Independence Ice-Cream Cake

Independence Ice-Cream Cake
Servings: 8 to 12 Yield: 1 cake Prep 20 mins Total Time 20 mins plus freezing time


  • 6 ounces raspberries
  • 3/4 cup powdered sugar, divided
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 10 - 12 rectangular ice cream sandwiches
  • Blackberries, blueberries and strawberries for serving

Make It

1. Line a 9- x 5-in loaf pan with parchment paper, leaving an overhang of 3-inches on the two long sides. Place all but 1/4 cup of the raspberries in a small bowl and mash with a fork. Push the mashed raspberries through a mesh strainer into a bowl, discarding the seeds. Stir 1/4 cup powdered sugar into the mashed raspberries.

2. In a large bowl, using an electric mixer, whip the cream, remaining 1/2 cup powdered sugar, and vanilla to medium-soft peaks. Reserve 2 Tbs. of the raspberry puree for serving then fold the remaining puree into the cream.

3. Place 3 to 4 ice cream sandwiches in bottom of prepared loaf pan, cutting to fit. There will be some room on the ends of the pan. Spoon one third of the cream mixture on top, spreading until smooth (some will settle in the gaps at the eds of the pan). Repeat layers, two more times, using 4 ice cream sandwiches crosswise on the final layer. If desired, transfer remaining cream to a large piping bag fitted with a star tip and pipe rosettes on final layer. Freeze until firm, at least 4 hours. To serve, spoon over reserved raspberry puree, reserved raspberries, and fresh blackberries, blueberries, and strawberries.

Make Ahead Tip

  • Cake can be made ahead and frozen overnight. Finish with reserved puree and all berries just prior to serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 24, chol. (mg): 69, sat. fat (g): 12, carb. (g): 50, Monounsaturated fat (g): 6, Polyunsaturated fat (g): 3, Trans fatty acid (g): 1, fiber (g): 2, sugar (g): 31, pro. (g): 5, vit. A (IU): 928, vit. C (mg): 12, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 41, Cobalamin (Vit. B12) (µg): , sodium (mg): 126, Potassium (mg): 200, calcium (mg): 114, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.