Prepare cake mix in 13 x 9-inch pan per package instructions. Cover tightly with plastic wrap and freeze until set, at least two hours or overnight. Just before serving, unmold the cake: Warm the blade of an offset spatula or knife in hot tap water, then wipe it dry. Just before serving, beat cream and sugar at medium speed until soft peaks form. If you don't, remember that some models demand that you freeze the bowl overnight between batches. https://www.southernliving.com/recipes/red-velvet-ice-cream-cake-recipe There are three great reasons its so good! Rewarm the knife and gently edge it between the bottom of the pan and the cake to remove the bottom of the pan. water in a blender until smooth. Process frozen raspberries, honey, and 2 Tbsp. A couple of additions that I neglected to blueberries, I made a simple blueberry Making a trip to Princeton is worth a visit to the Bent Spoon alone! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. mention. package frozen raspberries, thawed, Garnishes: assorted fresh berries, mint leaves, Back to Red, White, and Blue Ice-Cream Cake. 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. Stir together vanilla ice cream and blueberry preserves in a medium bowl. Chill a serving plate or cake stand in the freezer. Spread raspberry sorbet mixture over blueberry ice-cream mixture. The simple, fresh flavors of the sorbets and ice cream don't need much embellishment, but crushed Newman's Own Organic O's (the organic take on Oreos) or chopped candied ginger make a nice addition and help separate the layers. Red, white, & blue; mmm mmm mm! For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Repeat the process with the lemon ice cream and another 1/4 cup of crumbs or candied ginger, freezing 1 hour. Allow ice cream to sit at room temperature 20 to 25 minutes or until soft and spreadable. Working quickly, use the back of a spoon or an offset spatula to smooth the sorbet into an even layer, approximately 1 inch high. 3 T's of sugar and juice of one Offers may be subject to change without notice. It was more pink, white and purple than red white and blue but it was delicious and refreshing on a super hot day. **Note:**If the entire cake is not eaten in one sitting, immediately after slicing, wrap it well with plastic wrap and put it back in the freezer. sugared rinds added a lovely touch to the Chill until ready to serve. You can make the batches on successive days, packing each flavor into the pan as it's done, then freezing the pan and the bowl until you're ready to make the next batch. Place the cake and ice cream layer … didn't need to refrigerate the mix before it Rather than Not too difficult, but would recommend breaking it down into stages and then assembling. This patriotic spin on ice-cream cake is the coolest dessert of the summer! I actually didn't make the recipe but if it's from Matt and Gab, I guarantee you it will be delicious. Spread ice cream in even layer over cake. Sprinkle evenly with 1/4 cup cookie crumbs or candied ginger, cover tightly with plastic wrap, and freeze until firm, at least 1 hour. on July 14th to rave reviews. Allow to cool to room temperature completely, then cover and freeze at least 1 hour. making extra syrup, I used the syrup from MyRecipes may receive compensation for some links to products and services on this website. their shape. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. 1.I would line the springform pan So easy to make and a great hit at a party. © Copyright 2020 Meredith Corporation. with saran wrap for easier removal. Place a 9-inch springform pan in the freezer until very cold, at least 1 hour. My first instinct was to do white whipped topping and use blueberries….but the flag doesn’t have blue stars, so that just wasn’t going to work. lemon ice cream. Break whole graham crackers crosswise in half. Garnish with a mint sprig and serve with whipped cream and fresh berries. Repeat all layers twice. This is the best dessert for hot summer day ever! I also used freshly frozen 3/4 cup cookie crumbs (process 7 Newman's Own Organic O's — creamy fillings and all — in the food processor until finely ground) or finely chopped candied ginger, Freshly whipped cream, fresh berries, and sprigs of mint, for serving. Cover and freeze 3 hours to 2 days. Cut 10 (1/2-inch-thick) slices from cake. Red White & Blue Ice Cream Cake Line an 8 inch cake pan with clear wrap, which you’ll use to lift the cake out of the pan later. Red, White, and Blue Ice-Cream Cake Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it Spread whipped cream over frozen cake. strawberries and blueberries and thus Gently run a sharp knife around edge of cake to loosen. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Place the blue layer of cake in the bottom of the cake pan and then top it with the white vanilla ice cream and spread it into an even layer. We made this for a pre-Fourth party and it was a huge hit. Save remaining cake for another use. this one again. This was great! 2.Instead of serving the cake with whole This one I had to think about a bit. Remove springform pan. I made this for a dinner party for 24 people Cover and freeze 1 hour. Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey.
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