If you're looking for a festive 4th of July dessert that doesn't involve food coloring or strawberries and blueberries arranged in a flag pattern (not that there's anything wrong with those!), I have just the thing for you. A red, white and blue(berry) ice cream cake. It's SO CUTE! SO FESTIVE! SO DELICIOUS!
*this post is sponsored by my sweet (literally) friends at Imperial Sugar. ♥
Maybe you've noticed an uptick in ice cream cakes and pies on the blog. (It's HOT in Texas.) Also, I can count on Mr. E going ga-ga for them...and he did for this one as well.
I forgot to mention...this little ice cream cake is easy peasy to make and perfect for a make-ahead. In fact, you MUST make it ahead. Going to the neighbor's house for a 4th of July party? Take this along!
The ice cream cake is made in a loaf pan. The important thing to remember is to line the entire pan with plastic wrap. That way, when you're ready to serve, it pops right now.
The red and white layers are made from fruit sorbet and vanilla ice cream.
The blue comes from a simple blueberry sauce. It's even made with frozen blueberries, so no need to have fresh if you're making this out of season. You'll have plenty of time to make the sauce while the sorbet and ice cream layers set up.
If you have extra cake, just wrap with the plastic wrap (even if you poured the sauce on top...it'll be fine) and refreeze.
