Tested till perfect Ice-Cream Cake Loaf
Ice Cream Cake Loaf
Photography by Matthew Kimura

Ice-Cream Cake Loaf

This frozen dessert is quick to make using ready-made ingredients and great to have on hand for surprise guests.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 pkg (298 g) 1pkg (298 g)frozen pound cake, thawed
  • 2 cups 2cupschocolate ice cream
  • 4 oz 4ozsemisweet chocolate, chopped
  • 1/3 cup 1/3cupwhipping cream
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Remove cake from foil pan; line pan with plastic wrap and set aside.

Remove top crust from cake if loose. Slice cake horizontally into thirds. Place bottom layer in prepared pan; spread with half of the ice cream. Top with second layer; spread with remaining ice cream. Top with remaining cake layer. Wrap in plastic wrap; freeze for 4 hours or until firm. (Make-ahead: Freeze for up to 1 week.)

Place chocolate in bowl. In saucepan or microwaveable bowl, heat cream until steaming; whisk into chocolate until smooth. Cover and refrigerate for 30 minutes or until thick but still pourable.

Using plastic wrap as handles, remove cake from pan; peel off wrap. Place cake on serving plate; pour chocolate sauce over top, letting excess drip down sides.

Nutritional Information Per serving: about

cal 503 pro 6g total fat 30g sat. fat 12g
carb 55g fibre 1g chol 134mg sodium 136mg

% RDI:

calcium 7 iron 13 vit A 14 folate 5
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