Looking for a ridiculously easy summer treat that feels a bit fancy but takes hardly any effort? These pound cake ice cream sandwiches are the perfect solution. With just two ingredients and a few simple steps, you’ll have a dessert that’s sure to impress (even if the kids eat them before you get a chance to take a picture).

Ingredients:

• 1 loaf Sara Lee Classic Pound Cake (or your favorite store-bought or homemade pound cake)
• 1.5 qt Hood Frozen Yogurt (I used Peanut Butter Cup ‘n Fudge for a fun, chocolatey twist)

Instructions:

1. Slice the Pound Cake: Carefully slice your pound cake horizontally into two or three even layers, depending on how thick you want your sandwiches.
2. Soften the Ice Cream: Let your ice cream sit out for about 5-10 minutes until it’s slightly softened. This makes it much easier to spread and helps it fill in all the nooks and crannies for a perfect, even layer.
3. Layer it Up: Line a loaf pan with parchment paper for easy removal. Place the bottom layer of pound cake in the pan. Scoop the softened ice cream onto the cake, spreading it evenly to cover the entire surface. (I went with chunky peanut butter cup frozen yogurt for a little extra texture and flavor!)
4. Top and Freeze: Add the second layer of pound cake on top, pressing down gently to secure it to the ice cream. Cover the pan with plastic wrap or parchment paper and freeze for at least 2-3 hours, or until firm.
5. Slice and Serve: Once frozen, remove the loaf from the pan using the parchment paper, and slice into sandwich-sized pieces. Enjoy immediately or wrap individually for easy grab-and-go treats.

Tips:

• Running your knife under hot water before slicing makes for cleaner cuts.
• Get creative with different ice cream flavors or even add a drizzle of caramel or hot fudge before layering for a fun twist.

Frequently Asked Questions:

Can I use homemade pound cake instead of store-bought?

Absolutely! Homemade pound cake will work perfectly, just make sure it’s dense enough to hold up to the ice cream without crumbling.

How long do these need to freeze?

For the best results, freeze your ice cream sandwiches for at least 2-3 hours, or until the ice cream is firm enough to hold its shape when sliced.

Can I make these ahead of time?

Yes! You can make these a day or two in advance. Just wrap each sandwich in parchment paper or plastic wrap to prevent freezer burn.

What other ice cream flavors would work well?

The possibilities are endless! Try cookies and cream, strawberry swirl, mint chocolate chip, or even a fruity sorbet for a refreshing twist.

Can I add toppings?

Of course! Consider rolling the edges in crushed cookies, sprinkles, or mini chocolate chips for a little extra flair. You can also top with Cool Whip and freeze for another creamy layer.

You May Also Like