Strawberry Ice Cream Cake (Print Version)

# Ingredients:

01 - 1 (16 oz) Sara Lee pound cake, frozen

02 - 4 cups strawberry ice cream, softened

03 - 1 cup thinly sliced fresh strawberries or strawberry ice cream topping

04 - Chocolate shell ice cream topping

# Instructions:

01 - Slice pound cake into three even layers. Line a pound cake metal container with plastic wrap.

02 - Place the first layer of pound cake into the prepared container. Add two cups of softened ice cream and spread into an even layer. Top with half of the sliced strawberries or strawberry topping.

03 - Add the second layer of pound cake, two more cups of softened ice cream, and the remaining strawberries or topping. Place the final slice of pound cake on top.

04 - Wrap the assembled cake tightly in plastic wrap and freeze for at least 1 hour.

05 - Remove the cake from the freezer and unwrap. Drizzle with chocolate shell ice cream topping and quickly top with fresh strawberries while the chocolate hardens. Slice and serve.

# Notes:

01 - Store the ice cream cake tightly wrapped in plastic wrap and an airtight container for up to 3 months in the freezer. Allow to sit at room temperature for a few minutes before slicing.

02 - Ensure the ice cream is softened to a soft-serve consistency before spreading to avoid tearing the cake layers.

03 - For variety, mix in crushed cookies, chocolate chips, or nuts into the softened ice cream, or drizzle chocolate shell topping between layers for extra flavor.

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