Easiest-Ever Ice Cream Cake Recipe
Introduction
This easiest-ever ice cream cake combines pound cake, creamy vanilla ice cream, fresh strawberries, and chocolate chips for a simple yet impressive dessert. With minimal prep and no baking required, it’s perfect for warm days or last-minute celebrations.
Ingredients
- 1 (16-oz.) frozen pound cake
- 5 cups vanilla ice cream, softened
- 1 cup sliced strawberries, plus more for topping
- 1/2 cup mini chocolate chips
- Homemade or store-bought chocolate or caramel sauce
Instructions
- Step 1: Remove the pound cake from the aluminum pan and slice it into three equal layers lengthwise.
- Step 2: Line the aluminum pan the pound cake came in with plastic wrap, leaving a large overhang on all sides.
- Step 3: Place the bottom layer of pound cake back into the pan, pressing it firmly against the bottom. Spread half of the softened vanilla ice cream over the layer, then sprinkle half of the sliced strawberries and mini chocolate chips evenly on top.
- Step 4: Add the middle layer of pound cake over the ice cream and repeat with the remaining ice cream, strawberries, and chocolate chips.
- Step 5: Place the final slice of pound cake on top, then wrap the cake securely with the plastic wrap. Freeze until solid, at least 6 hours.
- Step 6: When ready to serve, remove the cake from the freezer and unwrap the plastic. Lift the cake out of the pan—use scissors to cut the aluminum if needed.
- Step 7: Drizzle chocolate or caramel sauce over the top and garnish with additional strawberries before slicing and serving immediately.
Tips & Variations
- Use any flavor of ice cream you like to customize the cake.
- Swap strawberries for other fresh fruits such as raspberries or blueberries for variation.
- Let the ice cream soften just enough for easy spreading but not melting to keep neat layers.
- Add chopped nuts or crushed cookies in place of chocolate chips for extra texture.
Storage
Store the ice cream cake wrapped tightly in plastic and frozen. It will keep well for up to one week. To serve, thaw at room temperature for about 10 minutes to soften slightly for easier slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cake instead of pound cake?
Yes, a firm cake like sponge or butter cake works well, but pound cake’s dense texture helps hold the layers together nicely.
How far in advance can I prepare the ice cream cake?
You can assemble the cake up to 24 hours before serving. Just keep it wrapped and frozen until you’re ready to enjoy it.
PrintEasiest-Ever Ice Cream Cake Recipe
This is a simple and delicious no-bake ice cream cake made with layers of frozen pound cake, vanilla ice cream, fresh strawberries, and mini chocolate chips. It’s assembled in a pan, frozen solid, and topped with chocolate or caramel sauce for an irresistible dessert that’s perfect for summer or any celebration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Ice Cream Cake
- 1 (16-oz.) frozen pound cake
- 5 cups vanilla ice cream, softened
- 1 cup sliced strawberries, plus more for topping
- 1/2 cup mini chocolate chips
Topping
- Chocolate or caramel sauce (homemade or store-bought)
Instructions
- Slice Pound Cake: Remove the frozen pound cake from its aluminum pan and slice it lengthwise into three equal layers.
- Prepare Pan: Line the aluminum pan with plastic wrap, leaving a large overhang on all sides to easily lift the cake out later.
- Assemble Cake Layers: Place the bottom layer of pound cake in the pan, pressing it firmly. Spread half of the softened vanilla ice cream over it, then sprinkle half the sliced strawberries and half the mini chocolate chips evenly on top. Repeat the layering with the middle pound cake slice, remaining ice cream, strawberries, and chocolate chips. Finish by placing the last pound cake layer on top.
- Freeze Cake: Wrap the cake securely with the plastic wrap. Freeze the cake until it is solid, at least 6 hours or overnight for best results.
- Serve: When ready to serve, remove the cake from the freezer, unwrap it, and lift it out using the plastic wrap overhang. If the cake is stuck, carefully cut around the edges. Drizzle with chocolate or caramel sauce and garnish with additional strawberries. Slice and serve immediately.
Notes
- Make sure the ice cream is softened to make spreading easier and more even layers.
- You can use any flavor of ice cream if you want a different variation.
- Freezing overnight is recommended for a firmer cake and easier slicing.
- Use plastic wrap generously to prevent sticking and to help remove the cake easily from the pan.
- If fresh strawberries are not available, you can substitute with frozen berries, just thaw and drain excess liquid.
- Homemade chocolate or caramel sauce adds a special touch but store-bought is a convenient option.
Keywords: ice cream cake, frozen dessert, pound cake dessert, easy ice cream recipe, no bake cake, strawberry ice cream cake, chocolate chip dessert
