Ice Cream Flag Cake Recipes

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ICE CREAM FLAG CAKE

Make sure you have an audience when you cut into this Fourth of July dessert: Each slice is a cake-and-ice-cream flag!

Provided by Food Network Kitchen

Categories     dessert

Time 3h55m

Yield 12 to 14 servings

Number Of Ingredients 10



Ice Cream Flag Cake image

Steps:

  • Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes.
  • Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won't need the small circle). Freeze the large cake ring.
  • Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.
  • Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes.
  • Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm.
  • Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.
  • Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm.
  • Cut off the top 1 1/2 inches of the remaining ice cream carton (you won't need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm.
  • Beat the heavy cream and confectioners' sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.

Cooking spray
1 16-to-18-ounce box white cake mix (plus required ingredients)
2 tablespoons unsweetened cocoa powder
28 drops royal blue gel food coloring
4 drops violet gel food coloring
Unsalted butter, for the pan
3 pints raspberry sorbet
2 1/2 pints vanilla ice cream
2 pints heavy cream
1/4 cup confectioners' sugar

AMERICAN FLAG ICE CREAM CAKE

This red, white and blue ice cream cake is sure to become a summer classic. It's easier than it looks, thanks to a press-in-the-pan crust made from shortbread cookie crumbs. Then it's just a matter of layering on jam and a no-churn homemade ice cream. Parchment paper templates make fast work of creating the stripes.

Provided by Food Network Kitchen

Categories     dessert

Time 7h30m

Yield 12 servings

Number Of Ingredients 12



American Flag Ice Cream Cake image

Steps:

  • Line a 9-by-13-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
  • Pulse the shortbread cookies in a food processor until finely ground. Transfer the crumbs to a medium bowl and set aside. Add the freeze-dried strawberries to the food processor and pulse until finely ground. Remove 1/4 cup of the ground strawberries to a separate bowl and set aside. Reserve 1 cup of the cookie crumbs for the topping. Add the rest of the cookie crumbs to the food processor along with 1/2 teaspoon salt and the brown sugar and pulse to combine. With the processor running, drizzle in the butter and continue to process until the crumbs are coated and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Spoon the jam over the crust and spread into an even layer with an offset spatula. Cover with plastic wrap and freeze while you make the ice cream.
  • Whip the cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Decrease the speed to low. Add the sweetened condensed milk, 1/4 teaspoon salt and the vanilla, then increase the speed to medium and beat until combined and the mixture has soft peaks.
  • Pour the cream mixture over the jam and spread evenly with an offset spatula. Cover with plastic wrap and freeze until solid, at least 6 hours and up to 12 hours.
  • Meanwhile, cut six strips of parchment paper that are each 3/4 inch wide by at least 13 inches long. Cut a 4-by-5-inch rectangle from parchment paper as well.
  • Using the foil overhang, lift the cake out of the pan and place onto a cutting board with a long side facing you. Sprinkle the reserved shortbread crumbs to cover the ice cream layer completely in an even layer. Using a fine-mesh sieve, sift the confectioners' sugar over the shortbread crumbs in an even layer until the top is completely white.
  • Place the 4-by-5-inch parchment rectangle on the top left-hand corner of the cake. Arrange the parchment strips in even intervals across the cake, starting 3/4 inch from the top and stopping 3/4 inch from the bottom. Using the fine-mesh sieve, dust the reserved ground strawberries in an even layer over top of the templates. Carefully remove all the parchment templates. Sprinkle the blue sprinkles over the blocked-off corner area in an even layer. Scatter the star candies on top of the blue sprinkles. Slice the cake into 12 equal pieces using a sharp knife to serve.

