Easy Lemon Ice Cream Cake
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.
Servings: 8
Calories: 292kcal
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
Calories: 292kcal | Carbohydrates: 49g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 323mg | Potassium: 189mg | Sugar: 33g | Vitamin A: 350IU | Vitamin C: 1.2mg | Calcium: 126mg | Iron: 1.4mg