Easy Peasy Berry Ice Cream Cake

Easy Peasy Berry Ice Cream Cake

An easy and delicious treat for a spring or summer evening.

Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Arlene Jacobs


  • 1/2 cup Sugar
  • 1 lb Strawberries
  • 6 oz Blackberries
  • 1 tsp Lemon Zest
  • 1/4 tsp Vanilla
  • 1/4 tsp Cinnamon
  • 1-11.5 box Purchased pound cake
  • 1 pint Good Quality Ice Cream (or vegan ice cream)


  1. 1. Place sugar and strawberries in a medium bowl. Crush strawberries with a potato masher or fork.

  2. 2. Add blackberries, lemon zest, vanilla and cinnamon and stir to combine.

  3. 3. Remove crusts from cake, and cut ½-inch cubes. Set aside.

  4. 4. Remove ice cream from the freezer and leave in refrigerator for about 10 minutes to soften very slightly. Lay pint of ice cream on its side on a cutting board. With a serrated knife, cut down ¼-inch from bottom edge of the container and remove the released lower ring. Leaving cardboard disc on the bottom, invert the pint container on a plate, and with thumbs, push ice cream onto plate. Remove and discard container and bottom disc.

  5. 5. Place cake cubes all around ice cream and mold slightly with hands to form a dome.

  6. 6. Put some berry sauce all around on the plate, and serve with extra sauce on the side.

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