Monday, August 10, 2009

raspberry ice cream cake

the goods:

1 loaf pound cake
1 and 1/2 cups raspberries (6 ounces)
1 pint vanilla ice cream, softened

Slice pound cake horizontally into thirds.

Place bottom layer of cake on a large piece of foil.

Sprinkle half the raspberries over cake and spread evenly with 1/2 the ice cream.

Top with the middle cake layer, second half of strawberries and remaining ice cream.

Finish with remaining cake top and press to adhere. Wrap with foil and freeze at least 4 hours (or up to overnight).

Slice and serve!

1 comment:

Chris and Jenni said...

Just ate the last piece of that out my freezer a few nights ago!! It was still good!