The Fourth of July was one of my all-time favorite holidays as a kid because we always visited my aunts, uncles and cousins to participate in their small town’s charming, patriotic festivities. I loved how carefree everything felt. From the fireworks and the parade floats to the tasty food, it seemed like everything came together so effortlessly—like magic!
Now that I’m an adult, I know there’s A LOT of work that goes into all that magic, so I truly appreciate a treat that comes together fast during busy holidays. There’s no fun in being stressed and missing all of the excitement! That’s why I love this Red, White and Blue “Cake.” It’s a guaranteed show-stopper with colorful, frosty layers of ice cream and sorbet, but is prepped with very little fuss, making it a perfect dessert for the Fourth.
To start, you’ll need two pints of ice cream and one pint of sorbet. I love the combo of creamy vanilla and blueberry ice creams together with a zippy raspberry sorbet. Plus, the colors are especially patriotic!
Next, spray an eight-inch round cake pan (or a springform pan) with cooking spray and line the pan with parchment paper. This may seem arbitrary, but the spray helps keep the parchment from slipping when you spread the ice cream into the pan.
Now, it’s time to start layering! First up is the raspberry sorbet (make sure it’s softened and spreadable!). Spread the sorbet into the pan and stick it in the freezer for about an hour, or until firm. Repeat this process with the vanilla ice cream and blueberry ice cream, making sure to freeze the cake for about an hour after adding each layer.
After all of the layers have been added, freeze the whole cake for several hours. Once it’s frozen and plated, decorate it simply with sweetened whipped cream and bright berries. Ta-da!