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Red White and Blue Ice Cream Cake

Red White and Blue Ice Cream Cake

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 Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 Slices
Author Nate



  • 8 ounces Semi Sweet Chocolate Chips
  • 1 cup Heavy Cream
  • 1/4 tsp Kosher Salt
  • 1 tsp Pure Vanilla

Ice Cream Cake

  • 24 each Oreo's
  • 1/2 stick butter Salted
  • 1/2 container Strawberry Ice Cream softened
  • 1/2 container Vanilla Bean Ice Cream softened
  • 1 recipe Ganache Above
  • 1 recipe Blueberry Whipped Cream Below

Blueberry Whipped Cream

  • 1/2 Cup Fresh Blueberries
  • 1.5 Cup Heavy Cream
  • 1 Cup Confectioners Sugar
  • TT Blue Food Color Gel



  1. Set chocolate chips, salt and vanilla in mixing bowl.
  2. Bring heavy cream to just a boil and pour over chocolate.
  3. Let sit 10 minutes. DO NOT STIR.
  4. 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.


  1. 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.
  2. Pulse the sandwich cookies and melted butter in food processor until cookies are fully crushed and butter has started to bring crumbs together.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.