I saw this video by Ree Drummond about this easy to make ice cream cake and knew I had to give it a try, with my own personal twist of course!
You’ll need 3 kinds of ice-cream. I substituted the original recipe’s chocolate chip with coffee instead!
You’ll also need a frozen pound cake.
And lastly, 2 kinds of candy and shell topping. I substituted a heath bar in place of peanut butter cups and had to use reese’s shell topping since my grocery store was out of chocolate.
Slice the pound cake into 3 even slices (horizontally).
Place the bottom slice on the bottom of the loaf pan lined with plastic wrap.
Add one cup of vanilla ice cream that’s a little softened to make it easy to spread.
Spread ice cream evenly.
Crush the package of M&Ms and sprinkle 3/4 of it on top of the vanilla ice cream.
Add second piece of poundcake then top with 1 cup of chocolate ice-cream. Spread across the pound cake.
Crush the Heath Bar. Use 3/4 of it to top the chocolate icecream.
Put the last piece of poundcake on the top, flat side up. Spread one cup of coffee ice cream on the top.
Top with Magic Shell and sprinkle the remaining candy on the top.
Gently cover with plastic wrap and put in the freezer to harden.
Remove from freezer and pull cake out of the loaf pan. Peel back the plastic wrap and slice. Voila!
It was so good! The creaminess of the ice cream with the crunch of the candy was so good! Next time I make it i’m going to use less cake anymore ice cream.
Ice Cream Layer Cake
1 pound cake
1 cup vanilla ice cream, slightly softened
1 heath bar, roughly chopped
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup coffee ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker’s Magic Shell, for covering the top
Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.