- 30 minutes
- 0 minutes
Easy, sweet, creamy and refreshing. That’s exactly how to describe this red, white and blue dessert, which is perfect for your Fourth of July celebration with family or close friends! Made with crème-filled sandwich cookies, ice cream, sherbet, berries, whipped topping and butter, this ice cream cake recipe is budget-friendly too. And while you’re assembling, keep in mind that if you don’t have fresh berries on-hand, frozen work perfectly as well. With the 8 ingredients and in 30 minutes, you’ll be ready to pop this easy dessert into the freezer to chill for at least 6 hours, then enjoy for the holiday (or any other occasion)!
- Prepare an 8- or 9-inch square cake pan by lining with parchment paper or foil. Leave enough paper over the edge to remove cake from the pan for easier serving. Set aside.
In a food processor, crush cookies into fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin. Remove 2 tablespoons and reserve for topping. Combine melted butter with the remaining crumbs.
- Press crumb mixture into the bottom of prepared pan. Let cool in freezer.
Spread the strawberry topping in an even layer over the crust. (You may need to warm the sauce to make it spread easier.) Place the pan back in the freezer to cool and set for a few minutes.
Top with a layer of softened vanilla ice cream. Dollop sherbet over the ice cream and swirl by running a knife through just the ice-cream and sherbet. Be careful not to dig into the crust. Scatter strawberries on top and cover completely with a layer of whipped topping. Sprinkle with reserved cookie crumbs.
- Cover with plastic wrap and freeze until solid, at least 6 hours or overnight. Remove cake from freezer 20 to 30 minutes before serving. Pull cake out of pan, garnish with fresh berries, cut into slices and serve.