Cooking with Kids: Summer’s Easiest Ice Cream Cake in a Loaf PanKelsey Banfield
My daughter is one of the thousands of children throughout the world who loves ice cream cake. If she could have it at every meal (or for every meal!) I swear she would. Making homemade ice cream with kids is a blast, and sometimes we take it one step further and make ice cream cake at home. Yes, I know, that seems like a lot to tackle, but this recipe is super easy and so much fun. I honestly can’t tell you what we enjoy the most: the sticky ice cream fingers, choosing the combinations of ice cream and cake (chocolate cake with vanilla ice cream??? vanilla cake with Moose Tracks??), or playing games while it freezes until firm enough to eat.
As the weather warms up, get your kids in the kitchen and whip up this guaranteed dessert hit. In fact, make two! And, if you really want to dress it up, add a big dollop of whipped cream, sprinkles, and chocolate sauce for your very own ice cream cake sundae.
How to Make Ice Cream Cake in a Loaf Pan with Kids
1 box pound cake mix (chocolate or vanilla)
3 cups ice cream of your choice, slightly softened (we leave it out on the counter for about 15 minutes away from direct sunlight, on a plate)
1. Prepare the pound cake according to box directions in a 9×5 loaf pan. Allow the cake to cool completely before continuing. Once the cake is cooled remove the ice cream from the freezer and allow it to soften for about 15 minutes, or until easily scoopable, but not soupy. Wash and dry the loaf pan.
2. Transfer the cooled cake to a cutting board. Ask your kids to measure the height of the cake. Then have them mark how you can make it into 3 equal layers. Use a bread knife to carefully slice the cake horizontally into the 3 layers.
3. Place the bottom of the cake back in the loaf pan you baked it in. It should fit perfectly! Then have the kids scoop about 1 1/2 cups of softened ice cream on top of the cake layer and spread it evenly with a spatula. Don’t press too hard because you don’t want to the ice cream to mash into the cake. Place the second layer of cake on top of the ice cream and press down very lightly. Then, repeat the layering with the ice cream, (yumm!!!!!!!).
4. Finally top the second ice cream layer with the top of the cake. The top of the cake will be towering out of the loaf pan so be careful when moving it. Wrap the pan in plastic wrap to hold the top of the cake steady. Place it in the freezer for at least 6 hours, or until it is rock solid. Then use a very sharp knife to slice and serve!