Go Back Email Link
–+ servings
ice cream pound cake on white wood board with flowers and berries on top and surrounding cake, a stack of white plates, two empty glasses, and a jar of strawberry jam behind cake on marble surface.

Mixed Berry Ice Cream Vanilla Pound Cake

Your new summer go-to dessert...Mixed Berry Ice Cream Vanilla Pound Cake! Rich, buttery, from-scratch vanilla pound cake, layered with sweet vanilla ice cream that's been swirled with strawberry and blackberry jam. Simply so delicious!
Course: Desserts
Cuisine: American
Prep Time: 45 minutes
Cook Time: 45 minutes
Freezing Time: 12 hours
Total Time: 13 hours 30 minutes
Servings: 12
Calories: 427kcal

Ingredients

Cake

  • 1¾ cups cake flour
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ⅔ cup unsalted butter room temperature
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk room temperature

Ice Cream

To Finish

Instructions

Cake

  • Heat oven to 350 °F.
  • Spray 9 inch loaf pan with baking spray. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Add dry ingredients alternately with milk, beginning and ending with flour mixture.
  • Spoon batter into prepared pan.
  • Bake for 45 minutes, or until cake tests done.

Ice Cream

  • In a medium bowl, mix cream, milk, sugar, vanilla, and salt until sugar is dissolved.
  • Pour into ice cream machine.
  • Freeze according to manufacturer's instructions.

Assembly

  • Line a 9 inch loaf pan with plastic wrap. Set aside.
  • Split cooled cake into thirds.
  • Place bottom piece cut side up in prepared pan.
  • Top with half of ice cream.
  • Swirl in ¼ cup each of strawberry and blackberry jam.
  • Repeat layer.
  • Top with final ⅓ of cake.
  • Place in freezer until solid, at least 6 hours.

Decorating

  • Use plastic wrap to lift cake out of pan.
  • Top with Chantilly cream and mixed berries, if desired.

Notes

Substitutions:
  • If you don’t have cake flour, you can make your own! Measure out 2 cups of all purpose flour and place in a glass bowl. Remove 4 Tablespoons and then add 4 Tablespoons of corn starch. Whisk until well combined. You will only need 1 ¾ cup for this recipe.
  • No time to make your own? You can use store-bought vanilla pound cake, vanilla ice cream, strawberry jam, as well as blackberry jam! It will not taste as good as homemade, but it will do in a pinch.
 
Expert Tips:
  • Set your eggs, butter, and milk out ahead of time to allow them to come to room temperature.
  • Check your baking powder to make sure it’s still in-date.
  • Remember to preheat your oven!
  • Scrape down the sides of your mixing bowl OFTEN! This is super important to make sure the butter is fully incorporated.
  • Be careful to not over-mix your batter.
  • If you’re unsure the cake is baked, you can use a cake tester or tooth pick. If it comes clean, the cake is baked!
  • Let the cake cool COMPLETELY before cutting/assembling.
  • The milks for the ice cream need to be COLD.
  • Make sure the sugar is completely dissolved before adding it to the ice cream machine.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 205mg | Potassium: 127mg | Fiber: 1g | Sugar: 38g | Vitamin A: 724IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 1mg