July in Virginia is a blistery hot, humid steamy time of year where anything cool and refreshing is a welcome respite from the weather. We also have an abundance of wonderful berry farms and farmers markets overflowing with luscious sun-ripened berries. Combine the two and you have the perfect opportunity to ring in the 4th of July with some cold and yummy red, white and blue treats – like Berry Ice Cream Cake.
One great thing about this recipe is that it forces you to make two crusts at the same time, which means you might spend a bit of time on it the first go-round, but when you’re ready for a repeat performance the job’s already half done! This is a make ahead cake – you need at least 4 hours for the ice cream portion of the cake to get good and solid. I think it is helpful to make it a full day ahead so you have no surprises on the day of your party.
Ice Cream Cake Variations for Birthday Parties
Another thing I love about this ice cream cake recipe is that the variations are endless. You don’t have to make it a red, white and blue frozen treat; it can be made any way at any time. Just substitute any flavor of ice cream you like and any combination of fruits or other yummy blend-ins like nuts or candy pieces.
For a lego-themed birthday party cake you might want to decorate the top of your cake with mini figures. Other party cake decorating ideas might be to add zoo figures, little dinosaurs, a polly pocket scene, toy trucks, edible flowers, a pirate ship toy, plastic pony or simply a “happy birthday” message to the birthday child and a number candle with frosting in their favorite color! Fondant is another way to create a themed cake for your party – make the ice cream cake and mold a shape that goes with your birthday theme.
Berry Ice Cream Cake
Recipe Ingredients:
1 package Fudgy Brownie Mix
1 Quart Vanilla Ice Cream
2 ½ cups of Blueberries and Strawberries
¼ cup Chocolate or Raspberry Syrup
Instructions for Making an Easy Berry Ice Cream Cake:
- Preheat oven to 325 degrees. Lightly grease 2-8” round baking pans and line the bottom of each with waxed paper. Grease the waxed paper and set pans aside. These will be for the thin brownie that forms the base.
2. Prepare the brownie mix according to package directions and divide batter; spreading half of mixture into each prepared pan. Bake together for 25 minutes and cool on wire racks for 10 minutes. Loosen the edges, invert the pans and carefully remove the brownies from pans. Carefully peel off the waxed paper and then cool the brownies completely. Wrap each brownie, separately, in plastic wrap. If you’re not planning to make two cakes now, place one brownie in an airtight container and freeze for up to 2 months. Store the remaining brownie at room temperature until needed to complete the recipe.
3. Line an 8-inch round pan with plastic wrap, allowing excess to extend over the edges and set aside. In a large mixing bowl stir the ice cream to soften. Carefully fold in one cup of the berries. Spread berry/ice cream mix evenly in prepared pan. Cover and freeze 4 to 24 hours.
4. Place the room temperature brownie round on a serving plate. Lift the berry/ice cream and plastic from pan and invert over the brownie; peel off plastic. You now have a two-layer cake. For the finishing touch on this ice cream cake recipe, top with remaining berries (or other party cake decorations) and serve with syrup. Let the delicious dessert stand 15 minutes to soften slightly.