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Red, White and Blue Ice Cream Cake Recipe

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★★★★★

4.9 from 51 reviews

This Red, White and Blue Ice Cream Cake is a patriotic dessert perfect for celebrating summer holidays. It features layers of moist white cake and brightly colored homemade white chocolate ice cream, frosted with whipped cream and topped with a luscious white chocolate ganache and festive sprinkles. The cake is assembled and frozen to create a refreshing, creamy treat with vibrant red, white, and blue layers that impress visually and delight with creamy, rich flavors.

Ingredients

Scale

Cake

  • 1 (15.25 oz) box white cake mix, plus ingredients required on package
  • Nonstick cooking spray

Ice Cream

  • 2 cups heavy cream, chilled
  • 5 ounces white chocolate, chopped
  • 1 (14 oz) can sweetened condensed milk
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • Red food coloring
  • Blue food coloring (Wilton gel colors “Sky Blue”)

Frosting

  • 2 cups heavy cream, chilled
  • ⅓ cup powdered sugar
  • 2 teaspoons vanilla extract

Ganache

  • 5 ounces chopped white chocolate
  • ¼ cup heavy cream

Decoration

  • Sprinkles

Instructions

  1. Make the Cake: Preheat the oven to 350ºF. Line two 8-inch baking pans with parchment paper and spray with nonstick cooking spray. Prepare the cake batter according to package instructions and divide evenly into the pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then transfer to wire racks to cool completely. Once cooled, level the cakes by trimming off the domed tops.
  2. Make the Ice Cream Base: In a chilled stand mixer bowl with whisk attachment, whip 2 cups heavy cream on high speed until stiff peaks form. Transfer whipped cream to another bowl and refrigerate. Heat chopped white chocolate in microwave until smooth. Stir in sweetened condensed milk and heat for an additional 30 seconds, stirring again until smooth. Let cool slightly.
  3. Mix Ice Cream: In the stand mixer bowl, replace whisk with paddle attachment and beat cream cheese and vanilla until smooth. Gradually add the white chocolate mixture, beating until fully combined. Fold in half of the whipped cream gently, followed by the rest, maintaining as much airiness as possible.
  4. Color the Ice Cream: Divide the ice cream mixture evenly into two bowls. Take a heaping tablespoon of one portion, add red food coloring, mix well, then fold it back into the larger bowl to create the red ice cream. Repeat with the other portion using blue food coloring to make blue ice cream.
  5. Assemble Red, White and Blue Layers: Line a deep 8-inch cake pan with plastic wrap, leaving overhang for easy removal. Place one cake layer in the bottom and spread the red ice cream evenly over it. Add the second cake layer on top and wrap tightly with plastic wrap. Freeze for 4 hours until firm. Separately, line another 8-inch pan with plastic wrap and spread the blue ice cream evenly, freezing for at least 4 hours.
  6. Make the Whipped Cream Frosting: In a chilled stand mixer bowl with whisk attachment, beat 2 cups heavy cream until soft peaks form. Add powdered sugar and vanilla, continuing to beat until stiff peaks form.
  7. Decorate the Cake: Remove the red and white layered cake from the freezer, unwrap, and invert onto a serving plate. Remove plastic wrap. Top with the frozen blue ice cream layer. Apply a thin layer of whipped cream as a crumb coat quickly to avoid melting the ice cream. Freeze for 30 minutes, then apply a final full layer of whipped cream frosting. Return to freezer for another 30 minutes.
  8. Prepare Ganache: Place chopped white chocolate in a medium bowl. Heat heavy cream in microwave until just boiling, then pour over chocolate. Cover and let sit for 4-5 minutes, then stir until smooth. Cool to room temperature.
  9. Finish Cake Decoration: Remove cake from freezer and drizzle the white chocolate ganache over the top edges allowing drips down sides. Spread remaining ganache evenly over top. Freeze for 10 minutes to set. Pipe whipped cream along the top border using a star tip. Sprinkle with festive sprinkles. Keep cake stored in freezer until serving to maintain structure and freshness.

Notes

  • Use deep 8-inch pans to create thick ice cream layers; if using shallower pans, freeze longer to ensure firm layers.
  • Work quickly during the frosting steps to prevent ice cream from melting.
  • Wilton gel food coloring is recommended for vivid red and blue colors without thinning the ice cream.
  • Allow cake to soften slightly at room temperature before slicing for easier cutting.
  • This cake must be kept frozen until served and is best consumed within 3 days.

Keywords: Red white and blue ice cream cake, patriotic dessert, white chocolate ice cream cake, no churn ice cream cake, summer holiday dessert

Find it online: https://trendytasterecipes.com/red-white-and-blue-ice-cream-cake-recipe/