So we all know this recipe isn’t really a “recipe” at all. You’re just looking for some guidance so you don’t accidentally mess it up and you’re in the right place!
Today we’re turning a loaf cake into the ice cream cake of your dreams! This easy-peasy make-ahead frozen dessert has two things that everyone loves rolled into one; ice cream and cake. This shortcut recipe perfectly suits summer potlucks or anytime you’re craving a cold sweet treat. And the best part is it’s made with only 3 ingredients.
I still can’t believe something so simple turned out this good!!
Here’s what you’ll need (including tools):
- 1 – 2 pints of ice cream
- 1 pound cake or loaf cake
- Sprinkles (optional)
- Plastic Wrap
- A big spoon
Choose Your Flavor!
Obviously you don’t need to do vanilla everything like I did. You can choose your own flavor of cake and ice cream and even switch up the sprinkles!
I used a vanilla pound cake, vanilla ice-cream, and rainbow sprinkles. As you can tell from the pictures, my sprinkles bled into the ice-cream creating this cool unicorn-colored look. At first I was a little agitated with the bleeding colors. I wanted it to be pure white ice-cream with little pops of color, but the end result looks fantastic! It’s so pretty and fun.
Important: You need to make this the night before.
This is a make-ahead recipe, people. It is best to prepare this the night before and enjoy it the next day! Although this recipe is super easy, there is a lot of wait-time. So why not spend most of that time sleeping?
Flavor ideas:
- Vanilla cake with strawberry ice cream and strawberry compote
- Marble loaf cake with caramel ice cream
- Chocolate cake with cookie dough ice cream and hot fudge topping
- Vanilla or chocolate cake with neapolitan ice cream studded with chocolate chips
- Chocolate cake with oreo ice cream and hot fudge topping
I can’t wait to make another version of this!
3-Ingredient Ice-Cream Pound Cake Loaf
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Equipment
- Plastic Wrap
- A big spoon
Ingredients
- 1 pound cake/loaf cake, already baked & cooled (store-bought or homemade)
- 2 pints (about 1 Litre) ice-cream, or as much needed
- 1/2 cup sprinkles (85g), optional *This is the maximum amount recommended for the amount of ice cream listed.
Instructions
- Read the recipe notes below.
- Place your pound cake on a clean, flat surface.1 pound cake/loaf cake, already baked & cooled (store-bought or homemade)
- Depending on the size of your pound cake, slice your cake into 2 or 3 equal layers, horizontally (like what you see in the photos). Tip: Use a serrated knife! Recommendation: If your cake has a dome, slice it off to make it flat.
- Lay down a piece of plastic wrap, big enough to hold your sliced cake layers.
- Place your cake layers on the plastic wrap, spaced apart; do not stack them.
- Place them in the freezer, uncovered, to firm up for 1 hour. (Frozen cake layers are much less likely to fall apart during assembly!)
- After 1 hour, remove your ice-cream from the freezer and let it sit at room temperature to soften for 5 - 7 minutes, or more if needed.2 pints (about 1 Litre) ice-cream, or as much needed
- (Skip this step if you are not using any sprinkles) Add the softened ice-cream to a bowl and fold in the sprinkles using a big spoon. If your ice-cream is too soft after this, place it back into the freezer to firm up.1/2 cup sprinkles (85g), optional *This is the maximum amount recommended for the amount of ice cream listed.
- Remove the cake layers from the freezer.
- Spread the ice-cream onto each layer of cake, dividing it evenly among them. Then stack them with the ice-cream facing up.
- Wrap tightly in the plastic wrap and freeze overnight. Use more plastic if you need to.
- On the day of serving, unwrap, top with more sprinkles if desired, slice and serve immediately while still freezing cold.
Notes
- This is a make-ahead recipe. Make it the night before the day you intend to serve it.
- The minimum amount of ice cream needed; at least 1 pint (473 ml) for a small cake that yields 2 layers and 2 pints (or about 1 Litre) for a larger cake that yields 3 layers. Use more if you’d like!
- For the cake seen in the photos in this post, about 1 Litre of ice cream was used.
- Alternatively, instead of folding in the sprinkles, you can sprinkle them on top of your ice-cream layers.
- On the day of serving, top with ice cream sundae sauce if desired (such as caramel or hot fudge).
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