Southern Living’s Easy Berry Ice Cream Cake

Ice Cream Cake

Perfect for Summer!

For whatever reason, I don’t usually make the recipe featured on the front cover of a magazine. I’m not sure why, I guess I just usually find even more interesting recipes buried inside the magazine. That was not the case with Southern Living’s July issue. Right on the front cover was a blurb advertising “Berry Ice Cream Cake.” It immediately got my attention. (The pasta salads pictured on the cover were also delicious – I’ve made one of those recipes and still have to try the others.)

I made the Berry Ice Cream Cake (officially called Red, White, and Blue Ice Cream Cake) for, what else, the Fourth of July. It was so yummy! It was really easy too.

I did make a few modifications. Even though frozen pound cake would be easy, I had the time to make my own. I halved the Joy of Cooking recipe, and even then had plenty of pound cake left over. Hooray for extra cake! I also made the raspberry sauce in advance – it was an easy thing to get out of the way. You can see from the picture that we didn’t skimp on adding the raspberry sauce.

I debated skipping the raspberry preserves step. Adding raspberry preserves to raspberry sorbet seemed to be just too much, but in the end I’m glad I did it. In the carton the raspberry sorbet is more of a pale pink color, and the raspberry preserves really gave it a richer red.

As with any ice cream cake, it needs to be eaten quickly! Luckily it was, and there were hardly any leftovers!

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