Swirled Berry Ice Cream Pound Cake (Easy No-Bake Summer Ice Cream Cake)

This pretty, swirled berry ice cream pound cake is the go-to summer cake: super simple, super easy, and yet so ridiculously delicious. Sweet vanilla butter pound cake is layered with creamy strawberry ice cream, blackberry gelato and sweet berry jam, then generously topped with whipped cream, more jam and a pile of fresh summer fruit. It is no-bake (if you use a store-bought cake), icy cold, creamy, extra berry-filled and truly beautiful, all with very little effort.

I may have said this last summer too, but I feel like this summer I am really into ice cream, and into using berries in desserts! Over the past month or so, I think I have made a new ice cream recipe every other day, and I still have more coming (the next two are chocolate, and both are unreal).

It is funny, because ice cream is not the easiest thing to work with, since it melts so quickly. Photographing it is always a race. But, man, ice cream is so good. I loved it as a kid, and now I appreciate it even more, having explored flavors beyond my beloved chocolate peanut butter cup Blizzard (which is still the best).

Anyway, my point is that I have a lot of creamy, cold, sweet desserts coming your way, and I am really excited about them. We are starting with a favorite. Normally I go for chocolate, but this cake has something very special and delicious about it.

I have wanted to make something like this for a long time. I loved the idea of a simple pound cake with loads of ice cream, but I wanted a way to make the cake feel a little more special and a lot more delicious.

So I went with a vanilla butter pound cake, creamy strawberry ice cream, sweet jam, and then the real secret: blackberry gelato, which is lighter and creamier than ice cream. A true Italian summer treat.

The Details: Let's Talk Cake

As you can see, I did bake my own homemade pound cake. It is easy, and to me, homemade is always best. My recipe uses plenty of butter, sour cream, eggs and vanilla, so it is flavorful, rich, soft and fluffy, and it goes beautifully with the sweet berry ice cream.

That said, if you would rather use a store-bought pound cake, go for it! I know you might not want to turn on the oven, or you may simply not have the time.

Store-bought is delicious, and it will work great.

Moving On: The Ice Cream and Gelato

I love mixing creamy strawberry ice cream with blackberry or raspberry gelato. Blackberry gelato may be something you need to hunt down at a local or specialty shop; we have a local brand that makes it, but I could not find anything similar in a regular grocery store.

If you are shopping at the supermarket, try Talenti black raspberry chocolate chip gelato. That is what I used for this cake, and it is delicious; the chocolate chips make it even more special.

For the strawberry ice cream, I used Tillamook Oregon strawberry, which never fails.

You swirl the ice cream and gelato together and layer it with the pound cake. I spread jam between each layer so every bite is sweeter and almost juicy.

Once the cake is assembled, freeze it until it is very, very cold.

Finishing It

Whip a little cream and spread it over the top of the cake. Add more jam and plenty of fresh berries and sliced stone fruit (I used plums).

Then simply slice and enjoy every last bite of creamy, berry-filled ice cream cake.

To sum up this cake: it is sweet and heavy on the ice cream, but with just the right amount of vanilla butter cake. It is extra creamy (that ice cream and gelato combo) with jam that is a little soft, almost juicy. It is perfect, and every bite makes you want another, which is undoubtedly a very dangerous thing.

Plus, it is extra easy to make, which is why I am declaring it your cake of the summer!

Lastly, if you make this swirled berry ice cream pound cake, be sure to leave a comment and rate the recipe. I love hearing from you and always do my best to respond to every comment. And of course, if you make it, do not forget to share a photo; browsing pictures of the recipes you have made is one of my favorite things.

Swirled Berry Ice Cream Pound Cake

Serves 8. Prep time 20 minutes; total time 4 hours 20 minutes including freezing. About 387 kcal per serving (nutrition information is an estimate).

Ingredients

• 1 (9x5-inch / 23x13 cm) vanilla butter pound cake (homemade recipe below, or store-bought)
• 1½ pints (about 700 ml) strawberry ice cream
• 1½ pints (about 700 ml) blackberry or raspberry gelato
• ¾ cup (240 g) blackberry or raspberry jam
• 1 cup (240 ml) heavy cream
• 1 teaspoon vanilla extract
• 1–2 tablespoons powdered sugar (optional)
• Fresh berries and sliced stone fruit, for topping

Instructions

1. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper, leaving a 2-inch (5 cm) overhang on the long sides.
2. Using a large serrated bread knife, trim the domed top off the pound cake to level it, then slice the cake horizontally into 3 layers. Do not stress if they are not perfectly even. Gently place the bottom layer in the loaf pan.
3. In a bowl, mix the strawberry ice cream and blackberry gelato until just swirled; do not overmix, you want visible swirls. Spread half of the ice cream over the bottom cake layer and spread with about ¼ cup of jam. Add the middle cake layer, then the remaining ice cream, and spread with another ¼ cup of jam. Top with the last layer of cake and press down gently. Wrap the cake and freeze for 4 hours or until firm.
4. Just before serving, use an electric mixer to whip the cream with the vanilla and sugar (if using) until soft peaks form.
5. Remove the cake from the freezer. Use the parchment to lift it out of the pan and invert it onto a plate. Spread with the whipped cream, then the remaining ¼ cup of jam. Top with fresh fruit, slice and enjoy immediately.

Notes

Inspired by Williams Sonoma.

Vanilla Butter Pound Cake

Makes one 9x5-inch (23x13 cm) loaf. Prep time 15 minutes; cook time 45 minutes; total time 1 hour. About 109 kcal per serving (nutrition information is an estimate).

Ingredients

• 1 stick (8 tablespoons / 113 g) salted butter, at room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) sour cream
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• 1½ cups (190 g) all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x5-inch (23x13 cm) loaf pan.
2. In a mixing bowl, beat the butter and sugar until combined. Add the sour cream and vanilla and beat until smooth. Beat in the eggs one at a time until just combined. Add the flour, baking powder and salt and mix until smooth.
3. Spoon the batter into the prepared pan. Bake for 45 minutes, or until the center is just set. Let cool completely before slicing.