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The Easiest-Ever Ice Cream Cake
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You can file this latest creation under “Recipe Development That Happens When You’re 9 Months Pregnant.” With just a few weeks to go until we meet our little guy, and summer temps reaching an all-time high, I am turning to anything and everything frozen and carb-o-licious to satisfy my cravings. High atop that list: ice cream cake!
When I say this is The Easiest-Ever Ice Cream Cake, I truly mean it. Just check out that ingredient list: five simple ingredients! And it all starts with my favorite store-bought pound cake that has been a staple in my quick-fix dessert repertoire since my childhood. We’d often pair a thick slice of the buttery cake with macerated strawberries and my mom’s famous homemade whipped cream. This easy ice cream cake is also inspired by the classic strawberry shortcake, but it’s now in frozen form and features a taste of chocolate added to the mix.
If vanilla and strawberries aren’t your pairing of choice, feel free to get creative with any alternate ice cream flavors, fruits, nuts or toppings. The possibilities are endless, from chocolate ice cream with marshmallows and salted almonds to vanilla ice cream with crushed cookies and toasted coconut. Your quick and easy DIY ice cream cake is only a few simple steps away!
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The Easiest-Ever Ice Cream Cake
- 1 (16-oz.) frozen pound cake (See Kelly’s Notes)
- 5 cups vanilla ice cream, softened
- 1 cup sliced strawberries, plus more for topping
- 1/2 cup mini chocolate chips
- Homemade or store-bought chocolate or caramel sauce
Remove the pound cake from the aluminum pan and slice it into three equal layers lengthwise.
Line the aluminum pan the pound cake came in with plastic wrap, leaving a large overhang on all sides.
Place the bottom layer of the pound cake back into the pan, pressing it firmly against the bottom of the pan. Add half of the ice cream on top of the pound cake, then top the ice cream with half of the sliced strawberries and half of the mini chocolate chips. Top the ice cream with the middle layer of pound cake then repeat layers with the remaining ice cream, strawberries and chocolate chips. Place the remaining slice of pound cake on top. Secure the plastic wrap firmly around the cake, adding more plastic wrap if necessary, then freeze the cake until it is frozen solid, at least 6 hours.
When ready to serve, remove the cake from the freezer, unwrap the plastic wrap and lift it out of the pan. (If it's stuck, use scissors to cut through the aluminum.) Drizzle the cake with chocolate or caramel sauce and top it with additional strawberries before slicing and serving immediately.
I recommend the frozen Sara Lee All Butter Pound Cake because it has a great flavor and the aluminum pan it comes in is very easy to reuse when freezing the ice cream cake.
You'll need about half of a 1.5-quart container of ice cream. If you prefer a thicker layer of ice cream, you can add more between each layer of pound cake.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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