My Sister-In-Law Mary'S Ice Cream Cake
A refreshing ice cream cake layered with pink lemonade flavor, perfect for summer gatherings and those who enjoy tangy, sweet desserts with a creamy texture.
Ingredients
Instructions
- Melt the vanilla ice cream.
- Mix the melted ice cream with the frozen pink lemonade concentrate.
- Slice the lemon chiffon cake into three layers.
- Spread the ice cream mixture onto the bottom layer of the cake and then onto the middle layer.
- Assemble the cake layers and wrap in aluminum foil; freeze on a plate.
- Serve when needed, garnished with whipped cream and crushed pineapple on the sides and top.
Tips & Substitutions
For a creamier texture, let the vanilla ice cream soften slightly before mixing with the pink lemonade concentrate. You can substitute the frozen pink lemonade concentrate with homemade lemonade for a fresher flavor. If you want to make it a bit more indulgent, consider adding layers of crushed chocolate cookies or fresh fruit between the cake layers. This recipe is a great way to use leftover cake from other American recipes.
Serving Suggestions
This ice cream cake is perfect for summer gatherings or birthday celebrations. Serve with additional whipped cream and crushed pineapple on the side for a delightful presentation. It pairs beautifully with a refreshing fruit salad or a scoop of lemon sorbet for an extra citrusy punch. Consider serving it alongside Rebaked Potatoes for a fun, contrasting dish at your gathering.
Storage & Reheating
Store any leftover ice cream cake tightly wrapped in aluminum foil or plastic wrap in the freezer. It can keep well for up to a week. To serve, simply remove from the freezer and let it sit at room temperature for about 10 minutes to soften slightly before slicing for easy serving.
Nutrition & Diet Analysis (per serving)
Each serving of My Sister-In-Law Mary'S Ice Cream Cake contains roughly 308 calories, with 7g protein, 33g carbohydrates, and 17g fat. It is an excellent source of iron (31% of the Daily Value), vitamin A (31% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of ice cream?
Yes, you can definitely experiment with different ice cream flavors! A lemon or raspberry sorbet would complement the pink lemonade well, or you could try a fruity ice cream like strawberry for a unique twist. Just keep in mind that it may alter the overall flavor profile of the cake.
How do I prevent the cake layers from becoming soggy?
To prevent sogginess, make sure the cake layers are completely cooled before assembly. You can also lightly toast the cake layers in the oven for a few minutes to create a firmer texture. Additionally, freezing the assembled cake for a few hours helps maintain the structure while serving.
Can I make this cake ahead of time?
Absolutely! This ice cream cake can be made a day or two in advance. Just assemble and freeze it wrapped tightly in aluminum foil. When ready to serve, remove it from the freezer and let it thaw slightly before slicing. This makes it a convenient dessert option for parties.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).