Red, White and Blue Ice Cream “Cake”

Spray 8-inch round cake pan (or springform pan) with cooking spray; line with a parchment paper circle on bottom and parchment paper strips around side.

Soften raspberry sorbet at room temperature about 10 minutes or until just spreadable. Spread evenly in bottom of pan; place in freezer for about 1 hour or until firm.

Repeat this step with vanilla ice cream — the idea is that the white is in the center of the red and blue — freeze again until firm, and finish with the final layer of blueberry ice cream; freeze the whole cake for several hours — at least 4 — until very firm.

Once the entire cake is firm, gently lower the bottom of the pan into a bowl of warm water to loosen the parchment paper and lightly melt the edges of the ice cream cake. Place a cake plate over the top of the pan. Gently turn the cake pan and plate upside down, and shake gently to loosen. It should plop onto the cake plate. OR, if you use a springform pan, gently release the form (after dipping in warm water to loosen), and place the cake onto a cake plate, while leaving the springform base in place for easier transfer. Either serve immediately, or refreeze the whole cake until ready to serve. Decorate with whipped cream, berries and sparkler candles.