YUM: 15 Minute Ice Cream Cake

Ice cream and summer go together like peanut butter and jelly. Its a staple. On the last day of school I took my kids to the market to stock up on their favs. 

I came across this recipe on instagram and thought it would be perfect to make and bring to summer cookouts. Very few ingredients- all readily available. You can switch up the flavors and toppings. 

Is it healthy? No but life is all about balance! Serve with a fruit salad to help offset it a bit (or not!)

Enjoy!

Ingredients:

1 Sara Lee pound cake, frozen

Breyers Star Spangled Ice Cream

Frozen Whipped topping, thawed

Sweet Tooth Fairy® Wafer Edible Confetti (or any sprinkles you prefer!)

DIRECTIONS
Allow your poundcake and ice cream to defrost for five minutes

Remove the poundcake and keep the tin. Slice the pound cake vertically into three slices. I sliced mine frozen with a sharp knife, but it does take a bit more force.

Layer a piece of parchment paper or plastic wrap into your pound cake tin and add the first layer of cake. Scoop four large scoops of ice cream and try to line up the colors so the red white and blue is going in the same direction. Press down with a spatula or even better, use another piece of plastic wrap and your hands to make the layer of ice cream flat. I had to go back in and add a little blue to the corners and a little red to the opposite corners so I had enough to work with.

Add the second piece of cake and four more scoops of ice cream. Spread the ice cream and add your final layer of cake. Wrap in parchment paper and freeze for another 1-2 hours (depending on how warm your ice cream was.)

Remove from freezer and add whipped topping and sprinkles. Slice and serve!

For step by step photos, pop over to Jessie Daye Blog