Two 10-ounce boxes shortbread cookies, such as Lorna Doone (about 60 cookies)
One 1.2-ounce package freeze-dried strawberries
Kosher salt
3 tablespoons lightly packed light brown sugar
6 tablespoons unsalted butter, melted
Two 13-ounce jars blueberry jam (about 3 cups)
3 cups cold heavy cream
2 1/4 cups sweetened condensed milk
1 teaspoon pure vanilla extract
1/3 cup confectioners' sugar
3 tablespoons blue nonpareil sprinkles
2 tablespoons white star-shaped candies

FLAG CAKE

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 to 24 servings

Number Of Ingredients 15



Flag Cake image

Steps:

  • Heat the oven to 350 degrees F.
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
  • For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
  • I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries

FLAG CAKE

Layered with whipped cream, raspberry purée, saltines and fresh fruit, this easy icebox cake balances bright, fresh flavors with tangy cream cheese. The saltines add a nice saltiness, but you can substitute graham crackers or even chocolate wafers if you prefer things on the sweeter side. The addition of cream cheese makes the icebox filling thicker and more stable. And, while the cream firms up, the saltines absorb its moisture, becoming tender and making the cake easy to cut into impressively striped slices.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 45m

Yield 8 servings (Makes one 5-by-9-inch cake)

Number Of Ingredients 10



Flag Cake image

Steps:

  • Prepare the raspberry purée: In a medium saucepan, stir together the raspberries, sugar and salt. Cook over medium, stirring occasionally, until the berries start to break down, 5 to 6 minutes. Use a potato masher or large fork to smash the berries until they are soft and lumpy.
  • Strain the purée over a large bowl, discarding the solids. (You should have about 1½ cups/360 milliliters of purée.) Stir in the vanilla extract, and let cool to room temperature.
  • Make the cake: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape the bowl well. With the mixer still on medium speed, add the cream gradually in a slow, steady stream, pausing for a moment if the milk begins to splash up.
  • Continue to whip the mixture on medium speed until it forms soft peaks. Scoop about half of the whipped cream (about 3¼ cups) into the bowl with the raspberry purée, reserving the remaining half in the mixer bowl. Use a whisk to mix the raspberry mixture and cream just until combined. (It should still look thick, but also smooth and creamy. Do not overwhip.)
  • Line a 5-by-9-inch loaf pan with plastic wrap, pressing it firmly into the base, corners and sides and leaving enough excess to wrap the surface of the cake later. Transfer ⅓ of the white whipped cream mixture to a disposable piping bag, or a zip-top bag with a ½-inch opening cut from a lower corner of the bag. (Working with a batch at a time keeps the cream from becoming overworked as you squeeze the bag.) Pipe back and forth to fill the base of the pan with an even layer of white cream. (Alternately, you could dollop the cream into the pan and spread into an even layer.) Arrange 8 saltines evenly on top of the cream, pressing gently to affix them. Pour or spoon ⅓ of the raspberry whipped cream mixture into the prepared pan and spread into an even layer. Arrange 8 saltines evenly over the raspberry-cream cheese mixture, pressing gently into it.
  • Repeat this process twice more, layering the white whipped cream, saltines, raspberry whipped cream and saltines again until the pan is full. The final layer or two may rise slightly above the top rim of the pan, which is O.K.! (If you can't fill your pan any more, and still have a little cream left, save it in the refrigerator to use as a topping for ice cream.)
  • Use the excess plastic wrap to cover the top of the assembled cake. Transfer it to the fridge for 12 hours or overnight.
  • Unwrap the top of the cake, then invert the pan onto a platter or serving dish. The cake should easily pop out of the loaf pan, but if it doesn't, you can use the plastic wrap to help to pull it away from the pan. Remove and discard the plastic wrap.
  • Refrigerate until ready to serve. The cake slices well directly from the refrigerator, but for even cleaner, sharper slices, you can freeze the cake for 15 to 20 minutes before slicing and serving. When ready to serve, pile raspberries and blueberries on top of the cake and dust with confectioners' sugar.

18 ounces/510 grams fresh raspberries or thawed frozen raspberries
2/3 cup/135 grams granulated sugar
Pinch of fine sea salt
1 teaspoon vanilla extract
8 ounces/225 grams cream cheese, at room temperature
1/3 cup/65 grams granulated sugar
3 cups/720 milliliters heavy cream, chilled
48 saltine crackers
Fresh raspberries and blueberries, for finishing
Confectioners' sugar, for finishing

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