You know the saying, “We all scream for ice cream!” When the weather is hot, this is especially true. Hence, I wanted to make something that was cold and refreshing, yet different in taste and appearance. It needed to be simple … pretty … and flavorful. I think I just might have found that perfect combination.
You can choose whatever flavors you want for the ice cream. The cake has three different ice cream layers, so you can make each layer a different flavor – or keep them all the same. For my cake, I wanted a variety – so I choose Moose Tracks, Mint Chocolate Chip and Chocolate Cherish Passion. Goodness, do they ever taste good together!
Let the ice cream sit out for about 20 minutes or so to get soft enough to work with. In the meantime, cut the frozen pound cake in thirds – slicing lenthwise. I used a Butter Pound Cake by Sara Lee in my recipe. I saved the top layer of the pound cake for the top and final layer of the ice cream cake because of its’ slightly rounded appearance.
Put the first layer of pound cake on the bottom of a loaf pan. (I used a Pyrex glass pan, and it worked perfectly.) I should mention … you might want to line your pan with either plastic wrap or foil so that you can easily lift out the frozen cake later. I found that if I let the finished ice cream cake sit on the counter for a few minutes, it popped right out. But using a liner will definitely make it easier for you.
Top with your first layer of ice cream. Make sure it is level and smooth. Repeat layers, and alternate the other two flavors of ice cream in between each layer of pound cake. Cover with plastic wrap, then Reynolds wrap, and freeze until firm.
While you can also add frozen fruit to the softened ice cream layers, I choose to go with flavored ice creams that already had tidbits of chocolate, mint, etc. If I was choosing a plain vanilla, strawberry or chocolate ice cream – then I would most definitely add either frozen strawberries, raspberries, or blueberries. The possibilities are endless!
If you don’t feel like mixing up one of these cold desserts yourself, you could always head to Bo’s Ice Cream in Tampa for a quick and tasty treat. Either one would cool you off in this Florida heat!
- 1 10.75 oz Sara Lee frozen butter pound cake
- 3 pints of different flavored ice cream
- Frozen fruit berries (your choice) OPTIONAL
- Line loaf pan with plastic wrap, parchment paper or Reynolds Wrap.
- Cut frozen pound cake into thirds, slicing lengthwise.
- Soften ice cream for about 15-20 minutes until easy to handle.
- Put first slice of pound cake in loaf pan.
- Cover with first layer of ice cream - keeping it smooth and level.
- Put second slice of pound cake in loaf pan.
- Cover with second layer of ice cream.
- Put third and final slice of pound cake in loaf pan.
- Cover with third layer of ice cream.
- Cover the entire loaf dish with plastic wrap, then cover with Reynolds Wrap.
- Freeze for at least 4 hours or until frozen.
- Let sit out for 5-10 minutes before serving.