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There’s nothing better on a hot day than ice cream. Am I right? It is simply the best. When thinking about desserts for the Fourth of July, I knew that ice cream had to be involved. I had seen a number of versions of this dessert on Pinterest, and thought I would put my own spin on things by making Red Velvet Ice Cream Sundaes. Layers of red velvet cake, ice cream, fresh berries, and whipped cream… absolute perfection. These desserts are a cinch to make and even easier to serve thanks to a box of mason jars. Assemble them before your party, freeze overnight, and let them thaw for about 30 minutes in the refrigerator before serving. A festive and delicious dessert that won’t take you away from your fun in the sun!
Prep Time: 3 hours
Total Time: 3 hours
12, 16 oz mason jars
1 box of red velvet cake mix, and accompanying ingredients
1 gallon vanilla bean ice cream or frozen yogurt
1 pint blueberries
1 pint strawberries, stems removed and halved
1 small container heavy cream
1 tsp vanilla extract
1 tbs sugar
- Make the red velvet cake according to package directions in a pyrex baking dish. You’ll end up chopping it up anyway, so it doesn’t have to look perfect. Bake and cool completely.
- Rinse and dry the mason jars.
- Cut the red velvet cake into large, chunky pieces. A little bigger than bite-sized. If you are crazy paranoid about portion size like I am, cut the cake into 12 pieces, and use ½ of a piece to line the bottom of each mason jar. You want to just to cover the bottom nicely.
- Add a nice, hearty scoop of vanilla ice cream to each mason jar and add another layer of cake to each. Put in the freezer for at least two hours, or until the ice cream has hardened back up.
- Two hours or so before serving, make the whipped cream. Put the heavy cream in a mixer and whisk on medium-high speed for 2 minutes, or until the cream is pillowy. Add the vanilla and sugar, mixing again to combine.
- Remove the jars from the freezer and add 2-3 tablespoons of berries into each. Top with a dollop of whipped cream. You can refrigerate them or freeze them from here, and let them thaw a bit before serving.