A Sweet Ending: Summer Berry Ice Cream Cake

With summer in full swing, the heat is at an all-time high, the pool is more crowded than ever, and the air conditioning runs full blast 24/7. With the mercury rising, what better way to cool off than with a summer dessert that is sure to quench these scalding temperatures? This ice cream cake recipe is simple, yet impressive, with store-bought ingredients, and is completely customizable to fit your fancy. A layer of buttery pound cake, followed by layers of ice cream, jam, and fresh fruit make the perfect combination of flavors, all in one bite. Keep to my step-by-step directions or mix it up, letting your creativity and favorite flavors shine in this adaptable ice cream cake recipe!


  • 3 pints of high-quality ice cream (don’t skimp on the quality here! I went with Häagen-Dazs strawberry, vanilla bean, and butter pecan)
  • ¼ cup jam, jelly or preserves
  • 1 frozen pound cake (I recommend Sara Lee’s All Butter Pound Cake)
  • 1 pint fresh berries


  1. Spray one 10 x 5-inch loaf pan with nonstick cooking spray, and line with plastic wrap, leaving an overhang on all sides. Do your best to smooth plastic wrap out as much as possible to allow for a smoother outside finish. Spray plastic wrap with cooking spray.
  2. Remove one pint of ice cream (what will be your top layer) from the freezer and empty contents into mixing bowl. Let stand for a few minutes to soften, but not melt, and stir to loosen the consistency. Once ice cream is soft and smooth, spread into an even layer, being sure to fill corners of the pan. Place loaf pan into the freezer and allow ice cream to harden for at least 2 hours.
  3. Remove second pint of ice cream from the freezer, empty contents and allow to soften by stirring and then allowing to rest. Spread second flavor in an even layer on top of first layer and return to freezer to harden for 2 more hours.
  4. Next, spread jam, jelly or preserves across the entire surface of ice cream and place back into freezer for 1 hour. Remove third pint of ice cream, allow to soften, stir and spread into an even layer on top of existing ice cream and jelly layers. Return to freezer and freeze until firm.
  5. Remove pound cake from freezer and, using a sharp knife, divide cake into 3 even horizontal layers. Remaining layers can be placed into the freezer for another use.
  6. Remove pan from freezer and top with pound cake layer, pressing lightly to make sure cake has adhered to ice cream layers. Cover top of pan and topmost cake layer with plastic wrap, and place back into the freezer to firm, at least 2 hours.
  7. When ready to unmold the cake, wrap in a warm dish towel and allow to sit for a few minutes. Using a sharp knife, loosen all layers around the edges of the pan. Invert onto a serving platter, removing all plastic wrap and trimming edges for a neater appearance. Top with desired berries and place in freezer until ready to serve.

Other fun combinations to consider:

Neapolitan – chocolate, strawberry and vanilla ice cream filled, and topped with, chocolate syrup.

Chocolate Mocha Raspberry – chocolate, vanilla and coffee ice cream filled with raspberry jam and topped with fresh raspberries

Birthday Cake – vanilla chocolate chip, chocolate and butter pecan ice cream filled with chocolate syrup and topped with sprinkles and chopped nuts

Peanut Butter and Jelly – peanut butter salted fudge and vanilla Swiss almond filled with grape jelly and topped with chopped peanuts