Diane's Ice Cream Cake
List of Ingredients
ICE CREAM CAKE
1 pound cake
3 half-gallon ice creams (your favorites)
1 homemade or store-bought icing (your favorite)
Allow ice cream to slightly soften to make it pliable. Cut 1/2-inch
lengthwise slices from pound cake and layer a 9 X 14-inch pan (if you
need more pound cake, keep a second in reserve). Layer first ice
cream in 1-inch layer over pound cake. Add second layer on top of
first and then the third on top of the second layer. Make sure each
layer is smoothed down before adding the next layer. If you have ice
cream left over, your family will not be upset. After all layers are
applied, place in freezer for several hours. When hard, take out of
freezer and frost with icing. You can decorate as you please. Return
to freezer until ready to serve. Will stay in freezer for several
days. Take out of freezer about 15 minutes to a half hour before
serving.
Variations: 1. If there are people allergic to one kind of ice cream
or another, place each ice cream per one of three sections. After
covering with icing, make sure you remember where the flavors are on
the pan. Your guests can take a little of each and the allergic
person can enjoy the cake as well. 2. Substitute cookies, lady
fingers, etc., for pound cake. 3. You can add candy, pretzel nibs,
etc.(your imagination is your limit), between each layer of ice cream. Recipe
|
|
member logon
