Ice Cream Cake Made with Pound Cake
This simple recipe is sure to be a hit at any get together!
Servings: 6 people
Cost: $8
Equipment
- 1 freezer you'll want to keep this in the freezer until (or close to) when you're ready to serve.
- 1 serrated knife
- 1 ice cream scoop
- 1 sheet of serran wrap to wrap the cake in after you finish decorating
Ingredients
- 1 Sara Lee Pound cake
- 6 scoops ice cream in flavor of choice
- 1 cup cool whip just one small container
- 2 tbsp toppings- sprinkles, nuts, or whatever you prefer! I used strawberry slices and blueberries to make an American flag.
Instructions
- Remove your pound cake from the foil container and cut into thirds.
- Lay the first layer back into the foil tray.
- Add 3 scoops of ice cream.
- Use a spoon or spatula and press the ice cream down into the cake until flat.
- Layer your next third of pound cake and repeat.
- Top with cool whip and spread until the cake is covered.
- Add any sprinkles or garnishes. Top with cling wrap and put in the freezer until ready to serve.
Notes
If you're adding fruit like I did, hold on adding the toppings until just before serving.
Using the container the pound cake came in is the easiest way to re-assemble the cake.
