Red, White and Blue Ice Cream Cake With Whipped Cream Frosting

READY IN: 43minsYIELD: 1 8" Cake

INGREDIENTS

  • BLUE CAKE LAYER
  • 14 cupsalted butter, room temperature
  • 12 cupsugar
  • 14 cupsour cream
  • 1teaspoonvanilla extract
  • 2largeegg whites
  • 34 cupall-purpose flour
  • 1 14 teaspoonsbaking powder
  • 14 cupmilk
  • 1tablespoonwater
  • blue gel food coloring
  • ICE CREAM
  • 1 12 quartsvanilla ice cream, X2
  • red gel food coloring
  • STABILIZED WHIPPED CREAM FROSTING
  • 1teaspoonplain gelatin
  • 1tablespooncold water
  • 1cupwhipping cream
  • 1tablespoonpowdered sugar
  • 1teaspoonvanilla extract
  • DIRECTIONS

  • CAKE:
  • reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
  • To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.
  • Add the sour cream and vanilla extract and mix until well incorporated.
  • Add the egg whites and mix until well combined.
  • Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
  • Add the milk and water and mix until well combined.
  • Add the remaining dry ingredients and mix until well combined.
  • Spread the cake batter evenly into the bottom of the prepared pan.
  • Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
  • When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
  • Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
  • Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
  • Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
  • Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
  • Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
  • Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
  • Remove the red layer from it’s pan and set on top of the white ice cream layer. Place cake back in the freezer.
  • STABILIZED WHIPPED CREAM FROSTING:
  • Add gelatin to cold water in a bowl.
  • Set this over a saucepan with boiling water until the gelatin is clear.
  • Cool to room temperature.
  • Meanwhile whip the cream until it is medium thick.
  • With the mixer still on, pour gelatin into the center of the cream.
  • Continue to whip. Add the powdered sugar and vanilla extract.
  • Continue whipping until cream is in soft peaks.
  • At this point you can add food coloring, keeping half white and half red.
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