Posted by: alwaysrkp | April 16, 2009

Tasty Thursday Recipe


My most popular recipe lately has been an adaptation of a Rachel Ray recipe.  If you watch Rachel Ray, you know she doesn’t bake (as in cookies, cakes, pies)…so her desserts are generally quite simple.  Her version was Tiramisu, but my man does not like coffee taste at all, so I adapted it (as even Rachel suggested).  This has been a huge hit at home and at church.  It is extremely easy and very good.

Strawberry Cheesecake Ice Cream Cake

1 pound cake

1 rectangular box Strawberry Cheesecake ice cream, slightly softened

Strawberry ice cream topping and/or strawberry syrup

Whipped Topping (optional)

Line a loaf pan with plastic wrap so that it covers the pan with plenty left over to cover the top.

Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 width-wise, then cut another 1 of the rectangles in 1/2 lengthwise. You will have 2 full slices, 2 thin rectangular strips, and 2 squares. Place 1 full slice of pound cake on the bottom of the loaf pan then place the 2 long strips on the sides of the pan. Put the 2 squares of pound cake on each end of the pan.  Now the bottom and sides of the loaf pan should be covered in pound cake.

Brush, or drizzle, the pound cake with the topping or syrup.  Save some for the top.  Scoop the ice cream into the cavity of the pound cake, pressing it down and smooth it out with a spatula or your fingertips until it is even with the top of the pound cake. Once the pan is full of ice cream, put the remaining full slice of pound cake on top of the ice cream and press it into the ice cream. Brush or drizzle with the remaining strawberry topping or syrup.  Cover the cake with the plastic wrap and put in the freezer for at least an hour.

Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan.  Remove the plastic wrap. Place the loaf on a serving platter.  Slice to serve and top with whipped topping or a spoon full of strawberry topping.


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