Flag Ice Cream Cake Recipe
Enjoy two summertime favorites in one with a flag ice cream cake! Blueberries and raspberries depict the American flag in classic flag cake decoration, with the easiest layered ice cream sandwich cake underneath. A perfect no-bake Fourth of July dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Whipped Cream:
- 3 cups heavy whipping cream
- ⅓ cup confectioners’ sugar, sifted
- 5 Tablespoons dry instant white chocolate or vanilla pudding mix (not cook-and-serve)
Other Ingredients:
- 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
Instructions
- Whipped Cream: Pour cream into a mixing bowl, add sifted confectioners’ sugar and dry instant pudding mix. Beat on medium-high speed until firm peaks form.
- Assemble Cake: Line a 9×13 inch pan with parchment paper. Layer ice cream sandwiches, Oreo whipped cream, and remaining ice cream sandwiches. Freeze for at least an hour.
- To Decorate: Pat berries dry, then spread reserved whipped cream over the top layer of ice cream sandwiches. Arrange blueberries in a square and raspberries as stripes.
Notes
- Cool Whip Substitution – Use around 6 cups of Cool Whip if substituting for whipped cream. Omit sugar and pudding mix.
- Pudding Mix – White chocolate or vanilla pudding mix can be used.
- Making the Cake Ahead – Assemble, decorate, and freeze. Allow to sit briefly before serving.
- Leftovers – Wrap slices tightly and freeze in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 12.9g
- Sodium: 115mg
- Fat: 9.6g
- Saturated Fat: 5.2g
- Carbohydrates: 21.9g
- Fiber: 0.9g
- Protein: 1.8g
- Cholesterol: 29mg
Find it online: https://bitezly.com/flag-ice-cream-cake-recipe/
