  • Toppings: Get creative with your favorite toppings! Whipped cream, fresh blueberries and raspberries, and patriotic sprinkles are classic choices, but feel free to add crushed Oreos, nuts, melted chocolate, sliced strawberries, or anything else that tickles your fancy.

Step-by-Step: Assembling Your Patriotic Masterpiece

Sliced pound cake on a cutting board with a serrated knife.
A top-down view of a sliced pound cake on a cutting board next to a serrated knife.

The assembly of this patriotic dessert couldn’t be simpler, starting with a buttery store-bought pound cake sliced into four layers to accommodate generous amounts of ice cream. This is your chance to personalize the cake! While raspberry sorbet mimics the red and white stripes of the American flag, you can use any flavor of ice cream that satisfies your taste buds – consider strawberry frozen yogurt!

Scooping raspberry sorbet onto pound cake in an aluminum tray.
A hand holding an ice cream scooper places mounds of raspberry sorbet atop pound cake in an aluminum tray.

With the cake sliced, it’s time to layer. Continuing with the easy-but-impressive theme, you don’t need a special pan. Simply stack the layers of pound cake and ice cream directly in the pound cake container, then wrap it securely with plastic wrap and freeze.

Spreading raspberry sorbet over pound cake in a plastic wrap-lined aluminum tray.
A hand holding an offset spatula spreads raspberry sorbet over pound cake over pound cake in a plastic wrap-lined aluminum tray.

When you’re ready for those flavor fireworks, remove the cake from the freezer and top it with homemade (or store-bought) whipped cream, fresh raspberries and blueberries, and a generous shower of red, white, and blue sprinkles.

Essential Recipe Notes for Success

  • Soften the ice cream at room temperature for 10-15 minutes for easier spreading.
  • Add more ice cream between each layer of pound cake for a thicker layer.
  • Place the container inside a plastic bag and seal it before freezing to prevent an icy layer on top.
  • The ice cream cake can be stored in the freezer for up to one week.

Frequently Asked Questions About Ice Cream Cake

Can I use a different type of cake for the base?
Absolutely! Any store-bought cake works, but using frozen pound cake allows you to utilize its foil container as a mold, eliminating the need for another pan.
How far in advance can I make the ice cream cake?
For optimal flavor and texture, make it up to one week in advance.

More Delicious No-Bake Dessert Ideas

  • Easy No-Bake Cheesecake Parfaits
  • No-Bake Chocolate Cookie Pops
  • Easy No-Bake Chocolate Tart with Raspberries
  • Easy No-Bake Cheesecake
  • Chocolate Chip Cookie Dough Dip
Finished 4th of July ice cream cake.
A 4th of July ice cream cake with layers of pound cake and raspberry sorbet topped with a thick layer of whipped cream, fresh berries, and red and blue star sprinkles.

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Easy July 4th Ice Cream Cake Recipe

This section provides a detailed recipe for the Easy July 4th Ice Cream Cake, including ingredients, instructions, and nutritional information.


Easy July 4th Ice Cream Cake Recipe




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, for topping
  • 1/2 cup blueberries, for topping
  • Red, white, and blue sprinkles, for topping

Instructions

  1. Remove the pound cake from the container and set it aside. Line the container with plastic wrap so that it hangs over on all sides.
  2. Using a serrated knife, carefully slice the pound cake in half lengthwise then slice each piece in half again to form four long slices. Arrange the bottom slice in the lined container then top it with a third of the ice cream, spreading it into an even layer.
  3. Add a second slice of pound cake atop the ice cream, top it with another third of the ice cream then another layer of pound cake and the remaining ice cream. Add the top layer of pound cake then wrap the plastic wrap securely around the cake and place it in the freezer until frozen solid, about 6 hours.
  4. When ready to serve, remove the cake from the freezer and use the plastic wrap overhangs to lift it out of the container and onto a serving platter. Top it with the whipped cream, raspberries, blueberries and sprinkles. Slice and serve immediately.

Kelly’s Notes

  1. My favorite brand of store-bought pound cake is the Sara Lee All Butter Pound Cake.
  2. My favorite brand of raspberry sorbet is the Roman Raspberry flavor from Talenti.
  3. To avoid an icy layer atop the cake, place the container inside a plastic bag and seal it shut before placing it in the freezer.
  4. Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 256kcal, Carbohydrates: 50g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 46mg, Sodium: 261mg, Potassium: 72mg, Fiber: 2g, Sugar: 32g, Vitamin A: 135IU, Vitamin C: 2.9mg, Calcium: 39mg, Iron: 1.1mg

Did you try this recipe? Leave a comment below with your star rating!