How to Make a Fourth of July Ice Cream Cake
What is a Fourth of July picnic without a scrumptious—and patriotic—dessert? This ice cream cake is so refreshing and easy to put together, you’ll want make to it for every occasion! Here’s how you do it:
- 1 store-bought or homemade angel food cake
- 1 pint “Red” sherbet (cranberry or strawberry)
- 1 pint “White” sherbet (coconut or lemon)
- 1 pint “Blue” sherbet (blueberry, blackberry, or grape)
- Remove the angel food cake from the pan; clean the pan and set aside.
- Cut the angel food cake horizontally into 4 even layers.
- Place the bottom layer of angel food cake back into the clean cake pan and spoon the “Red” sherbet on top to about ½ inch thick.
- Set the next slice from the bottom into the cake pan and press gently to secure. Spoon the “White” sherbet evenly on top of the pound cake to about ½ inch thick.
- Take the third slice of cake and place into a cake pan over the “White” sherbet, and press gently to secure. Spoon the “Blue” sherbet evenly on top of the cake to about ½ inch thick.
- Place the last slice of angel food cake on top of the “Blue” sherbet and press gently to secure. Place in the freezer for at least 2 hours.
- to release the cake from the pan, fill a bowl bigger than the cake pan with hot water and set the cake pan into it for 2 or 3 seconds. Place a serving dish over the top of the cake pan and flip the whole thing over. If it doesn’t release, dip it in the hot water again. (When the cake is released from the pan, some of the sherbet will be melted and will run down the sides, which makes for a pretty presentation, so be sure your serving dish can handle this.) Once the cake is released, slice immediately and serve.
This beautiful and delicious ice cream cake is sure to be a winner with your Fourth of July guests. The best thing is, you can use any flavor sherbet or sorbet with this recipe, so get creative and enjoy!
From The Complete Idiot’s Guide to Homemade Ice Cream by Dick Warren with Bobbi Dempsey
