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Red, White and Blueberry Ice Cream Cake
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Red, White and Blueberry Ice Cream Cake
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This is one of those recipes that looks hard, but is really deceptively easy. Layers of strawberry sorbet and vanilla ice cream are topped with blueberry sauce for an easy, patriotic dessert.

Prep time
Bake/Cook time
Plan for

Freeze 4+ hours

8 servings
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Red, White and Blueberry Ice Cream Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Freeze 4+ hours

Yield :
8 servings


  • 2 pints strawberry or raspberry sorbet
  • 1 pint vanilla ice cream
  • 1 1/2 cups frozen blueberries
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup + 1 teaspoon water, divided
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract


  1. Line a 9x5-inch loaf pan with plastic wrap with overhang on each side.
  2. Let one pint of strawberry sorbet sit at room temperature for 20 minutes. Remove to a bowl and stir until smooth. Spread into bottom of prepared pan. Freeze for at least 1 hour. Repeat with vanilla ice cream and again with second container of sorbet. Press plastic overhang onto final layer and freeze until completely set, about 4 hours.
  3. Meanwhile, place blueberries, sugar, and 1/4 cup water in a small saucepan. Heat over medium until boiling. Reduce heat to a low boil/constant simmer and cook, stirring, for 15 minutes. Combine cornstarch and remaining water in a small bowl. Slowly stir into simmering blueberry mixture. Continue to cook for 5 minutes more, or until thickened.
  4. Remove pan from heat and let cool. Pour into a bowl and refrigerate until needed.
  5. To serve, lift ice cream cake out of pan. Spoon blueberry sauce over the top. Slice and serve. For easiest cutting, run a large knife under hot water. Dry the knife and slice.


Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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