Name: Flag Ice Cream Cake Recipe
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 cups heavy whipping cream; ⅓ cup confectioners’ sugar, sifted; 5 Tablespoons dry instant white chocolate or vanilla pudding mix (not cook-and-serve); 1 cup finely chopped Oreo cookies (about 8 cookies); 25 ice cream sandwiches (can get away with 24); 1 half-pint package fresh blueberries, dried very well; 2-3 half-pint packages fresh raspberries, dried very well

This Flag Ice Cream Cake is the ultimate tribute to summer celebrations and American pride. With fun, vivid layers of ice cream sandwiches and Oreo-studded whipped cream inside, and a showstopping flag of fresh blueberries and raspberries on top, it’s the jaw-dropping, no-bake dessert your Fourth of July (or any patriotic party!) needs. Every bite is a cool, creamy taste of childhood, nostalgia, and pure festive delight—no oven or special skills required. When it comes to impressive, easy treats, this Flag Ice Cream Cake is truly a winner.

Flag Ice Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easily these everyday ingredients come together into a showstopper! Each component plays a crucial role, from adding flavor and texture to creating that pops-of-color flag effect everyone loves.

Heavy whipping cream: The backbone of the homemade whipped topping, giving the cake rich creaminess.
Confectioners’ sugar (sifted): Adds a delicate sweetness and helps stabilize the whipped cream.
Dry instant white chocolate or vanilla pudding mix (not cook-and-serve): Makes the whipped cream extra fluffy and holds everything together, while giving it a subtly decadent flavor.
Finely-chopped Oreo cookies: For delicious chocolate crunch and the surprise “cookie and cream” layer hiding inside.
Ice cream sandwiches: The brick-and-mortar of this dessert—soft, creamy, and so nostalgic!
Fresh blueberries (dried very well): For that iconic flag’s blue “star” corner, juicy and vibrant.
Fresh raspberries (dried very well): Their bright, natural red color makes the stripes pop—plus they add a tart, fresh note.

How to Make Flag Ice Cream Cake

Step 1: Whip Up the Fluffy Topping

Pour your heavy whipping cream into a mixing bowl—chilled is best for faster whipping! Add the sifted confectioners’ sugar and the dry instant pudding mix. Grab your electric mixer and let it rip on medium-high until you have thick, fluffy peaks. This is what will sandwich (see what I did there?) every layer together. Divide the whipped cream in half, folding in those crushed Oreo cookies to one half, then pop the plain half in the fridge, tightly covered.

Step 2: Build the Ice Cream Sandwich Layers

Line a 9-by-13 inch pan with parchment paper so nothing sticks and cleanup is a snap. Arrange about 12 or 12 ½ ice cream sandwiches snugly in the bottom (cut as needed to fit perfectly—no gaps!). Smooth the Oreo-studded whipped cream evenly on top, then layer the rest of your ice cream sandwiches right over the cream. Cover the whole thing with plastic wrap and freeze for at least an hour; this ensures it’s sturdy and easy to slice later.

Step 3: Flag Ice Cream Cake Decoration Magic

When you’re ready to turn your cake into a star-spangled centerpiece, get your berries prepped first—make sure they’re dry, so they don’t slide right off! Spread the reserved plain whipped cream over the cake, all the way to the edges. Now for the flag: arrange blueberries in a tight square at the top left, and lay neat rows of raspberries on their sides to create those signature red stripes. It’ll look so festive you might want to snap a photo before you slice in!

How to Serve Flag Ice Cream Cake

Garnishes

For a truly ‘wow’ finish, scatter a few extra fresh berries around your serving platter, sprinkle on some edible star glitter, or add a handful of mini marshmallows for a whimsical touch. A drizzle of extra chocolate or white chocolate sauce can also send flavor (and holiday cheer) over the top!

Side Dishes

This sweet treat shines all on its own, but if you want to round out your dessert table, pair slices of Flag Ice Cream Cake with fresh watermelon, a simple fruit salad, or bowls of classic kettle corn. That way, everyone has something refreshing to nibble between cake bites.

Creative Ways to Present

Try building mini Flag Ice Cream Cakes in loaf pans or individual cups for adorable, personal servings. Or use sparklers or small American flag picks when bringing out the cake for a truly grand, festive entrance!

Make Ahead and Storage

Storing Leftovers

Have some slices left after the party? Wrap them up tightly with plastic wrap and pop them into an airtight container or freezer bag. This helps keep the Flag Ice Cream Cake ultra-fresh and prevents freezer burn, so you can enjoy bites of patriotic joy for days after the festivities.

Freezing

This cake was made for the freezer! You can assemble and freeze the whole thing—just cover well once set. The berries might develop a frosty look as they thaw, but that’s part of the homemade charm. Before serving from frozen, let the cake sit at room temperature for a few minutes so it’s soft enough to slice.

Reheating

Since this is a frozen treat, reheating isn’t necessary—instead, simply allow slices to sit at room temperature for a few minutes before serving. That way, the Flag Ice Cream Cake is creamy, smooth, and perfectly scoopable, not rock-hard.

FAQs

Can I use Cool Whip instead of homemade whipped cream?

Absolutely! Just swap in about 6 cups of Cool Whip (one 16-ounce container is perfect) for the whipped cream. Skip the confectioners’ sugar and pudding mix, since Cool Whip is already sweet and stable. It tastes great, and makes this already-easy recipe even speedier.

What type of pudding mix is best for this Flag Ice Cream Cake?

White chocolate pudding mix makes the whipped cream extra white and bright for a true flag look, but vanilla works well too. French vanilla is fine, though it’s just a touch warmer in color. Most importantly: make sure it’s instant pudding mix, not cook-and-serve!

How far ahead can I assemble the cake?

Flag Ice Cream Cake can be fully assembled and frozen up to a day or two in advance. It actually slices best when it’s been frozen for at least an hour, so making it ahead is a win-win. Just wait to decorate with whipped cream and berries until right before serving for the brightest, freshest look.

Can I substitute different berries?

Yes, feel free to get creative! If you can’t find raspberries, sliced strawberries make beautiful, stripe-like layers and pair deliciously with blueberries. Blackberries can also work in place of blueberries if you want a darker “star” area.

What’s the best way to cut the Flag Ice Cream Cake neatly?

For sharp slices, run a large knife under hot water, quickly dry it, and then slice the cake. Wipe the blade between cuts. This will help you get those pretty, clean layers in every piece—no birthday-cake-messiness here!

Final Thoughts

There’s simply no summer celebration that isn’t instantly more magical with a Flag Ice Cream Cake on the table. It’s playful, nostalgic, and so easy anyone can make it—so don’t wait for a special occasion! Whip one up, share it with your favorite people, and celebrate every day like the Fourth of July.