Description
Celebrate summer with an Easy July 4th Ice Cream Cake that dazzles both the eyes and the taste buds! This festive dessert layers moist pound cake with creamy raspberry ice cream, fluffy whipped cream, and colorful berries. With just five ingredients, this no-bake treat is perfect for last-minute gatherings or your annual Independence Day celebration. The vibrant red, white, and blue colors bring a patriotic flair to your table, while the customizable flavors allow you to tailor it to your preferences. Prepare it ahead of time and freeze it until you’re ready to wow your guests with a stunning dessert that’s as delightful to serve as it is to eat!
Ingredients
Scale
- 16 oz frozen pound cake
- 1.5 pints raspberry ice cream or sorbet
- 1.5 cups whipped cream or topping
- 0.5 cup raspberries
- 0.5 cup blueberries
- Red, white, and blue sprinkles
Instructions
- Line a container with plastic wrap.
- Slice the pound cake lengthwise into four long pieces.
- Layer the bottom slice in the container, add a third of the ice cream, followed by another slice of cake.
- Repeat layering until all ingredients are used, finishing with the top layer of cake.
- Wrap securely and freeze for at least 6 hours.
- Once frozen, lift out using plastic wrap, top with whipped cream, berries, and sprinkles before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg