Layered Ice Cream Pound Cake
Author: 
 
The recipe was originally called "Frozen Holiday Pudding" in the cookbook.
Ingredients
  • 1 pint pistachio ice cream
  • 1 pint strawberry ice cream
  • 1 pint vanilla ice cream
  • 1 pint coffee ice cream
  • Store bought or frozen pound cake, or you can make your own
  • Kirsch
  • Creme de Cacao
  • Cointreau
  • Brandy
Instructions
  1. This recipe is however you want to make it. Use your favorite flavors of ice cream and liqueurs, and a store bought or frozen pound cake work great. You can make it any size you wish, using more cake and ice cream if needed. You don't even need to use the liqueurs, but they do add a lot of wonderful flavor.
  2. For a basic recipe to follow using the above amount of ingredients, first cut the pound cake into ¼ inch slices to fit a loaf pan. I highly recommend lining the loaf pan with nonstick foil with an overhang, so you can lift the cake out of the pan for easier slicing. Soak each slice briefly in a different liqueur. Pack a layer of pistachio ice cream in the bottom of pan, then place a slice of soaked cake. Alternate the layers of cake and ice cream until the pan is full, ending with an ice cream layer.
  3. Cover the pan with foil and freeze until very firm and leave for at least two days, or as long as a couple months. When ready to serve, lift up the loaf holding the overhang of the foil, peel back foil, and cut into serving slices on chilled dessert plates.
Recipe by The Culinary Cellar at https://theculinarycellar.com/layered-ice-cream-pound-cake/