For a unique touch to your 4th of July party, celebrate the birth of America with this colorful Red White and Blue Ice Cream Cake.
Course
Dessert
Cuisine
American
Prep Time30minutes
Total Time1hour30minutes
Servings12Slices
AuthorNate
Ingredients
Ganache
8ouncesSemi Sweet Chocolate Chips
1cupHeavy Cream
1/4tspKosher Salt
1tspPure Vanilla
Ice Cream Cake
24eachOreo's
1/2stickbutterSalted
1/2containerStrawberry Ice Creamsoftened
1/2containerVanilla Bean Ice Creamsoftened
1recipeGanacheAbove
1recipeBlueberry Whipped CreamBelow
Blueberry Whipped Cream
1/2CupFresh Blueberries
1.5CupHeavy Cream
1CupConfectioners Sugar
TTBlue Food Color Gel
Instructions
Ganache
Set chocolate chips, salt and vanilla in mixing bowl.
Bring heavy cream to just a boil and pour over chocolate.
Let sit 10 minutes. DO NOT STIR.
After 10 minutes is up, stir slowly with wire whisk to bring ingredients together to a glossy sheen. Set a timer for ten minutes and set aside. Continue with recipe for cake below, but stir ganache when timer goes off.
Cake
While the ganache is waiting to be stirred, prep the spring form pan with parchment paper round for bottom. Now spray pan with pan spray. This will help secure the paper round and the cookie crumbs to the side of the pan.
Pulse the sandwich cookies and melted butter in food processor until cookies are fully crushed and butter has started to bring crumbs together.
Pull strawberry ice cream from freezer to begin to soften. Now bit by bit press small handfuls of the cookie crumbs to the bottom of the pan as well as the sides. Try to make the thickness of the crust as even as possible. Pop crust in freezer for 5 minutes to slightly set up.
Once crust is set, press the strawberry ice cream in bottom of pan in an even layer and top with half of the stirred ganache. Tilt pan so ganache covers ice cream in an even layer and set flat in freezer until firm. About 20 minutes.
After about 15 of the above 20 minutes, pull vanilla ice cream from freezer to soften. Once strawberry layer is firm, press softened vanilla ice cream into an even layer onto bottom layer. Now scrape remaining ganache onto vanilla ice cream and tilt pan so ganache covers ice cream in an even layer. For this step you might have to warm ganache up just a bit. Set cake flat in freezer for about another 20 minutes.
Blueberry Whipped Cream and Finish
While prepped cake is firming up, in mixing bowl place blueberries and whipped cream and pulse with stick blender. After berries are pureed, switch out stick blender for wire whisk and add a bit of blue food color and stir until you get your desired tone. Once color is achieved, whip cream to soft peaks, add in confectioners sugar and finish whipping to firm peaks.
Once cake is firm for second time, pipe or spread blue whipped cream on cake and sprinkle white chocolate chips on top to represent the stars on the flag. Place cake in freezer until ready to serve.