Harvest Ice Cream Butter Pound Cake

My husband grew up making this easy, make-ahead dessert, and he asked that I bring it back into rotation. Shortly after his request, I was contacted by TruWhip to create a holiday recipe using their delicious product. So exciting! Already being a fan of TruWhip, I knew I had to recreate my husband’s childhood dessert with it. While his version was always served at Christmas, I wanted to create an autumn version of the cake. Butter pound cake, cinnamon apple ice cream, caramel, walnuts… so tasty!

The cake can be make up to a week in advance and stored in the freezer. Just note that if you decorate it in advance, it will be harder to store in the freezer. I prepped the gelato in the cake a couple days in advance, but did not decorate until a couple hours before serving. Using toothpicks to create a tent, I wrapped the platter in plastic wrap and stored in the freezer until ready to serve. Note: I was worried that the cake would remain hard and the ice cream melted, but this is not the case.

Ingredients

Remove the frozen pound cake from the aluminum pan but do not discard. Cutting the cake lengthwise, slice the pound cake into two equal layers. Line the aluminum pan with plastic wrap, leaving a lot of overhang. Place the bottom layer of the cake back into the pan, pressing firmly. Top with the gelato – you want quite a bit of ice cream so that the cake to gelato ratio is in balance. Place the top layer of the cake on top of the gelato. Secure the plastic wrap all around the cake, adding more if needed, and freeze for at least three hours. The cake needs to be solid.

When ready to serve, remove from the freezer, unwrap and pull the cake out of the aluminum pan. Cover the entire cake with the TruWhip. Next, drizzle with caramel sauce and walnuts. Serve before the gelato melts.

If you choose to make the marzipan pumpkins, they can be made in advance. This tutorial is very helpful.


DID YOU MAKE IT & LOVE IT?

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