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–+ servings

Cherry Ice Cream Pound Cake

5 from 2 votes
Vanilla pound cake layered with cherry ice cream and cherry compote.
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Prep Time1 hour 10 minutes
Cook Time50 minutes
Freezing Time 6 hours
Total Time8 hours
Servings1 loaf

Ingredients 

Pound Cake

  • 198 g unsalted butter room temperature (14 tbsp.)
  • 200 g granulated sugar (1 c.)
  • 3 eggs room temperature
  • 80 g buttermilk room temperature (⅓ c.)
  • 2 tsp. vanilla
  • 210 g all purpose flour (1 ¾ c.)
  • 1 tsp. baking powder
  • ½ tsp. salt

Cherry Filling

  • 280 g dark sweet cherries pitted (1 ¾ c.)
  • 100 g granulated sugar (½ c.)
  • zest of 1 small lemon
  • 2 tbsp. lemon juice
  • 32 oz. black cherry ice cream 2 pints, softened

Whipped Cream

Instructions 

Pound Cake

  • Preheat the oven to 350°F / 175°C. Butter and line an 8x4" loaf pan with parchment paper.
  • Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (Alternatively, you can use a hand mixer and a large mixing bowl.) Beat the butter and sugar on medium speed for 4 minutes.
  • With the mixer still running, beat in the eggs one at a time, beating for 30 seconds before adding in the next egg.
  • Beat in the buttermilk and vanilla until well combined.
  • Add in the flour, baking powder, and salt. Mix on low speed just until the flour is completely incorporated.
  • Pour the pound cake batter into your prepared loaf pan, and bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
  • Let the pound cake come to room temperature before slicing. In the meantime, make the cherry compote.

Cherry Filling

  • Add the pitted cherries, sugar, lemon zest and lemon juice to a medium sized saucepan. Set the mixture over medium heat, stirring occasionally until the mixture comes to a simmer.
  • Let the mixture simmer for 10 minutes, then remove it from the heat and allow it to cool in the fridge until you're ready to assemble the cake.
  • 20-30 minutes before assembling, put the ice cream out on the counter.

Assembling the Cake

  • Once the pound cake has come to room temperature, slice it horizontally twice to get 3 even pieces.
  • *important!* Line the 8x4" loaf pan with plastic wrap to kind of form a hammock for the cake. This will make it way easier to pull the cake out of the loaf once it's completely frozen later on!
  • Put the bottom layer of the pound cake into the loaf pan. Spread half of the icecream. Then, add on half of the cherry filling and swirl it into the ice cream with a knife.
  • Gently top it with the middle pound cake layer, then carefully spread the rest of the ice cream, and swirl in the remaining cherry filling.
  • Top it off with the top layer of the pound cake, and bring the plastic wrap from the sides up on to the top of the pound cake.
  • Top with additional plastic wrap as needed to completely cover the pound cake. Place the cake in the freezer for at least 6 hours, ideally overnight before slicing.

Whipped Cream

  • Once you're ready to serve the cake, make the whipped cream! Beat together the heavy whipping cream, sugar, vanilla and salt with a hand mixer or stand mixer until stiff peaks form.
  • Lift the ice cream cake out of the pan and place it on to a cutting board. Top the cake with the whipped cream and additional cherries.
  • I'd recommend slicing the pieces you want right away, then letting them sit for 10-20 minutes to let it soften before eating. Enjoy!