Ree Drummond's Ice Cream Cake Relies On A Store-Bought Favorite

Between the freezer aisle and the check-out lane, you can get everything you need to make a delicious semi-homemade ice cream cake. It's endlessly customizable and there is no baking required for the actual cake portion. All you need to make Ree Drummond's ice cream cake is a frozen pound cake for the base, and the freezer section is your oyster when it comes to what kind of ice cream you want to fill it with. Grab your favorite candy on your way out, and dessert has basically made itself.

Start by lining a loaf pan with plastic wrap. Make sure there is plenty of overhang, so you can both cover the top of the finished dessert and easily lift it out to serve it. Turn the pound cake on its side, and cut it into slices lengthwise. You should have three large planks with each one able to completely cover the bottom of the loaf pan. You will want to create three layers each of cake and ice cream, starting with pound cake and finishing with ice cream.

Drummond sandwiches in a layer of vanilla, chocolate, and chocolate chip ice creams plus some chopped peanut butter cups and candy-covered chocolates. Then, she finishes the whole thing with a layer of chocolate sauce that hardens into that delightful crisp shell. Now all you need is a little patience. The finished cake has to set up in the freezer for four hours before serving.

Perfecting this cake really comes down to assembly, and there are a few things you can do to make this process successful. Use a loaf pan that is as close to the size of the pound cake as possible — you definitely want a tight fit. You can even use the tin foil pan the cake comes in. Just be prepared that the top layer will likely tower over the edge of the pan, but if you work quickly, this shouldn't be an issue.

As for the cake, letting it defrost slightly, but not completely, will make it easier to cut and work with. Using a serrated bread knife is your best bet for creating neat slices. The ice cream itself should be soft enough to spread with a little effort. Soften ice cream that is too firm to scoop with a quick zap in the microwave on low power. Just use caution here. If it is too melty (or if the cake is at all warm), it will soak into the cake, and you will not get defined layers.

A classic buttery pound cake pairs nicely with so many different ingredients. Try vanilla, chocolate, and strawberry along with crushed-up sugar cones for a nostalgic Neapolitan flavor. Butter pecan and salted caramel ice creams would be delicious with chopped-up Snickers bars and a final layer of whiskey-infused chocolate magic shell. Load it up with as many candies and sprinkles as possible, or keep it more restrained and splurge on artisanal ice creams.

Ree Drummond only uses about one cup of each of the three flavors of ice cream, so if you want to streamline the process, feel free to use just one type, and mix it up with different sauces and toppings. Try chocolate ice cream with crushed Oreo cookies, chocolate chips, and plenty of chocolate sprinkles, or go for sweet cream ice cream and sliced strawberries.

Brands Häagen-Dazs, Ben and Jerry's, and Ciao Bella make Ina Garten-approved store-bought vanilla ice cream, which would all be delicious layered between slices of lemon pound cake. White chocolate, raspberry, or cheesecake flavors would all pair well with this citrusy pound cake, too. With this ice cream cake, you can go in a simple, whimsical, or downright refined direction.