Carrie Sellman here from Half Baked – The Cake Blog, excited to share a fun new recipe for your 4th of July celebrations. Sometimes when it’s hot outside, you simply don’t feel like cranking the oven up to 350! So today we’re doing a different kind of cake – an ICE CREAM cake – created especially for Independence Day. It’s a new spin on the classic berry flag cake… one that I hope you enjoy!
ABOUT THIS CAKE
Smooth and tangy raspberry sorbet is layered with sweet vanilla ice cream, creating a delicious berries and cream flavor in this Red, White, & Blueberry Ice Cream Cake. A spoonful of homemade blueberry sauce adds to the berry goodness while giving the plated dessert a playful flag effect. This no-bake treat is both refreshingly light and cool. Plus, you can make it several days in advance. Perfect summer party food! (Full recipe & instructions are below.)