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Standard Market provided all the ingredients for this segment.

It’s National Ice Cream Month and on my monthly appearance on WGN News’ Midday Lunchbreak segment, I wanted to show just how simple it is to make Ice Cream Cake at home.

Take pound cake and three pints of your favorite ice cream and layer them. The result can be as gourmet as you’d like, or even making your own ice cream flavors.

Ingredients:

Directions:

Line a 9×5 loaf pan with plastic wrap and make sure your ice cream is soft enough to spread easily with a spatula, but not melted. Place the bottom of the pound cake snugly in the pan, spread your first ice cream flavor on the pound cake, gently.

Carefully add the next layer of pound cake, pressing it down on top of the ice cream.  Once again, apply the next layer of ice cream on the pound cake. Repeat on the last layer. Take your plastic wrap and cover the pan. Place back in the freezer for at least 10-12 hours or overnight to get the ice cream firm again. Before serving, turn pan upside down on a serving tray, gently peeling away the plastic wrap.

Take your homemade whipped cream and liberally spread of the ice cream and and decorate as you wish. Sprinkle some more confectioners sugar or other toppings like fresh berries.  Gently slice and serve. Remember that the ice cream may melt, so you may have to put it back in the freezer.

Whipped Cream

Ingredients:

Directions:

Whisk in a chilled bowl until cream form stiff peaks. 

Ice Cream Featured:

Kimmer’s Ice Cream – Blueberry Cheesecake

Jeni’s Ice Cream – Honey Pistachio

Steve’s Ice Cream – Mexican Chili Chocolate