Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
freeze:
3 hrs
total:
3 hrs 45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

319 calories; fat 18g; cholesterol 101mg; saturated fat 12g; carbohydrates 35g; protein 4g; vitamin a 485.9IU; sodium 123mg; calcium 40.4mg; iron 1.3mg.
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