8-Layer Ice Cream Cake

8 layer ice cream cake - full-size

I made this layered ice cream cake for dessert last weekend and it was such a success I couldn’t wait to share the idea with all of you. It’s one of the simplest summer desserts I’ve made, and when served with a big bowl of watermelon sticks it pleased both the adults and kids crowded around the table.

I can’t remember where I first saw the idea for this, but five minutes of online research tells me there are many, many ways to put together a dessert like this. All you need is a pound cake (store-bought or homemade) and some ice cream. You can use just one variety and layer it accordingly, or three different kinds like I’ve done here. You can add candy or crushed cookies to the layers if you like, or buy gourmet ice cream flavours that have add-ins tucked within already. Play around a come up with a combination that works for you, or try something different each time you make this.

Here’s how to do it:

  • Remove cake from pan and cut horizontally into 4 slices.
  • Line pan with plastic wrap, leaving a long overhang on the sides.
  • Build the cake layers in the pan in this order: bottom cake slice, ice cream, cake slice, ice cream, cake slice, ice cream, top cake slice.
  • Wrap tightly in plastic wrap and freeze for a minimum of 4 hours.
  • Remove cake from pan and trim sides if desired. Top with whipped cream and sprinkles and return to the freezer until ready to serve.

I’ve tried it with both a store-bought pound cake and a homemade one, and the biggest difference I can see is that the height is more impressive with the homemade kind. Also, it’s a little easier to assemble because the cake layers fit snugly into the pan they were baked in, whereas it can be challenge to keep the cake pieces in place when using a store-bought cake and loaf pan of a different size.

Tell us, what’s your favourite simple summer dessert these days?

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