Layers of ice cream and sorbet give this crazy-easy “cake” undeniable coolness. The perfect make-ahead dessert for your Fourth of July celebration!
You can use any red, white and blue (or purple) ice cream and sorbet combination to make this cake. Strawberry, coconut and blackberry flavors would be a great twist on this cake and still have a similar festive stripe.
I used a cake pan for this, but a springform pan would make this even easier! The cooking spray may seem pointless and it won’t really keep things nonstick, but it will keep the parchment in place as you spread the ice cream.
The cake will be prettiest if you refreeze it after turning it out of the pan. The slices will also look nicest and slice easiest if you use a knife dipped in hot water between each slice.