Lunchbreak: Simple ice cream cake

Momma Cuisine
www.mommacuisine.com

Simple Ice Cream Cake

Ingredients:
1 loaf pound cake, cut horizontally into three, as even as possible
3 pints of your favorite ice cream
whipped cream

Directions:
Line a 9×5 loaf pan with plastic wrap and make sure your ice cream is soft enough to spread easily with a spatula, but not melted. Place the bottom of the pound cake snugly in the pan, spread your first ice cream flavor on the pound cake, gently. Carefully add the next layer of pound cake, pressing it down on top of the ice cream.  Once again, apply the next layer of ice cream on the pound cake. Repeat on the last layer. Take your plastic wrap and cover the pan. Place back in the freezer for at least 10-12 hours or overnight to get the ice cream firm again. Before serving, turn pan upside down on a serving tray, gently peeling away the plastic wrap. Take your homemade whipped cream and liberally spread of the ice cream and and decorate as you wish. Sprinkle some more confectioners sugar or other toppings like fresh berries.  Gently slice and serve. Remember that the ice cream may melt, so you may have to put it back in the freezer.

Whipped Cream

Ingredients:
1 cup heavy cream
2 tablespoons confectioners sugar
1 cap full vanilla extract

Directions:
Whisk in a chilled bowl until cream form stiff peaks.

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