Recipe courtesy of Katie Lee
Show: The Kitchen
Save Recipe Print
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

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Banana Sour Cream Pancakes

Recipe courtesy of Ina Garten

Banana Pudding Cake

Recipe courtesy of Trisha Yearwood

Lemon Ice Box Cake

Recipe courtesy of Food Network

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Old-Fashioned Banana Cake

Recipe courtesy of Ina Garten

Mocha Brownie Ice Cream Sandwiches

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword