ardened, about 10 minutes. Remove ice cream from freezer to soften at
1. Transfer ice cream to bowl; place in refrigerator
an to aid when releasing cake from pan). Cut a 1
Let the vanilla and strawberry ice cream thaw in the fridge for
side.
To Make the Pound Cake:
Cream together the butter and
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
br>To make the sponge cake, beat egg yolks, sugar and
rease a 9 inch diameter cake pan with oil. Press the
at 2 8-inch round cake pans with cooking spray.<
cupcake pan.
Make cake according to package instructions. Place
food processor, grind the ice cream wafers to a fine crumb
container of pineapple-coconut ice cream in the refrigerator for 30
deep 9-inch round cake pan with plastic wrap, extending
hen mix with the ground ice cream cones. Press into the base
ayers of parchment paper. Separate ice cream flavors into 3 different bowls
b>pound cake into chunks and start the cake with one thin layer of pound cake
br>Spread the softened vanilla ice cream over the chilled cookie crust
tand for 10-15 minutes. Ice cream should be just softened but
an with vegetable oil. Mix ice cream cones with dark chocolate. Spread
br>Spread a layer of ice cream over the cookies.
Repeat