Ice Cream Sundae Loaf Cake
This ice cream sundae loaf cake is the easiest dessert you’ll ever make — and the most fun. Layers of pound cake, ice cream, crushed cookies, hot fudge, and sprinkles make this freezer cake completely customizable. Perfect for BBQs, birthdays, or whenever you need a quick win.
Ingredients
- 1 prepared pound cake Entenmann’s or Publix sour cream cake work great
- 6 pints of your favorite ice cream OR
- – 1.5 qt Breyers Carb Smart
- – 1.5 qt Breyers No Sugar Added
- 1 jar Smucker’s Hot Fudge Sauce 2 if you want extra in the middle
- 1 bag Keebler Chocolate Covered Graham Crackers or Oreos, or your fave cookie
- Sprinkles — lots of them!
Instructions
- Line a 9.5" × 5" loaf pan with Saran Wrap, leaving extra overhang.
- Slice pound cake lengthwise into 3 even layers. Trim the top for even stacking.
- Place first cake layer in the bottom of loaf pan.
- Spread a layer of softened ice cream over cake.
- Sprinkle crushed cookies + drizzle hot fudge.
- Repeat with second cake layer, more ice cream, cookies, and fudge.
- Top with third cake layer and final ice cream layer.
- Place loaf pan on a small baking sheet (it gets messy). Press gently to eliminate gaps.
- Spread warmed hot fudge on top and press sprinkles into it.
- Cover with Saran Wrap and freeze at least 2 hours.
- Lift out with wrap, slice, and serve on a platter.
Notes
Tips:
- Use sturdy loaf pans for best results.
- Totally customizable: swap ice cream flavors, cookies, or toppings.
- Make 2 cakes, one won’t last!
Tried this recipe?Let us know how it was!