I have been making these summer ice cream cakes ever since my kids were little. It comes together in about 15- 20 minutes and you can use any ice cream you want! Scroll down for my patriotic version! ❤️
20 minute Ice Cream Cake
by Jessie Daye
Ingredients
- 1 Sara Lee pound cake frozen
- Breyers Star Spangled Ice Cream ** Ralphs Vons, and Walmart
- Heavy Whipping Cream
- 2 tablespoonsorganic powdered sugar
- 1 tablespoonvanilla bean paste
- Stars and Stripes Sprinkles
- Fourth of July Sprinkles
- Direct link to sprinkles:https://liketk.it/4HMdB
Method
- Allow your poundcake and ice cream to defrost for five minutes
- Remove the poundcake and keep the tin. Slice the pound cake vertically into three slices. I sliced mine frozen with a sharp knife, but it does take a bit more force.
- Layer a piece of parchment paper or plastic wrap into your pound cake tin and add the first layer of cake. Scoop four large scoops of ice cream and try to line up the colors so the red white and blue is going in the same direction. Press down with a spatula or even better, use another piece of plastic wrap and your hands to make the layer of ice cream flat. I had to go back in and add a little blue to the corners and a little red to the opposite corners so I had enough to work with.
- Add the second piece of cake and four more scoops of ice cream. Spread the ice cream and add your final layer of cake. Wrap in parchment paper and freeze for another 1-2 hours (depending on how warm your ice cream was.)
- Remove from freezer and add whipped topping and sprinkles. Slice and serve!
- ** I purchased my Patriotic ice cream at Ralph’s. They also have it at Vons.
Tried this recipe?
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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3 comments
Barbara Erched
Thank you for sharing. Made it today to try it out. Excellent.
Katherine
Can you use heavy whipped cream instead of cool whip?
Charline
When do the vanilla paste and the powdered sugar come into the picture?