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Red White and Blue Ice Cream Cake

Red White and Blue Ice Cream Cake layers softened vanilla ice cream and berry ice cream over a buttery crushed-cookie crust. This no-bake frozen cake sets in stages in the freezer for clean, sliceable layers with a whipped topping and patriotic fruit finish.
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Prep Time 25 minutes
freezing 5 minutes
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Vanilla sandwich cookies
  • 2 cup crushed vanilla sandwich cookies
Unsalted butter
  • 6 tbsp unsalted butter, melted
Vanilla ice cream
  • 1.5 qt vanilla ice cream, softened
Strawberry or mixed berry ice cream
  • 1.5 qt strawberry or mixed berry ice cream, softened
Blueberries
  • 1 cup blueberries
Sliced strawberries
  • 1 cup sliced strawberries
Whipped topping or whipped cream
  • 1.5 cup whipped topping or whipped cream Use as much as needed to fully cover the top.
Patriotic sprinkles
  • 1 Patriotic sprinkles, for garnish

Equipment

  • 1 springform pan

Method
 

Build and set the cookie crust
  1. Mix the crushed vanilla sandwich cookies with melted unsalted butter, then press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set, until the crust looks set and holds together.
Layer the ice cream
  1. Spread the softened vanilla ice cream evenly over the crust, smoothing it into an even layer. Freeze for 1 hour, until firm to the touch.
  2. Spread the berry ice cream over the vanilla layer and smooth the top for a level surface. Freeze for at least 4 hours, or until solid.
Unmold and finish
  1. Run a warm knife around the edge of the pan and release the springform ring. Stop once the ring comes away cleanly without tearing the edges.
  2. Top the cake with whipped topping, spreading it to cover the surface. Keep a smooth top so the fruit pattern stays crisp.
  3. Arrange the blueberries and sliced strawberries in a flag-inspired pattern on top. Place berries firmly so they adhere as the cake starts to soften.
  4. Finish with patriotic sprinkles and serve immediately, slicing with a knife dipped in warm water for clean cuts. Wipe the knife between slices if needed for neat edges.

Notes

Pro tip: soften the ice cream just enough to spread without melting—if it turns runny, refreeze briefly before layering. Store covered in the freezer up to 2 weeks; for best texture, thaw in the fridge 5–8 minutes before slicing. Freezing leftovers is yes. If you want a lighter dessert, swap whipped topping for stabilized whipped cream and use low-fat vanilla and berry ice cream.