Red, White, and Blue Ice Cream Cake

Name: Red, White, and Blue Ice Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters cookie crumbs (process 7 Newmans Own Organic Os — creamy fillings and all — in the food processor until finely ground) or finely chopped candied ginger; 1 sprig Freshly whipped cream, fresh berries, and of mint, for serving

Red, White, and Blue Ice Cream Cake is a gluten free, fodmap friendly, whole 30, and vegetarian recipe with 8 servings. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 42 calories. This recipe covers 0% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place a 9-inch springform pan in the freezer until very cold, at least 1 hour.

Equipment you will use

Springform Pan

Make the strawberry sorbet (or beat premade, frozen sorbet until smooth in an electric mixer fitted with the paddle attachment).

Ingredients you will need

Strawberries

Sorbet

Equipment you will use

Hand Mixer

Remove the springform pan from the freezer and immediately scoop in the sorbet. Working quickly, use the back of a spoon or an offset spatula to smooth the sorbet into an even layer, approximately 1 inch high.

Ingredients you will need

Sorbet

Equipment you will use

Offset Spatula

Springform Pan

Sprinkle evenly with 1/4 cup cookie crumbs or candied ginger, cover tightly with plastic wrap, and freeze until firm, at least 1 hour.

Ingredients you will need

Candied Ginger

Cookie Crumbs

Wrap

Equipment you will use

Plastic Wrap

Repeat the process with the lemon ice cream and another 1/4 cup of crumbs or candied ginger, freezing 1 hour. Finish with the blueberry sorbet, topping with the last 1/4 cup of crumbs or candied ginger. Cover tightly with plastic wrap and freeze until set, at least two hours or overnight.

Ingredients you will need

Candied Ginger

Blueberries

Ice Cream

Sorbet

Lemon

Wrap

Equipment you will use

Plastic Wrap

Chill a serving plate or cake stand in the freezer.

Just before serving, unmold the cake: Warm the blade of an offset spatula or knife in hot tap water, then wipe it dry. Run the blade around the inside edge of the pan, then unlock and remove the sides.

Ingredients you will need

Water

Equipment you will use

Offset Spatula

Knife

Frying Pan

Place the chilled plate or cake stand upside-down on top of the cake pan and flip everything over so the cake is resting on the plate. Rewarm the knife and gently edge it between the bottom of the pan and the cake to remove the bottom of the pan.

Equipment you will use

Cake Form

Knife

Garnish with a mint sprig and serve with whipped cream and fresh berries.

Ingredients you will need

Whipped Cream

Berries

Mint

Note:If the entire cake is not eaten in one sitting, immediately after slicing, wrap it well with plastic wrap and put it back in the freezer. This will help prevent melting and refreezing, which can ruin the texture.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap