Description
This Easy Lemon Ice Cream Cake combines the tangy zest of lemon pound cake with creamy vanilla ice cream and a light topping of cool whip and fresh blueberries. Perfect for a refreshing summer dessert, it’s simple to assemble and requires no baking, making it an ideal treat for any occasion.
Ingredients
Scale
For the Cake and Ice Cream Layer:
- 1 13-ounce lemon pound cake
- 1 pint vanilla ice cream
For the Topping:
- 1 ½ cups cool whip
- ½ cup fresh blueberries
Instructions
- Prepare the Cake: Slice the lemon pound cake lengthwise in half, then cut each half into two slices to create a total of four even slices.
- Layer Cake and Ice Cream: Line a bread pan with plastic wrap. Add the first slice of pound cake to the pan, then spread a third of the pint of vanilla ice cream over the slice. Continue layering alternating cake slices and ice cream until all have been used.
- Freeze the Cake: Wrap the assembled cake tightly with plastic wrap and place it in the freezer. Freeze for a minimum of six hours to allow the ice cream to set firmly.
- Frost and Garnish: When ready to serve, unwrap the cake and transfer it carefully onto a platter. Quickly frost the top with cool whip and scatter fresh blueberries over it. Serve immediately or freeze until serving time.
Notes
- For easier slicing, let the pound cake sit at room temperature for about 10 minutes before slicing.
- Use softened ice cream for easier spreading and layering.
- You can swap fresh blueberries for other berries or fruit of choice.
- Keep the cake well wrapped in plastic to avoid freezer burn.
- Allow some thawing time after removing from freezer if you prefer a softer texture before serving.
