Easy Lemon Ice Cream Cake
A sweet, refreshing summer dessert, this lemon ice cream cake is satisfying and super easy to make!
Servings 8 servings
- 1 13 ounce lemon pound cake
- 1 pint of vanilla ice cream
- 1 ½ cups of cool whip
- ½ cup of fresh blueberries
Slice pound cake length wise in half, then proceed to cut the halves in half once more to create four slices.
In a plastic wrap lined bread pan add in the first cake slice, top with a third pint of ice cream, continue layering cake and ice cream.
Wrap cake with plastic wrap and freeze a minimum of six hours.
Unwrap cake and place on a platter, quickly frost with cool whip and blueberries. You can either serve right away, or freeze until it’s ready to serve.