Red White and Blue Ice Cream Cake

Prep Time: 10 minutes

Yield: 10-12 Servings

Red White and Blue Ice Cream Cake


  • 4 cups fresh strawberries, divided
  • 2 cups fresh blueberries, divided
  • 14 ounces Sweetened Condensed Milk
  • ¼ cup Lemon Juice
  • 8 ounces Whipped Topping, thawed, divided
  • 18 Chocolate Sandwich Cookies, finely chopped
  • 2 tablespoons Unsalted Butter, melted


  1. In a medium bowl, mash 2 cups of strawberries and 1 cup of blueberries. Add condensed milk, lemon juice and 2 cups of whipped topping. Mix thoroughly.
  2. Line a 9-inch loaf pan with a piece of foil large enough so that it hangs over the edges.
  3. Pour in berry mixture.
  4. Stir cookies into the melted butter and spread on top of berry mixture. Fold sides of foil together to cover cake and place in freezer for 6 hours or until firm.
  5. To serve, invert onto a plate, remove foil and spread with remaining whipped topping.
  6. Slice remaining strawberries. Arrange remaining blueberries and sliced strawberries on top of cake in a festive pattern.
  7. Freeze until ready to serve.

Recipe and Photo Courtesy of Aldi’s

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