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4th of July Red, White & Blueberry Ice Cream Sandwich Cake Recipe, easy 4th of July ice cream cake recipe, homemade patriotic ice cream cake, best red white and blueberry ice cream cake recipe, how to make 4th of July ice cream sandwich cake
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4th of July Red, White & Blueberry Ice Cream Sandwich Cake Recipe

Celebrate Independence Day with this stunning 4th of July Red, White & Blueberry Ice Cream Sandwich Cake Recipe. Layers of vibrant red velvet cake, creamy vanilla ice cream, and fresh blueberry compote create a patriotic dessert that's as delicious as it is eye-catching. Perfect for summer gatherings and holiday feasts.
Prep Time1 hour
Cook Time30 minutes
Total Time4 hours
Course: Desserts, Ice Creams
Cuisine: American
Servings: 12 servings
Calories: 420kcal

Ingredients

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 oz red food coloring
  • 1 tsp white vinegar
  • 1.5 quarts vanilla ice cream, slightly softened
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 12 store-bought vanilla ice cream sandwiches

Instructions

  • Prep the Red Velvet Cake: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
  • In another bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and white vinegar until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined and smooth.
  • Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans, then transfer to a wire rack.
  • Prepare the Blueberry Compote: In a small saucepan, combine 1.5 cups of blueberries, 1/4 cup sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens (about 5-7 minutes). Remove from heat and let it cool. Stir in the remaining 0.5 cup of blueberries.
  • Whip the Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
  • Assemble the Cake: Place one red velvet cake layer on a 9-inch round cake board or plate. Spread a layer of slightly softened vanilla ice cream evenly over the cake. Top with half of the blueberry compote. Place the second cake layer on top.
  • Spread the remaining vanilla ice cream over the top cake layer. Drizzle the remaining blueberry compote on top. Freeze the cake for 1 hour to set.
  • Remove the cake from the freezer and spread the whipped cream evenly over the top and sides. Arrange the ice cream sandwiches vertically around the sides of the cake, pressing gently to adhere.
  • Return the cake to the freezer and freeze for at least 3 hours, or until firm. Slice and serve chilled.

Notes

Pro Tips: Chill your mixing bowls before whipping the cream for better volume. Use an ice cream scoop for even layers. Freeze the cake between layers to prevent melting. Garnish with extra berries and mint leaves for a fresh touch.Storage: Store in an airtight container in the freezer for up to 1 week. Thaw for 5-10 minutes before serving.Variations: Swap vanilla ice cream for strawberry or blueberry flavor. Use gluten-free cake mix for a dietary-friendly version. Add white chocolate shavings for extra decadence.