I have been making these summer ice cream cakes ever since my kids were little. It comes together in about 15 minutes and you can use any ice cream you want! Scroll down for my patriotic version! ❤️🤍🩵

Ingredients

1 Sara Lee pound cake, frozen

Breyers Star Spangled Ice Cream

Frozen Whipped topping, thawed

Sweet Tooth Fairy® Wafer Edible Confetti

Direct link to sprinkles: https://liketk.it/4HMdB

Directions

1. Allow your poundcake and ice cream to defrost for five minutes

2. Remove the poundcake and keep the tin. Slice the pound cake vertically into three slices. I sliced mine frozen with a sharp knife, but it does take a bit more force.

3. Layer a piece of parchment paper or plastic wrap into your pound cake tin and add the first layer of cake. Scoop four large scoops of ice cream and try to line up the colors so the red white and blue is going in the same direction. Press down with a spatula or even better, use another piece of plastic wrap and your hands to make the layer of ice cream flat. I had to go back in and add a little blue to the corners and a little red to the opposite corners so I had enough to work with.

4. Add the second piece of cake and four more scoops of ice cream. Spread the ice cream and add your final layer of cake. Wrap in parchment paper and freeze for another 1-2 hours (depending on how warm your ice cream was.)

5. Remove from freezer and add whipped topping and sprinkles. Slice and serve!

** I purchased my Patriotic ice cream at Ralph’s. They also have it at Vons.