You’ll Love this Patriotic No-Bake Ice Cream Cake!
This No-Bake Ice Cream Cake is your new go-to for summer—made in 15 minutes with pound cake, Ice Cream, Cool Whip, and all the sprinkles.
Ingredients
Scale
-
- 1 store-bought pound cake (like Sara Lee), sliced horizontally into 3 layers
-
- Red, white & blue ice cream (like Breyers Star Spangled or Kroger’s Red White & Blue Swirl)
-
- 1 tub Cool Whip (thawed)
-
- Patriotic sprinkles
Instructions
-
- Line a loaf pan with plastic wrap, leaving extra to hang over the edges (about 3 inches on each side.) Cut a loaf of pound cake into thirds horizontally so there is a bottom, top, and middle layer.
-
- Place the bottom slice of pound cake into the pan.
-
- Scoop a generous layer of red, white, and blue ice cream over the cake—no need to separate by color, just mix it in however it scoops!
-
- Repeat with the middle layer of cake and more scooped ice cream.
-
- Top with the final slice of pound cake and press down gently.
-
- Wrap it up with the overhanging plastic wrap and freeze for at least 4 hours or until firm.
-
- Remove from pan, frost with Cool Whip, and top with patriotic sprinkles.
-
- Freeze another 30 minutes before slicing and serving!