Easy No-Bake Patriotic Ice Cream Cake Recipe for Perfect Summer Parties
A quick and easy no-bake ice cream cake featuring vibrant red, white, and blue layers perfect for summer celebrations like the Fourth of July. This crowd-pleasing dessert combines a crumbly graham cracker crust, creamy ice cream layers, and fresh berry toppings.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 1 pint (473ml) vanilla ice cream, softened
- 1 pint (473ml) strawberry ice cream, softened
- 1 pint (473ml) blueberry ice cream, softened (or vanilla with fresh blueberries folded in)
- 1 cup (240ml) heavy cream, cold
- 2 tablespoons (25g) powdered sugar
- ½ teaspoon pure vanilla extract
- Fresh strawberries, sliced (for garnish)
- Fresh blueberries (for garnish)
Instructions
- Prepare the crust by combining graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl until mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan, packing firmly.
- Freeze the crust for at least 10 minutes to set.
- Spread about one-third of the strawberry ice cream evenly over the chilled crust using a rubber spatula. Freeze for 10 minutes.
- Spread the vanilla ice cream layer evenly over the strawberry layer. Freeze for 10 minutes.
- Add the blueberry ice cream layer on top and smooth it out. Freeze the entire cake for at least 2 hours until firm.
- Whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form (about 3-4 minutes). Spread whipped cream over the frozen cake decoratively.
- Garnish with fresh sliced strawberries and blueberries on top of the whipped cream.
- Freeze the decorated cake for another 30 minutes before serving.
- To serve, run a sharp knife under hot water, dry it, and slice the cake carefully to maintain neat layers. Serve immediately.
Notes
Soften ice cream for 5-10 minutes before spreading to ensure smooth layers. Freeze between each layer to keep colors distinct. Use a chilled bowl and beaters for whipping cream to avoid it turning buttery. Run a knife under hot water before slicing for clean cuts. Store leftovers tightly covered in the freezer and avoid refreezing once thawed.
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 325
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: no-bake, ice cream cake, patriotic dessert, summer party, Fourth of July, easy dessert, berry dessert, no oven dessert