Recipe courtesy of Katie Lee
Show: The Kitchen
Total:
6 hr 30 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy
Total:
6 hr 30 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Let the ice cream sit at room temperature for a few minutes to soften. Line a loaf pan with plastic wrap so that it hangs over the edges.

Using a serrated knife, slice the pound cake horizontally into thirds. Place the top layer of the cake in the bottom of the pan cut-side up. Spread half of the ice cream on top, cover with the banana slices and sprinkle with half of the peanuts. Top with the middle layer of cake. Repeat with the remaining ice cream, followed by the strawberries and remaining peanuts. Top with the bottom layer of cake. Wrap tightly with plastic. Freeze at least 6 hours and up to overnight.

Remove the cake from the freezer 15 minutes before serving. Turn the cake out of the pan, remove the plastic wrap and use a serrated knife to cut into slices. Serve drizzled with hot fudge and topped with a dollop of whipped cream and a cherry.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Limoncello and Ice Cream with Biscotti

Recipe courtesy of Ina Garten

Upsidedown Hazelnut Banana Cake

Recipe courtesy of Gale Gand

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Vanilla Ice Cream

Recipe courtesy of Ina Garten

Quick Chocolate Banana Cream Pie

Recipe courtesy of Rachael Ray

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking