I just couldn’t let the Fourth of July pass by without making a patriotic dessert for you. I just felt the need to make a red, white and blue ice cream cake to commemorate our great nation! But, I was a little worried about where to find blue ice cream but, then got it figured out. That’s what blue food coloring is for. This Red White and Blue Ice Cream Cake with Lemon Cookie Crust has the flavors of vanilla ice cream, raspberry sorbet with a lemon cookie crust! Delicious!
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Plus, it’s so easy-to-make too. You only need vanilla ice cream, raspberry sorbet, lemon cookies, butter, blue food coloring and sprinkles! Use your favorite ice cream brands. I suggest a good quality creamy vanilla ice cream (Basset’s Ice Cream in Philadelphia is quite possibly the best creamy vanilla ice cream I’ve ever had) and raspberry sorbet. However, this cake does need some time to set in between layers.
Oh Summer, Stay a While Longer
Summer is my favorite season! I just love the longer days, warmer weather, outdoor fun, BBQs, flip-flops and of course the beach. I only wish my husband loved the beach as much as me but, our boys love it so he’s outnumbered. It was so fun growing up playing with sparklers on the Fourth of July night. Oh the nostalgia of summers past.
We have a fun-filled summer and a long bucket list of free and fun things to so this summer with kids. We love going to theme parks but, they’re so expensive for a family of four. Plus, I like to cap their screen time especially, in the summer when they can play outside! Make summer memories with your kids and don’t outspend your summer budget.
Don’t forget your vacation meal plan too. It has 7 delicious, easy to prep and cook dinner recipes with only 5 ingredients each and includes the FREE printable recipes in one document with grocery list!
Red White and Blue Ice Cream Cake with Lemon Cookie Crust
Making this Red White and Blue Ice Cream Cake with Lemon Cookie Crust is easy!
First, put two sheets of wax paper inside and up the sides of a metal loaf pan.
How to Make a Lemon Cookie Crust
Then, make the cookie crust by smashing the Oreo Lemon Thins cookies in a plastic bag and then mixing the crumbles with melted butter. I should have crumbled mine more but, you make them as small as you’d like. Put them at the bottom of a metal loaf pan.
How to Layer Ice Cream Cake
Next, in a medium bowl, add blue food coloring to softened vanilla ice cream in a mixing bowl and mix until it’s the color blue you’d like. I used 30 drops, yes 30 as in three zero, of blue to get the blue color pictured which matches the blue sprinkles quite nicely.
Then, spread the blue ice cream on top of the cookie crust and put in the freezer for one hour.
Next, spread a layer of softened vanilla ice cream. Put in the freezer for one hour.
Then, spread a layer of softened raspberry sorbet. Last, top this colorful ice cream cake with red, white and blue sprinkles and put in freezer for at least two hours to harden.
When you’re ready to serve it, cut it and top it with whipped cream, topped with a few more sprinkles directly on the whipped cream and add a Marachino cherry! It looks so good with that sundae toppings doesn’t it? That’s it! Easy!
I’ll tell you a secret… I don’t like Maraschino cherries! But, they’re great for decorating summer drinks, ice cream and even in Pineapple Upside Down Cake but, I just don’t like the brine/juice. Yuck! I also don’t like chocolate covered cherries although, I have tried to eat the chocolate off of them because I love chocolate so much.
Pin this patriotic recipe to your Pinterest summer, desserts, etc. boards so you can refer to it for Memorial Day and July 4th or any time you’re feeling patriotic!
Red, White and Blue Mini Berry Trifles are perfect for July 4th and Memorial Day parties!
I took this recipe to Weekend Potluck #337
- 6 cups vanilla ice cream
- 1 cup raspberry sorbet
- 30 drops blue food coloring
- 5 oz Oreo Lemon Thins cookies
- 2 tbsp red white and blue sprinkles
- 3 tbsp melted butter
First, in a one quart plastic zipper bag, add lemon cookies. Mash with a rolling pin or flat side of mallet to crumble cookies.
Then, line a metal loaf pan with two 1 ft square sheets (on top of each other) of wax paper. Mix cookie crumbles with butter and put cookies crumbles on the wax paper to form the crust.
Next, soften vanilla ice cream on counter for 10 min. Add 3 cups to a mixing bowl with 30 drops of blue food coloring. Mix until well blended. Put over top of cookies for bottom layer of ice cream cake. Put in freezer for at least one hour. Put away vanilla ice cream in freezer until later.
Next, soften vanilla ice cream on counter for 10 min. again. Spoon out 3 cups of vanilla ice cream on top of the blue ice cream as evenly as possible. Put loaf pan in freezer for at least one more hour. Don't forget to put vanilla ice cream back in freezer as you're done with it.
Then, soften raspberry sorbet for 10 min on counter. Spoon 1 cup or so on top of vanilla ice cream. Spread evenly. Last, sprinkle red, white and blue sprinkles on top and put back in the freezer for about 2 hours to harden.
When serving, cut into desired size pieces and top with whipped cream, red, white and blue sprinkles and Maraschino cherry on each piece.