3-Ingredient Ice-Cream Pound Cake Loaf
An easy frozen dessert made with just 3 ingredients; pound cake (or loaf cake), ice cream, and sprinkles. Get creative and make your favorite variation!
Servings: 10
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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