For decades I’ve been making ice cream sandwiches out of cookies – homemade and packaged – but last summer I figured out a way to make ice cream sandwiches that actually look like sandwiches. Use slices of pound cake, rather than cookies, and you’ll have something reminiscent of sliced bread. Bonus: the soft but sturdy pound cake is easy to bite through, which means your ice cream won’t squish out the sides, and the cookies won’t crack or go soggy. Perfection.
I used a basic lemon-blueberry pound cake, spread with softened vanilla, mango and raspberry gelato from a local ice cream shop that makes their own. If you freeze the cake first it will cut in clean slices, and be easier to spread with ice cream, gelato or sorbet. Wrap them individually in plastic wrap and store in the freezer. A platter of them makes a great alternative to cupcakes for a kids’ birthday party. The cake-ice cream combo also provides a great opportunity to mix and match flavors – try chocolate pound cake with vanilla or mint chocolate chip ice cream, or white pound cake with fruity sorbets.
Lemon Blueberry Whipped Cream Pound Cake
1 cup whipping cream, chilled
4 large eggs
1 cup sugar
1 tsp. vanilla
grated zest of a lemon or two
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup fresh or frozen (don’t thaw them) blueberries
Preheat the oven to 350F.
With an electric mixer, whip the cream until stiff; set aside. In a large bowl, beat the eggs for a minute, then slowly add the sugar, beating until the mixture is thick and pale yellow. Beat in the vanilla and lemon zest.
In another bowl, stir together the flour, baking powder and salt. Sprinkle half over the beaten eggs and fold it in with a spatula; then fold in the whipped cream and then the remaining flour, along with the blueberries.
Spread into an 8″x4″ loaf pan that has been sprayed with nonstick spray, and bake for 45-50 minutes, until golden and the top is springy to the touch.
Makes 1 loaf.