Introduction

This Red, White and Blue Ice Cream Cake is a festive and delicious dessert perfect for celebrations. Combining layers of moist white cake with colorful homemade ice cream and a creamy frosting, it’s sure to impress your guests.

A single slice of cake with three layers is shown on a white scalloped plate. The bottom layer is light beige cake, the middle layer is pink creamy frosting, and the top layer is again light beige cake. On top of the cake slice, there is a thick layer of blue frosting with a smooth texture. In the background, a matching white plate holds another slice of the same cake, and a round cake with white frosting dripped by blue icing is partially visible. The scene is set on a white marbled surface with festive decorations including a blue and a red star ornament and a red-striped straw nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 oz) box white cake mix, plus ingredients to make it
2 cups heavy cream (for ice cream)
5 ounces white chocolate, chopped (for ice cream)
1 (14 oz) can sweetened condensed milk
8 ounces cream cheese
1 teaspoon vanilla
Red and blue food coloring
2 cups heavy cream (for frosting)
⅓ cup powdered sugar
2 teaspoons vanilla
5 ounces chopped white chocolate (for ganache)
¼ cup heavy cream (for ganache)
Sprinkles for decoration

Instructions

Step 1: Preheat the oven to 350ºF and line two 8-inch baking pans with parchment paper. Spray with nonstick cooking spray.
Step 2: Prepare the cake batter according to package instructions. Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
Step 3: Once cooled, level the cakes by trimming off any domed tops with a sharp knife or cake leveler.
Step 4: For the ice cream, whip 2 cups of heavy cream in a chilled bowl until stiff peaks form. Refrigerate.
Step 5: Melt the white chocolate in the microwave until smooth. Stir in sweetened condensed milk and heat again briefly until combined. Let cool slightly.
Step 6: Beat cream cheese and vanilla until smooth. Gradually add the white chocolate mixture, then fold in the whipped cream gently.
Step 7: Divide the ice cream mixture in half. Tint one half red with food coloring and the other half blue. Fold colors evenly into each half.
Step 8: Line a deep 8-inch cake pan with plastic wrap. Place one cake layer in the bottom, spread the red ice cream evenly on top, then add the second cake layer. Wrap and freeze for 4 hours.
Step 9: In another lined 8-inch pan, spread the blue ice cream evenly and freeze for at least 4 hours.
Step 10: To make frosting, whip 2 cups heavy cream until soft peaks form. Add powdered sugar and vanilla, then whip until stiff peaks form.
Step 11: Unwrap the frozen cake and invert it onto a serving plate. Remove plastic wrap and top with the blue ice cream layer.
Step 12: Apply a thin layer of whipped cream as a crumb coat. Freeze for 30 minutes. Then frost with a final layer of whipped cream and freeze again for 30 minutes.
Step 13: Prepare ganache by heating ¼ cup heavy cream until boiling. Pour over 5 ounces chopped white chocolate, cover, and let sit 4-5 minutes. Stir until smooth and cool to room temperature.
Step 14: Remove cake from freezer and drizzle ganache along the edges, letting it drip down. Spread ganache on top, then freeze for 10 minutes to set.
Step 15: Pipe remaining whipped cream around the top edge and decorate with sprinkles. Keep cake frozen until ready to serve.

Tips & Variations

Use gel food coloring for more vibrant red and blue shades without thinning the ice cream.
To avoid ice crystals, cover the ice cream layers tightly with plastic wrap before freezing.
Try adding fresh berries between layers for extra texture and flavor.
If you don’t have a star piping tip, a simple round tip or even a spoon can create a beautiful whipped cream border.

Storage

Store the ice cream cake wrapped tightly in plastic wrap in the freezer for up to 1 week. When ready to serve, remove from freezer and let sit at room temperature for 10-15 minutes to soften slightly before slicing. Avoid refreezing once thawed to maintain texture.

How to Serve

A round cake sits on a black cake board with white marbled texture underneath. The cake has a smooth white base layer covered by a thick light blue drip glaze that flows down the sides in uneven streams. The top layer features a ring of creamy white swirls around the edge, decorated with red, blue, and silver star-shaped and round sprinkles. The center of the cake top is covered with a smooth light blue surface matching the glaze on the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of box mix?

Absolutely! Feel free to use your favorite white cake recipe if you prefer homemade over box mix.

How do I prevent the ice cream from melting while assembling?

Work quickly and keep all ingredients chilled. Use cold bowls and utensils, and keep the ice cream in the freezer until just before assembling. Freezing the cake between steps also helps maintain firmness.