Go Back
Very Berry Ice Cream Cake

Delightful Very Berry Ice Cream Cake for Summer Celebrations

A refreshing Very Berry Ice Cream Cake that blends creamy ice cream and fluffy cake, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Layers
  • 1 quart Blue Bunny® Cherrific Cheesecake ice cream Substitute with another cheesecake ice cream if unavailable.
  • 1 loaf Angel Food Cake Feel free to use a premade version to save time.
For the Topping
  • 1 cup Cherry Topping Swap for strawberry or raspberry topping if desired.
  • 1 cup Blueberries Optional but highly recommended for extra freshness.

Equipment

  • mixing bowls
  • Serving platter
  • Cutting Board
  • Serrated knife
  • plastic wrap
  • freezer

Method
 

Step-by-Step Instructions for Very Berry Ice Cream Cake
  1. Soften the ice cream by letting it sit at room temperature for about 10-15 minutes.
  2. Slice the angel food cake into three equal layers using a serrated knife.
  3. Assemble the first layer by placing it on a serving platter and spreading a layer of softened ice cream on top.
  4. Add the second cake layer on top of the ice cream and spread another layer of softened ice cream.
  5. Complete the layering with the last slice of cake and cover the assembly with plastic wrap.
  6. Freeze for at least 1 hour to set.
  7. Before serving, top with cherry topping and fresh blueberries.

Notes

Store leftovers covered in plastic wrap; refrigerate for up to 3 days or freeze for up to one week for best flavor and texture.