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–+ servings
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.
4 from 1 vote

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