Ice Cream Pound Cake with Plum Syrup

This plum ice cream icebox cake is made from layers of buttery pound cake, tart plum syrup, vanilla ice cream and fresh whipped cream.

Bake or buy a vanilla pound cake. Slice it lengthwise into three equal pieces.  An easy Pound Cake recipe is included on the recipe card. 

Step 1:  

Make the quick plum syrup by placing the plums, sugar, lemon juice and water in a medium skillet. Heat over medium heat to a boil, stirring frequently. Keep at a gentle boil until the plums have broken down.

Step 2:  

Strain to remove the pulp from the juice. Return the juice to the same pan. Heat over medium heat for 4-5 minutes or until the juice reduces to a syrup. Cool completely. Chill for 1 hour in fridge.

Step 3:  

To assemble: Line 8.5 X 4.5 loaf pan with plastic wrap, leaving 3 in. overhangs on all the sides.

Step 4:  

Place one layer of frozen pound cake on the bottom. Spread 1 ½ - 2 c slightly thawed ice cream across the cake. Drizzle ½ of the quick plum syrup on top of the ice cream.

Step 5:  

Repeat with another layer pound cake, ice cream and plum syrup. Finish the final layer with the last slice of pound cake.Wrap the pan in plastic wrap. Chill in the freezer for at least 6 hours.

Step 6:  

To serve, unmold the icebox cake onto a serving plate. Cover the sides and top with whipped cream. Place the plated icebox cake back in the freezer for 10-15 minutes to set the whipped cream. Top with fruit and serve. 

Step 7:  

Get the recipe by clicking the button below!