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Red, White, and Blue Ice Cream Cake

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Introduction

This delightful Red, White, and Blue Ice Cream Cake is the perfect patriotic treat for any summer gathering or special celebration. Its vibrant colors and unique flavors are sure to impress guests while providing a refreshing twist on traditional cakes. The combination of creamy ice cream, moist layers, and fruity bursts in every bite creates an irresistible dessert that embodies the spirit of national pride with a sweet finish.

Tips for this recipe

To ensure your Red, White, and Blue Ice Cream Cake turns out perfectly, consider using room-temperature butter and eggs to achieve better incorporation into the batter. For optimal results when assembling layers, allow each component to chill sufficiently before stacking them together. Also, be sure to thaw the ice cream gently if it’s been stored in the freezer for an extended period.

Why you will love this recipe

This unique dessert stands out with its patriotic theme and harmonious blend of red, white, and blue flavors that symbolize unity and celebration. It offers a perfect balance between sweetness and tanginess from the fruit components, making each bite refreshingly delightful. The combination of homemade ice cream layers with fresh berries adds depth to its texture while infusing it with natural goodness—a true testament to American culinary innovation.

Ingredients

– 1 1/2 cups all-purpose flour plus more for dusting
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 stick (1/2 cup) unsalted butter, softened
– 1 cup sugar
– 2 large eggs, warmed in their shells in warm water for 5 minutes
– 1 teaspoon pure vanilla extract
– 1/2 cup sour cream
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Advised equipments

To make this delightful ice cream cake, consider using the following equipment:
1. Stand Mixer: Essential for combining ingredients thoroughly; hand mixers can be an alternative.
2. Ice Cream Maker: Choose a model designed for homemade ice cream with smaller batch capacity suitable for at-home use.
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History of the recipe

The concept of an “Ice Cream Cake” has evolved over time, originating from various cultures and their love for frozen desserts. This particular Red, White, and Blue Ice Cream Cake harkens back to American traditions where color symbolism plays a significant role in celebrations. In the context of this recipe, it represents unity and national pride—a modern take on historical culinary practices that emphasize creativity with natural ingredients while paying homage to patriotic festivities.

Fun facts about this recipe

Did you know? The color blue in desserts isn’t limited by traditional food colors! This ice cream cake ingeniously uses food color gels derived from natural sources, like beets or butterfly pea flowers, to achieve the iconic patriotic hues without compromising flavor. Additionally, this recipe is a showcase of sustainability in modern cooking—by utilizing seasonal fruits and homemade ice cream, it exemplifies how eco-conscious choices can result in delectable outcomes that celebrate our environment.

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Red, White, and Blue Ice Cream Cake

Red, White, and Blue Ice Cream Cake

amanda

Equipment

  • - Stand Mixer: Essential for combining ingredients thoroughly; hand mixers as an alternative.

  • - Ice Cream Maker: For homemade ice cream, with some models designed for smaller batches suitable for at-home use.

  • - Pie Dish: Useful for making individual cakes or mini versions in a pie style.

  • - Food Color Gels: Used to achieve blue coloring without altering the taste of ingredients.

  • - Baking Pans: Varying designs such as round, square pans that fit standard freezer dimensions.

  • - Cooling Rack: Ensures even cooling and prevents condensation build-up when transferring to the freezer.

  • - Spatula (Offset): Used for ice cream making, decorating layers, and handling mixtures.

  • - Mixing Bowls: A variety of sizes for mixing batter or separate preparation stages if needed.

  • - Measuring Cups & Spoons: Essential for accurate measurements in baking for proper proportions and consistency.

