This super simple 4-ingredient lemon ice cream cake is perfect for a hot summer day! Made with a simple lemon pound cake, ice cream, and fresh berries, it’s sweet, refreshing, and easy to make!
Lemon ice cream cake – how amazing does that sound?! I love lemon desserts, especially during the spring and summer months. However, when the hot weather hits in the middle of the summer, I prefer not to bake. So, I bust out my simple lemon recipes, like a no-bake lemon cheesecake or a sweet and tart strawberry lemonade cake. In this post, I’ll show you how to make an easy lemon ice cream cake with just a few ingredients!
Four-Ingredient No-Bake Dessert for Summer
Ice cream cakes are the perfect summer dessert. There’s nothing quite like cold, creamy ice cream paired with a moist, soft, flavorful cake. Whether you make it homemade or buy everything from the grocery store, an ice cream cake is perfect for a special occasion.
This recipe is all store-bought, so no worries if you’re not the best baker! Y’all know I love to make my recipes easy as pie for my cousins of all cooking levels. This dessert is no exception.
Ready to learn how to make the easiest 4-ingredient lemon ice cream cake?! Let’s get on into it.
Ingredients for Lemon Ice Cream Cake
Head out to the grocery store and pick up these four ingredients to make the perfect summer dessert! All you need for supplies is a loaf pan and some plastic wrap or parchment paper. Be sure to check out the recipe card for exact ingredient measurements before getting started.
- Lemon Pound Cake: this recipe uses a store-bought lemon cake, so feel free to use your favorite store brand or bakery lemon cake.
- Vanilla Ice Cream: store-bought ice cream is quick and easy—vanilla pairs perfectly with the sweet lemon cake.
- Cool Whip: I like using whipped topping to ice the cake because it’s light, sweet, and low-effort.
- Fresh Berries: I love blueberries, so I included them, but this cake pairs perfectly with any fresh fruit!
What ice cream goes well with lemon cake?
Vanilla ice cream really lets the flavor of the lemon pound cake shine, though, but it’s not the only flavor you can use for this recipe. Try another fruit flavor like blueberry or strawberry ice cream. You could even use lemon ice cream if you really love that lemon flavor!
What’s the best pound cake to use for lemon ice cream cake?
Here’s the real question – what kind of pound cake should you use?! Well, friends, you can use just about whatever you can find! If you’re looking for a store-bought lemon pound cake, visit your local grocery store bakery and grab an Entenmann’s lemon loaf cake or whatever they have on the shelf. If you’re feelin’ like baking, grab a lemon pound cake mix like Krusteaz lemon pound cake or Stonewall Kitchen’s lemon cake mix.
Want to go homemade? I have a few lemon pound cake recipes, including my Southern-style lemon pound cake and my iced lemon loaf cake (dare I say a Starbucks lemon loaf dupe?! 😉). Both can be made in a loaf pan and used for this recipe.
How to Make Lemon Ice Cream Cake with Pound Cake
Next time you’re craving a sweet dessert and the hot weather has you sweatin’, this lemon ice cream cake is the perfect solution. It takes so little time to toss together – the hardest part is waiting for it to chill in the freezer! Here’s how to make an easy lemon ice cream cake with pound cake.
- Slice the pound cake lengthwise in half, then slice those two halves in half again for a total of four slices.
Pro tip: If you’re using a smaller pound cake loaf or just want thicker layers of cake and ice cream, slice the pound cake into three even layers.
- Line your loaf pan with plastic wrap and/or parchment paper, then place the first (bottom) layer of pound cake on the bottom of the pan. Spread one-third of the ice cream in an even layer using a spatula or the back of a spoon. Repeat for the next two layers.
Pro tip: The ice cream will spread easier if it’s just slightly thawed—not quite to room temperature, but let it sit out to soften.
- Wrap the overhanging plastic wrap over the top of the cake and chill the ice cream cake in the freezer for at least six hours.
Pro tip: For the best results, don’t apply the whipped cream topping until you’re ready to serve the cake.
- When ready to serve, remove the cake from the loaf pan, place it on a platter, and cover the top and sides with Cool Whip and toppings. Serve right away or freeze until it’s cake time!
Pro tip: If you’re struggling to remove the ice cream cake from the loaf pan, dip the bottom of the pan in hot water for a few seconds to loosen the cake—it should slide right out!
Recipe Variations, Tips, and Tricks for Lemon Ice Cream Cake
Y’all made it this far… so how about some extra Cousin Rosie tips and tricks to make this basic recipe even more delicious? Here are some more recipe tips, from trying new flavors to toppings and fillings.
- Fresh blueberries are the perfect topping, but you can also use fresh strawberries, raspberries, lemon slices, or even peaches!
- Instead of fresh fruit, try macadamia nuts, white chocolate shavings, or cookie crumbles as toppings.
- A dusting of powdered sugar and some fresh lemon zest make the perfect garnish for a slice of this sweet dessert.
- Layer fresh fruit slices between the cake and ice cream for a surprise filling. You could even fill the cake with a luscious lemon curd.
- Make your own homemade ice cream with whipping cream and sweetened condensed milk for a semi-homemade touch!
- If you want to try this recipe with a different-flavor pound cake, try using one of these: Sweet White Wine Pound Cake, Homemade Key Lime Pound Cake, Southern Vanilla Pound Cake, Southern Cream Cheese Pound Cake.
How to Serve Lemon Ice Cream Cake
Once the cake is good and chilled, decorated, and ready to serve, slice it on up! I like to use a serrated knife for a smooth cut. You don’t want the cake to sit out for long, or it will start melting on you, so a large, sharp knife will do the trick.
You can serve slices of lemon ice cream cake with more fresh fruit, a dollop of whipped cream or Cool Whip, or even a drizzle of fresh lemon juice! Depending on the thickness of your slices, the cake will make 6-8 servings, making it perfect for a small gathering or party.
There you have it, fam! A simple, four-ingredient lemon ice cream cake made with pound cake. Simple ingredients and tons of flavor – the perfect way to stay cool in the summer heat!
More Lemon Desserts from I Heart Recipes
If you’re feeling citrusy, try some of these tasty lemon dessert recipes!
- Layered Lemon Dream Dessert
- 3 Layer Orange Lemon Cake
- Lemon Meringue Pie Jello Shot
- Easy Lemon Bars Recipe
- Strawberry & Lemon Custard Stuffed Croissants
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Lemon Ice Cream Cake Recipe
Ingredients
- 1 whole lemon pound cake
- 1 pint vanilla ice cream
- 1 ½ cups whipped topping
- ½ cup fresh blueberries or fruit of choice
Instructions
- Slice the lemon pound cake lengthwise into 4 even slices.1 whole lemon pound cake
- Line a loaf pan with plastic wrap or parchment paper. Make sure there's enough plastic wrap along the edges of the pan to wrap over the top of the cake.
- Lay down the first layer of cake, followed by ~1/3rd of the vanilla ice cream. Repeat this layering twice, placing the final layer of cake on top.1 pint vanilla ice cream
- Wrap the excess plastic wrap over the top of the cake and freeze for at least 4-6 hours.
- Remove the cake from the freezer and plastic wrap, place on a platter, and quickly ice the cake with the whipped topping. Serve immediately garnished with fresh fruit, or place back in the freezer (uncovered) until it's time to enjoy!1 ½ cups whipped topping, ½ cup fresh blueberries
You hooked me with this recipe!!!I love anything lemon too.
Thanks for stopping by! XOXO
Love it is Simple and few ingredients.