Nothing says SUMMER IS HERE quite like a frozen dessert. Summer, we love you and all the delicious summer food headed our way. Save this recipe for you next gathering- it's so simple! Ready to head to the store? First stop, fresh berries. We used strawberries as they are in season, but blueberries or raspberries would also be tasty. On your way to the frozen foods aisle, be sure to grab some toppings. We topped our dessert with extra berries, mini chocolate chips and chocolate shell topping.
The best part of this ice cream pound cake is that you can use a 16 oz frozen Sara Lee Pound Cake as the base. Then grab your favorite flavor of vanilla (or any flavor!) ice cream and you are ready to layer it up. While this dessert does come together quite easily, you do need to allow about 6 hours (or overnight) to freeze. When you are ready to serve, we recommend you set it out for about 15 minutes, then slice and serve. Top with extra toppings and enjoy!
Find the complete printable recipe here.
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