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Easy No-Bake Firecracker Popsicle Cake: Best Summer Dessert

no-bake firecracker popsicle cake - featured image
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This Easy No-Bake Firecracker Popsicle Cake is a cool, creamy, and colorful summer dessert made with layers of vanilla ice cream, strawberry sorbet, and crushed firecracker popsicles on a buttery graham cracker crust. No oven required, simple ingredients, and perfect for summer parties.

Ingredients

Scale
  • 6–8 firecracker popsicles
  • 1.5 quarts vanilla ice cream
  • 1 pint strawberry sorbet
  • 2 cups crushed graham crackers (about 12–14 full sheets)
  • 1/3 cup unsalted butter, melted
  • 8 ounces whipped topping (thawed)
  • 1/2 cup sweetened condensed milk
  • Red and blue food coloring (optional)
  • Rainbow sprinkles (for garnish)

Instructions

  1. Line a 9×13-inch baking dish with plastic wrap or parchment paper, leaving overhang on the sides.
  2. Crush 2 cups of graham crackers into fine crumbs. Mix with 1/3 cup melted butter until it looks like wet sand. Press firmly into the bottom of the lined dish. Freeze for at least 15 minutes.
  3. Unwrap 6-8 firecracker popsicles and let soften for about 5 minutes. Crush with a fork or pulse in a food processor until chunky and slushy. Set aside.
  4. Let vanilla ice cream sit at room temperature for 10-15 minutes until spreadable. In a large bowl, mix softened ice cream with 1/2 cup sweetened condensed milk and 1 cup of thawed whipped topping until smooth.
  5. Spread half of the vanilla cream mixture over the frozen crust. Smooth evenly. Freeze for 30 minutes until firm.
  6. Let strawberry sorbet soften for 5 minutes, then spread gently over the frozen vanilla layer (about 1/2 inch thick). Freeze for 30 minutes.
  7. Spread the crushed firecracker popsicle mixture over the sorbet layer. Freeze for 20 minutes.
  8. Spread the remaining vanilla cream mixture over the popsicle layer. Smooth the top.
  9. Spread the remaining thawed whipped topping over the top layer. Create peaks and swirls with the back of a spoon. Sprinkle rainbow sprinkles generously on top.
  10. Cover with plastic wrap and freeze for at least 6 hours, preferably overnight.
  11. When ready to serve, lift the cake out using the plastic wrap overhang. Let sit at room temperature for 5 minutes before slicing. Run a knife under hot water between cuts for clean slices.

Notes

Don’t skip the freezing time between layers to prevent colors from bleeding. For gluten-free, use gluten-free vanilla wafers or shortbread cookies. For dairy-free, use coconut milk-based ice cream and dairy-free whipped topping. The cake can be stored in the freezer for up to two weeks.

Nutrition

Keywords: no-bake cake, firecracker popsicle cake, ice cream cake, summer dessert, Fourth of July dessert, easy dessert, no oven dessert

Find it online: https://breezybake.com/easy-no-bake-firecracker-popsicle-cake-best-summer-dessert/