So I guess I’m a little late when it comes to posting this but I’ve been debating whether or not I wanted to put it up. Well, I decided despite the lack luster pictures that I have, the ice cream cake was just too good to not post.
|3 Pints Raspberry Sorbet||1 Gallon Vanilla Ice Cream|
|1 White Cake Mix||Ingredients to Mix Cake|
|Blue Food Coloring||Cool Whip|
1. Mix the white cake mix and add the blue food coloring until the desired color is reached. I used the Cake Boss White Cake Mix and used about 15 drops of blue coloring. Bake the cake in a spring form pan and let it cool. Once cooled, remove the cake from the spring form pan and set aside.
2. Soften the raspberry sorbet a little and spread a layer on the bottom of the spring form. Make sure it is an even layer or else you will get a waving flag like the slice above. Cover it with plastic wrap, placing it directly on the sorbet. Freeze it for 30 minutes.
3. Soften the ice cream and add another layer on top of the sorbet. Cover it again with plastic wrap and freeze it for another 30 minutes. Repeat alternating ice cream and sorbet for 4 layers.
4. Cut out a circle in the center of the white cake and place the outer ring on top of the first 4 layers of ice cream. Continue alternating layer of ice cream and sorbet on the inside of the ring.
5. Once the top layer is complete. Remove the sides of the spring form pan and frost the cake using Cool Whip. You can either serve it right away or put it back into the freezer until you are ready.
The combination of the sweet ice cream and the tart raspberry sorbet really made the cake. It was delicious and will definitely be making an appearance at another Fourth of July. Other than taking a little bit of time to put together because of all the freezing steps, it was relatively simple to make.
What are some festive Fourth of July treats that will make it back next year for you?