icecreamcakeSo look past this picture for a minute. Sometimes things taste way better than they look, and I think that’s just the case.

Or I was on vacation and rushing taking the picture of a melty cake in the humid 90-degree weather. Either way, this cake is delicious and very refreshing on a summer day. I got the recipe from good ol’ Martha Stewart (where magical food-styling elves make photos of melting ice cream cakes look immaculate).

At the very root of the issue, this cake is good and comes together quickly (especially when your freezer is freaking out in hot weather and your ice cream is already soft).

Notes on the recipe: make your own pound cake. I followed the recommendation of buying a frozen one (tsk-tsk, Martha), and the cake would just be way better with a homemade pound cake. Also, make this like 6 to 7 hours ahead of time. It gives the chocolate cookies some time to soften in the ice cream. Mmmmmm.

Read on for the recipe.


7-Layer Ice Cream Cake

  • Servings: 6
  • Difficulty: easy
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  • 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
  • 2 cups raspberry sorbet, softened (I used Haagen Daz)
  • 1 cup vanilla ice cream, softened (I used Edy’s Grand Ice Cream)
  • 1/2 cup coarsely chopped chocolate wafer cookies
  • 2 large egg whites
  • Cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract

Instructions:

Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).

When you’re ready to frost the cake: In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).

Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

Ice Cream Cake

A professionally-styled 7-Layer Ice Cream Cake (from Martha Stewart)