Celebrate National Pound Cake Day- Make these Pound Cake Ice Cream Cups with your favorite ice cream for a delicious and easy treat that will impress any guest. This recipe is in partnership with Sara Lee.

Strawberry Pound Cake Ice Cream Cups Recipe #PoundCakeDay

It has been negative-a-bazillion-degrees here in Ohio this winter. School was in session for less than 10 days in January. I have exhausted all the enthusiasm I can muster up for sledding, snow angels, and snowmen building. The positively frigid temperatures have trapped us in our homes, those of us who are weak, that is.

My husband works outside in this insanity. If it weren’t for him I would be complaining much louder about this weather, but I can’t justify my whining from under my electric blanket and send him on his way.

Pound Cake Ice Cream Cups Recipe- use any flavor ice cream you want for this delicious and EASY treat!

 

Are you dreaming of Summertime? Even though I’m dressed in 7 layers of clothing I was happy to team up with the folks at Sara Lee to make these incredibly easy Pound Cake Ice Cream Cups.

Strawberry Pound Cake Ice Cream Cups Recipe- switch up the flavors! Have fun!

I know you’re going to love putting these together- they are SO easy! Switch it up and use your family’s favorite ice cream. Or get ambitions and dish up a big assortment of these adorable two-bite ice cream cupcakes

Tip: Use a champagne glass to cut perfect pound cake rounds to fit into the bottom of your cupcake liners.

Strawberry Pound Cake Ice Cream Cups Recipe

Strawberry Pound Cake Ice Cream Cups

Yield: 6 ice cream cups
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Make Pound Cake Ice Cream Cups with your favorite ice cream for a delicious and easy treat that will impress any guest.
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Ingredients

  • 6 pieces Sara Lee Original Pound Cake Slices
  • 1.5 cups strawberry ice cream, softened
  • 1 cup Whipped Cream
  • 6 Cherries, for garnish
  • 2 tbsp Sprinkles, optional

Instructions
 

  • Place 6 paper liners into a muffin tin.
  • Use a champagne glass or small round cutter to cut out 6 pound cake rounds.
  • Place rounds into the prepared paper cups.
  • Top each round with about 1/4 cup softened ice cream. Press and smooth down ice cream with the back of a spoon.
  • Return to freezer for at least 45 minutes.
  • When ready to serve remove paper liners from muffin tin, top with whipped cream, berries, and sprinkles.

Notes

  • Enjoy your family's favorite ice cream for these Pound Cake Cups.
  • Be creative with toppings- candy bar pieces, hot fudge, peanut butter, mini marshamallows, toffee pieces, etc.
  • Original recipe and images © In Katrina's Kitchen

Original recipes and images © In Katrina's Kitchen

Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

Strawberry Pound Cake Ice Cream Cups Recipe

Can I prepare these Ice Cream Cupcakes ahead?

Yes you can prepare and freeze these cupcakes up to 2 weeks ahead of when you need them. Make sure they are properly wrapped tightly and sealed in the freezer. Omit whipped cream until ready to serve.

Can I use fresh whipped cream or non-dairy whipped topping?

Use fresh whipped cream or Cool Whip topping right before serving.

Here is my recipe tutorial for a small batch of fresh sweetened whipped cream video.

Can I use other ice cream flavors?

You can customize these Ice Cream Cupcakes in any flavor combination. Some fun flavors to try:

  • Lemon sherbet with fresh blackberry topping
  • Chocolate ice cream with brownie chuncks and hot fudge drizzle
  • Cookie dough ice cream with chocolate chip cookies
  • Cookies and Cream ice cream with Oreo
  • Mint chocolate chip ice cream with girl scout Thin Mint cookies or Peppermint Patty
  • Cake batter ice cream with strawberry glaze drizzle

Strawberries and Sprinkles

Items used in this recipe: