Dessert: Red, White, and Blue Ice Cream Cake

Recipe by /contributors/alexis-touchet When it comes to ice cream cakes, there are no hard-and-fast rules as to what form they can take. Some consist solely of ice cream molded and then decorated to resemble a cake, while others intersperse layers of ice

Ingredients

1 1/2 cups all-purpose flour plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 large eggs, warmed in their shells in warm water for 5 minutes
1 teaspoon pure vanilla extract
1/2 cup sour cream

Instructions

Heat oven to 350 °F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side. Butter pan and line bottom with a round of parchment or wax paper. Butter paper, then dust paper with additional flour, knocking out excess.
Sift together flour, baking powder, baking soda, and salt into a bowl.
In a separate bowl, beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Add in warmed eggs, one at a time, beating well after each addition, then beat in vanilla.
Reduce speed to low, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour and mixing until batter is smooth. Spoon batter into springform pan, spreading evenly.
Bake cake until it begins to pull away from side of pan and a wooden toothpick inserted in center comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 10 minutes, then carefully run a thin knife around edge of cake and remove side of pan. Invert cake onto rack, then remove bottom of pan and carefully peel off paper. Let cake cool completely.

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