These sandal-inspired ice cream cakes set the mood for a summer party. Better still, it's simple to make with frozen pound cake, ice cream, and Cool Whip.
- Makes: 6 servings
- Prep: 45 mins
- Freeze: 3 hrs
10 3/4 ounce frozen pound cake, thawed
cup desired-flavor ice cream
8 ounce carton frozen whipped dessert topping, thawed
Pull-apart licorice twists
Bright-color candy wafers and/or round candies
Graham cracker crumbs (optional)
- Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
- To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.
Nutrition Facts (Flip-Flop Cake)
- 319 kcal cal.;
- 18 g Fat, total;
- 101 mg chol.;
- 12 g sat. fat;
- 35 g carb.;
- 4 g pro.;
- 1 mg iron;
- 40 mg calcium;
- 486 IU vit. A;
- 123 mg sodium
- Percent Daily Values are based on a 2,000 calorie diet