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Red White and Blue Ice Cream Cake

Red White and Blue Ice Cream Cake with a crunchy cookie crust and three layered, softened ice creams—finished with whipped topping, berries, and patriotic sprinkles. The step-by-step freeze schedule creates clean slices for summer celebrations or holiday gatherings.
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Prep Time 25 minutes
freezing 5 hours 30 minutes
Total Time 5 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 24 vanilla sandwich cookies Crushed into fine crumbs.
  • 6 tbsp unsalted butter Melted.
Ice Cream Layers
  • 1.5 qt vanilla ice cream Softened until spreadable.
  • 1.5 qt strawberry ice cream Softened until spreadable.
  • 1.5 qt blueberry ice cream Softened until spreadable.
Topping
  • 2 cup whipped topping For frosting the cake.
  • 0.5 cup fresh blueberries For topping.
  • 0.5 cup sliced strawberries For topping.
  • 0.33 red, white, and blue sprinkles Festive sprinkles for decoration.

Equipment

  • 1 springform pan

Method
 

Prepare crust and chill
  1. Line a 9-inch springform pan with parchment paper.
  2. Mix crushed vanilla sandwich cookies and melted unsalted butter until evenly combined.
  3. Press the cookie-butter mixture firmly into the bottom of the pan to form a compact crust.
  4. Freeze for 20 minutes until set.
Layer and freeze the ice creams
  1. Spread softened blueberry ice cream over the chilled crust in an even layer.
  2. Freeze for 30 minutes to firm up the blueberry layer.
  3. Spread softened vanilla ice cream evenly over the blueberry layer.
  4. Freeze for another 30 minutes until firm.
  5. Spread softened strawberry ice cream over the vanilla layer.
  6. Freeze for at least 4 hours or overnight until fully set.
Frost, decorate, and finish
  1. Remove the cake from the pan and frost the top with whipped topping.
  2. Decorate with fresh blueberries, sliced strawberries, and red, white, and blue sprinkles.
  3. Freeze until ready to serve.
  4. Slice and serve.

Notes

For clean slices, soften the ice creams only until spreadable (not melted), and use firm compression when pressing the crust so it holds together. Store covered in the freezer for up to 2 weeks. Freezing yes—best assembled and frozen promptly after layering. Dietary swap: use a dairy-free vanilla, strawberry, and blueberry ice cream blend and dairy-free whipped topping for a dairy-free version.