When it comes to ice cream cakes, there are no hard-and-fast rules as to what form they can take. Some consist solely of ice cream molded and then decorated to resemble a cake, while others intersperse layers of ice cream with thin layers of cake, crisp meringue, or even crumbled cookies. Our red, white, and blue July 4th extravaganza is a gorgeous amalgam of ice cream, cake, and blueberries and raspberries cooked separately into their own jammy fillings. Frosted simply in sweetened whipped cream and topped with more berries, this cake sparkles as much as the fireworks in the sky!
Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Corn with Honey-Ginger Barbecue Sauce and Grilled Shrimp with Honey-Ginger Barbecue Sauce.
•To facilitate cutting the cake evenly into thirds, insert toothpicks in side of cake in at least 8 points around perimeter (horizontally) to mark each layer, then slide serrated knife along tops of toothpicks.
•Cake can be baked 4 days ahead and kept in a large resealable plastic bag in the refrigerator.
•Blueberry and raspberry fillings can be made 4 days ahead and kept chilled in an airtight container.
•Ice cream cake can be assembled and kept frozen, well wrapped in plastic wrap and foil after frosting has hardened, 3 days ahead.
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Because you aren't celebrating right if you don't make it a little patriotic.
