Dessert: The Easiest-Ever Ice Cream Cake

Recipe by Kelly Senyei 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 de

Ingredients

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 http://www.justataste.com/banana-pudding-homemade-salted-caramel-sauce-recipe/

Instructions

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.

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