Make sure you have an audience when you cut into this Fourth of July dessert: Each slice is a cake-and-ice-cream flag!
| Level: | Intermediate |
| Total: | 3 hr 55 min |
| Prep: | 3 hr 10 min |
| Cook: | 45 min |
| Yield: | 12 to 14 servings |
Ingredients
- Cooking spray
- 1 16-to-18-ounce box white cake mix (plus required ingredients)
- 2 tablespoons unsweetened cocoa powder
- 28 drops royal blue gel food coloring
- 4 drops violet gel food coloring
- Unsalted butter, for the pan
- 3 pints raspberry sorbet
- 2 1/2 pints vanilla ice cream
- 2 pints heavy cream
- 1/4 cup confectioners’ sugar
Instructions
- Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes.
- Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won’t need the small circle). Freeze the large cake ring.
- Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.
- Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes.
- Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm.
- Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.
- Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm.
- Cut off the top 1 1/2 inches of the remaining ice cream carton (you won’t need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm.
- Beat the heavy cream and confectioners’ sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 660 |
| Total Fat | 40 g |
| Saturated Fat | 21 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 2 g |
| Sugar | 62 g |
| Protein | 5 g |
| Cholesterol | 122 mg |
| Sodium | 300 mg |
Reviews
Never again!!! Not worth the time or money!
I made this lady year and agree no cocoa powder
You
This a 5 star recipe if you take the time and split up the prep over 2 days. This is my 4th time making this cake and I’m making 2 this year. Yes, it’s time consuming, but people love it! Suggestion: line the bottom of the springform pan with a white cardboard cake circle base (I bought a 10″ size at Walmart and cut it down). The alternative is trying to transfer the cake from the metal springform base onto a cake platter at the end. Not fun. This cake is heavy. I only used royal blue gel food coloring (from Hobby Lobby) to color the cake. I did not add the cocoa powder or violet gel color. The result was a bright and vivid blue, which was my personal preference. (If you serve this cake in the evening outside, the darker blue looks black at night, so this was my reason for the color change). Take your time with this and it will be amazing.
Mine didn’t turn out as pretty but it tasted great! Actually had someone say it was the best ice cream cake they had ever had.
Photos or video please! I’d love to try this. But I don’t get the need for cocoa?
This one needs a video! I can’t make heads or tails out of the directions!
Gorgeous!
Just finished making this cake for the second year. How the heck do you get that blue? Maybe it’s the brand of food coloring? Cause with 2 different brands now I gotten a sick green. If I make it again, I’ll leave out the cocoa, and I’ll use a smaller springform pan for thicker stripes. One hint that worked well is having a circular smooth paddle (that can be reversed to a tenderizer size) – from Pampered Chef. That really allowed me to have the sorbet and ice cream more solid when spreading it out. Fun family “project”
I should have known better. I’ve made ice cream cakes before with no problem. However sherbet melts twice as fast as ice cream and using this as a bottom layer in a spring form pan? Mine started to melt and ooze through the bottom of the pan before I was finished spreading it.Should have used cake as a bottom layer. And please, in between layers place it back in the fridge for at least an hour if not longer.I left mine in the freezer overnight to frost it this morning. Took me less than 1 minute and placed it back in the freezer. I know when I cut into it, it won’t even come close to resembling the cake in the photo.My advice, after lining the spring form pan with parchment, place it on a cookie sheet and put the whole thing in the freezer for 30 min. to 1 hour before assembling.