Lemon Ice Cream Cake

Ingredients

• 1 whole lemon pound cake
• 1 pint vanilla ice cream
• 1 ½ cups whipped topping
• ½ cup fresh blueberries (or fruit of choice)

Steps

1. 1

   Slice the lemon pound cake lengthwise into 4 even slices.

2. 2

   Line a loaf pan with plastic wrap or parchment paper. Make sure there's enough plastic wrap along the edges of the pan to wrap over the top of the cake.

3. 3

   Lay down the first layer of cake, followed by ~1/3rd of the vanilla ice cream. Repeat this layering twice, placing the final layer of cake on top.

4. 4

   Wrap the excess plastic wrap over the top of the cake and freeze for at least 4-6 hours.

5. 5

   Remove the cake from the freezer and plastic wrap, place on a platter, and quickly ice the cake with the whipped topping. Serve immediately garnished with fresh fruit, or place back in the freezer (uncovered) until it's time to enjoy!