Ingredients

  • 1 1/2 cups all-purpose flour plus more for dusting

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 stick (1/2 cup) unsalted butter, softened

  • 1 cup sugar

  • 2 large eggs, warmed in their shells in warm water for 5 minutes

  • 1 teaspoon pure vanilla extract

  • 1/2 cup sour cream

  • 12 ounces (2 1/4 cups) fresh blueberries

  • 1/3 cup sugar

  • 2 tablespoons light corn syrup

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon water

  • 1 teaspoon cornstarch

  • 12 ounces (3 cups) fresh raspberries

  • 1/3 cup sugar

  • 2 tablespoons light corn syrup

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon water

  • 1 1/2 teaspoons cornstarch

  • 1 1/2 quarts vanilla ice cream

  • 1 1/2 cups chilled heavy cream

  • 1/3 cup confectioners sugar

  • 1 teaspoon pure vanilla extract

  • 1 cup mixed fresh blueberries and raspberries

  • A 9-inch springform pan; a small offset metal spatula

Instructions

1

Instruction 1

Heat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side. Butter pan and line bottom with a round of parchment or wax paper. Butter paper, then dust paper with additional flour, knocking out excess.
2

Instruction 2

Sift together flour, baking powder, baking soda, and salt into a bowl.
3

Instruction 3

In a separate bowl, beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Add in warmed eggs, one at a time, beating well after each addition, then beat in vanilla.
4

Instruction 4

Reduce speed to low, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour and mixing until batter is smooth. Spoon batter into springform pan, spreading evenly.
5

Instruction 5

Bake cake until it begins to pull away from side of pan and a wooden toothpick inserted in center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 10 minutes, then carefully run a thin knife around edge of cake and remove side of pan. Invert cake onto rack, then remove bottom of pan and carefully peel off paper. Let cake cool completely.
6

Instruction 6

Combine all ingredients except water and cornstarch in a 2- to 3-quart heavy saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat and briskly simmer, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 8 to 10 minutes. Stir water into cornstarch in a small bowl, then stir into blueberry filling and gently boil, stirring, 1 minute. Transfer to a bowl and chill, uncovered, until cold.
7

Instruction 7

Combine all ingredients except water and cornstarch in a 2- to 3-quart heavy saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat and briskly simmer, uncovered, stirring occasionally, until reduced to about 1 1/4 cups, 10 to 12 minutes. Stir water into cornstarch in a small bowl, then stir into raspberry filling and gently boil, stirring, 1 minute. Force filling through a large fine-mesh sieve into a bowl, scraping bottom of sieve to release pulp into bowl. Discard solids in sieve. Chill filling, uncovered, until cold.
8

Instruction 8

Cut cooled cake horizontally into 3 even layers with a long serrated knife (see Cooks' Notes for an easy method). Line 9-inch springform pan with 2 overlapping sheets of plastic wrap, letting excess hang over edge. Put bottom layer, cut side up, in pan. Spread cold blueberry filling over cake using offset spatula, leaving a 1/4-inch border around edge, then freeze until firm, about 20 minutes.
9

Instruction 9

Slightly soften ice cream in microwave, then scoop half of it, preferably in thin curls that you can lay over blueberry layer, and gently spread it evenly to edge of cake. Return remaining ice cream to freezer. Put middle cake layer on top of ice cream, gently pressing it down, and spread cold raspberry filling over cake, leaving a 1/4-inch border around edge. Freeze cake until raspberry layer is firm, about 30 minutes.
10

Instruction 10

Slightly soften remaining ice cream, if necessary, and spread in same manner evenly over raspberry filling to edge of cake. Put remaining cake layer on top of ice cream, cut side down, and gently press it down, then freeze cake, well wrapped in plastic, until very firm, 4 to 6 hours.
11

Instruction 11

Beat heavy cream with confectioners' sugar and vanilla in a large deep bowl with an electric mixer until it just holds stiff peaks.
12

Instruction 12

Remove side and bottom of springform pan and peel plastic from cake. Set cake on a serving plate that will fit in the freezer. Spread some of whipped cream in a thin layer around side and top of cake and freeze cake until cream is firm, about 30 minutes (meanwhile, keep remaining whipped cream cold in refrigerator).
13

Instruction 13

Frost cake with remaining cream, leaving swirls in cream on top to help hold berries. Freeze until very firm, at least 30 minutes.
14

Instruction 14

To serve, transfer cake to refrigerator to soften, 30 minutes to 1 hour, and garnish with berries.
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