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Red, White, and Blue Ice-Cream Cake

Yield Makes 8 to 10 servings
Celebrate the 4th of July with a sweet salute! This patriotic spin on ice-cream cake is the coolest dessert of the summer!

Ingredients

  • 1 (10.75-oz.) frozen pound cake, thawed
  • 2 pt. vanilla ice cream, softened
  • 1/2 cup blueberry preserves
  • 2 pt. raspberry sorbet, softened
  • 1/2 cup raspberry preserves
  • 1 (10-oz.) package frozen raspberries, thawed
  • 1/4 cup honey
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • Garnishes: assorted fresh berries, mint leaves

How to Make It

  1. Cut 10 (1/2-inch-thick) slices from cake. Arrange slices in a single layer on bottom of a 9-inch springform pan, trimming as needed to snugly cover pan. Save remaining cake for another use.

  2. Stir together vanilla ice cream and blueberry preserves in a medium bowl. Spread blueberry ice-cream mixture over cake slices. Cover and freeze 1 hour.

  3. Stir together softened raspberry sorbet and raspberry preserves in a medium bowl. Spread raspberry sorbet mixture over blueberry ice-cream mixture. Cover and freeze 3 hours to 2 days.

  4. Process frozen raspberries, honey, and 2 Tbsp. water in a blender until smooth. Press raspberry mixture through a wire-mesh strainer using the back of a spoon. Discard pulp and seeds. Chill until ready to serve.

  5. Just before serving, beat cream and sugar at medium speed until soft peaks form. Gently run a sharp knife around edge of cake to loosen. Remove springform pan. Spread whipped cream over frozen cake. Drizzle with raspberry-honey sauce.

  6. Note: We tested with Sara Lee All Butter Pound Cake, Bonne Maman Raspberry Preserves, Smucker's Orchard's Finest Northwoods Blueberry Preserves, and Whole Fruit Raspberry Sorbet.