Lemon Ice Cream Cake
This easy lemon ice cream cake is sweet and refreshing! Made with all store-bought ingredients, it's super quick to toss this simple summer dessert together.
Servings 8 servings
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