As summer rolls in, the thought of ice cream often floats to the top of everyone’s mind. Kids are out of school, sun is shining, and backyard barbecues are about to become a weekend staple. Ice cream is a classic, but how do you combine it with cake? The answer is simple: an ice cream cake that’s easy to make.
Ice cream cake can be paired with a whole slew of delightful accompaniments. Want a scoop of pie on the side? Maybe some fresh fruit salad bursting with flavor? How about a glass of bubbly Italian soda?
Let’s not forget whipped cream ready to be dolloped heaping on top! The combinations are endless. You might even consider serving it with a warm drizzle of chocolate sauce or caramel atop the cake.
Growing up, summer meant ice cream. The moments spent running around outside, and then celebrating birthdays with ice cream cake were some of my favorite memories.
Somewhere along the way, I learned that you don’t need to be a baking genius to whip up a delicious dessert that will impress friends and family. Instead, with just five careful ingredients and a few easy steps, I transformed special occasions into unforgettable ones.
This recipe is straightforward yet utterly satisfying. It features layers of sweet vanilla ice cream, fluffy pound cake, and sprinkles of fresh fruit and crunchy chocolate chips, all enveloped in silky chocolate syrup. You're not just layering flavors; you’re creating a masterpiece that’s practically foolproof.
1. Simplicity: By using a store-bought pound cake and store-bought or homemade ice cream, you cut down prep time significantly.
2. Ingredients: The freshness of strawberries pairs beautifully with the creaminess of ice cream and the density of pound cake. Additionally, chocolate and almonds add diverse textures.
3. Make-Ahead: It holds up well in the freezer, making it a perfect dessert for parties since you can prepare it in advance.
It’s more straightforward than you might think! Here’s what you’ll need:
5 cups of softened vanilla bean ice cream: Enough to fill your cake and give it a luscious flavor.
1 teaspoon of pure vanilla extract: A splash of this amplifies the punch of vanilla flavor.
1 cup of fresh sliced strawberries: Essential for freshness and zest.
¼ cup of toasted chopped almonds: Crunchy perfection without overwhelming the flavor.
½ cup of mini semi-sweet chocolate chips: Because, let’s be honest, chocolate makes everything better.
Homemade or store-bought chocolate syrup or caramel drizzle: Your choice to finish off the dessert.
1 (16-ounce) frozen pound cake: This is your cake base, simple yet effective.
Now you’re ready to layer flavors and craft your cake! Follow along as I guide you through every step:
Set out all your ingredients. It’s easier to work in a clean, organized kitchen. Grab a 9-inch round cake pan or a springform pan if you prefer.
Leave your vanilla bean ice cream out for about 15-20 minutes. This will make it easy to spread and layer without breaking your cake.
Slice your frozen pound cake into rounds about an inch thick. Place the first piece at the bottom of the cake pan. Press it down gently. You want a solid base.
Scoop half of the softened vanilla ice cream onto the pound cake, spreading it evenly to cover the entire layer. Let it fill every crack.
Sprinkle your sliced strawberries evenly over the first layer of ice cream.
Sprinkle the mini chocolate chips and chopped almonds on top of the strawberries. This adds crunch, flavor, and excitement.
Place another slice of pound cake on top of the first layer you created. Use the remaining ice cream to cover it, as you did previously.
Drizzle chocolate syrup or caramel over the top layer before you freeze it! Use as much or as little as you desire.
Cover the cake pan with plastic wrap, securely keeping everything in place. Freeze for at least four hours or overnight if you have the time.
When the time comes to slice, run a warm knife around the edge of the pan to loosen it. Pop it out and serve it with whipped cream or extra fruit.
Use Softened Ice Cream: Don’t skip the softening process, or spreading will be a nightmare.
Frozen Ingredients Work Best: The cake holds better in the freezer, and the flavors meld nicely the longer it sets.
Keep It Covered: To prevent freezer burn, wrap any leftover cake tightly after serving.
Customizable!: Switch up the fruits or nuts based on your preferences.
Slicing: Use a warm knife for neat slices; this keeps the layers intact.
This dessert is great for leftovers, assuming you have some! Store any remaining cake in the freezer. Seal it in plastic wrap or a container to prevent freezer burn. If well-covered, it can last for up to two weeks in the freezer.
Serving Size: 1 slice
Calories: Approximately 320
Total Fat: 18g
Saturated Fat: 9g
Cholesterol: 50mg
Sodium: 210mg
Total Carbohydrates: 40g
Dietary Fiber: 2g
Total Sugars: 22g
Protein: 5g
1. With Fresh Berries: Serve with a handful of fresh strawberries, raspberries, or blueberries. The tartness of the berries cuts the sweetness.
2. Add Whipped Cream: A dollop of homemade whipped cream adds a light, airy touch. It balances the dense cake nicely.
3. Drizzle More Sauce: If you love chocolate or caramel, another drizzle elevates the cake. It provides an extra layer of decadence.
4. Pair with Coffee: For an adult twist, serve slices alongside a hot cup of coffee. The bitterness beautifully contrasts the sweetness.
1. Ice Cream Substitutes: Sorbet or Frozen Yogurt can replace ice cream for a lighter dessert. They still provide creaminess but with fewer calories and fat.
2. Fruit Options: Bananas or Peaches can replace strawberries if they’re out of season. Bananas add sweetness, while peaches offer a unique twist.
3. Nutty Alternatives: If you’re allergic to almonds, chopped walnuts or pecans work well. Both add crunch without overpowering the flavor.
4. Cake Replacement: Instead of pound cake, consider angel food cake for a lighter option. It provides a fluffy texture that pairs well with ice cream.
Crafting an ice cream cake doesn’t require any professional baking skills. With a bit of planning and the easiest ingredients, you can create a delightful dessert that everyone will love. This ice cream cake is perfect for celebrations, parties, or even simply as a sweet treat on a warm day. Dive into this deliciousness, top it off with your favorites, and enjoy every scoop, slice, and smile it brings!
Ice cream cake can be paired with a whole slew of delightful accompaniments. Want a scoop of pie on the side? Maybe some fresh fruit salad bursting with flavor? How about a glass of bubbly Italian soda?
Let’s not forget whipped cream ready to be dolloped heaping on top! The combinations are endless. You might even consider serving it with a warm drizzle of chocolate sauce or caramel atop the cake.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use Softened Ice Cream: Don’t skip the softening process, or spreading will be a nightmare.
Frozen Ingredients Work Best: The cake holds better in the freezer, and the flavors meld nicely the longer it sets.
Keep It Covered: To prevent freezer burn, wrap any leftover cake tightly after serving.
Customizable!: Switch up the fruits or nuts based on your preferences.
Slicing: Use a warm knife for neat slices; this keeps the layers intact.
Susan Roberts is a California-based registered dietitian and the creator of Sweet Mama’s Kitchen, where she shares simple, comforting, and nutritious home-cooked recipes. As a busy mom, she focuses on easy, wholesome meals that bring joy to the table without sacrificing flavor. Susan’s passion lies in helping others create delicious, family-friendly dishes with love and confidence.