Easy Lemon Ice Cream Cake
When I was a kid, I thought ice cream cakes were the coolest dessert ever. I mean, come on – cake and ice cream, all in one! What could possibly be better?
The only problem with ice cream cake was that you couldn’t just ask Mom to make you one for your birthday or whatever. You had to beg her to buy you one from a fancy store, like Carvel or Baskin Robbins. And at the prices these places charged, you couldn’t expect to get one every time there was a special occasion.
So, fast forward about twenty years. I’m now the mom in charge of the birthday cakes, and I’ve learned a little secret: you can make your own ice cream cake. In fact, it’s really easy.
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Here’s an example: Easy Lemon Ice Cream Cake. It’s just a plain old lemon pound cake, cut into slices and layered with vanilla ice cream. The secret is to freeze it for several hours, so it’s nice and firm by the time everyone is ready to sing Happy Birthday. Then you just pull it out, top it with whipped cream and fresh berries, and you’re good to go.
Once you know this technique, you can use it to make any kind of ice cream cake you want. You can use chocolate cake and coffee ice cream…vanilla cake and strawberry ice cream…even spice cake and caramel icing. No matter what kind you use, it’s easy.
Easy Lemon Ice Cream Cake
- Slice pound cake length wise in half, then proceed to cut the halves in half once more to create four slices.
- In a plastic wrap lined bread pan add in the first cake slice, top with a third pint of ice cream, continue layering cake and ice cream. Wrap cake with plastic wrap and freeze a minimum of six hours.
- Unwrap cake and place on a platter, quickly frost with cool whip and blueberries. You can either serve right away, or freeze until it’s ready to serve.
Easy Lemon Ice Cream Cake
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Ingredients
- 1 13 ounce lemon pound cake
- 1 pint of vanilla ice cream
- 1 ½ cups of cool whip
- ½ cup of fresh blueberries
Instructions
- Slice pound cake length wise in half, then proceed to cut the halves in half once more to create four slices.
- In a plastic wrap lined bread pan add in the first cake slice, top with a third pint of ice cream, continue layering cake and ice cream.
- Wrap cake with plastic wrap and freeze a minimum of six hours.
- Unwrap cake and place on a platter, quickly frost with cool whip and blueberries. You can either serve right away, or freeze until it’s ready to serve.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Hello Corey,
You are such a smart lady!
This is such a simple idea with so many flavor combos! I can’t wait to make it. In the recipe you say to use plastic wrap in the loaf pan. But in the picture it looks like you are using wax paper. Which is the best to use?