Name: July 4th Ice Cream Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 1 1/2 qt. store-bought vanilla ice cream -; 2 c. red, white, and blue sprinkles, divided -; Unsalted butter, for pan -; 2 (15.25-oz.) boxes vanilla or white cake mix, plus ingredients called for on box -; Red and blue gel food coloring -; 2 tsp. unflavored gelatin -; 3 c. heavy whipping cream, cold -; 1 c. (115 g.) confectioners’ sugar -; 2 tsp. pure vanilla extract -; Red and blue gel food coloring -; Red, white, and blue sprinkles, for decorating -; 3 (9") round pans -; 2 piping bags with star tips -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - July 4th Ice Cream Cake

1. 1 1/2 qt. store-bought vanilla ice cream -

2. 2 c. red, white, and blue sprinkles, divided -

3. Unsalted butter, for pan -

4. 2 (15.25-oz.) boxes vanilla or white cake mix, plus ingredients called for on box -

5. Red and blue gel food coloring -

6. 2 tsp. unflavored gelatin -

7. 3 c. heavy whipping cream, cold -

8. 1 c. (115 g.) confectioners’ sugar -

9. 2 tsp. pure vanilla extract -

10. Red and blue gel food coloring -

11. Red, white, and blue sprinkles, for decorating -

12. 3 (9") round pans -

13. 2 piping bags with star tips -

How to cook deliciously - July 4th Ice Cream Cake

1. Stage

Line a 9" cake pan with plastic wrap. Let ice cream soften in refrigerator, about 15 minutes.

2. Stage

Transfer ice cream to a large bowl and fold in 1 cup sprinkles. Spread in an even layer in prepared pan. Freeze at least 2 hours or up to overnight.

3. Stage

Meanwhile, butter 2 (9") round pans. Line bottoms of pans with parchment. In a large bowl, prepare cake mix according to package directions. Divide cake batter between 2 large bowls. Gently fold in red food coloring into 1 bowl, then blue food coloring into second bowl until desired color is reached. Pour red batter into one prepared pan, then blue batter into the other.

4. Stage

Bake cakes according to package directions. Let cool.

5. Stage

Using a cake leveler or a serrated knife, level tops of cakes. Place blue cake on an 11" cardboard cake round or other movable work surface (you need to be able to pick up the cake and take it in and out of the freezer). Invert ice cream disc onto cake, then remove plastic wrap. Top with red cake layer. Freeze until ready to use.

6. Stage

In a small heatproof bowl, whisk gelatin and 3 tablespoons cold water. Let solidify 5 minutes.

7. Stage

Meanwhile, in a large (preferably chilled metal) bowl, using a handheld mixer on medium-high speed, beat cream, confectioners’ sugar, and vanilla until thickened but not yet reached soft peaks.

8. Stage

Microwave gelatin until it just liquifies but isn’t yet hot, 5 to 10 seconds.

9. Stage

With the mixer on low speed, drizzle gelatin into cream mixture. Slowly increase speed to medium-high, then continue to beat until stiff, fluffy peaks form.

10. Stage

Transfer 1 1/2 cups frosting to a medium bowl. Fold in red gel food coloring until desired color is reached. Transfer 1 1/2 cups frosting to another medium bowl and repeat with blue gel food coloring. Cover and refrigerate until ready to use.

11. Stage

Transfer 2 cups white frosting to a medium bowl or airtight container, cover, and refrigerate until ready to use (we’ll use the remaining white frosting in the next step).

12. Stage

Working quickly and using an offset spatula, spread remaining white frosting in a thin layer over cake (this is the crumb coat; it’s okay if some cake crumbs are in the frosting). Freeze to set, about 30 minutes.

13. Stage

Working quickly, completely coat cake with reserved 2 cups white frosting. Decorate with sprinkles as you like, gently pressing to adhere, then return cake to freezer.

14. Stage

Fit 2 piping bags with star tips (I used an 828 open star piping tip) and fill with red and blue frosting. Pipe alternating red and blue rosettes on top of cake.

15. Stage

Freeze until ready to serve. It’s best if allowed to freeze overnight.