Pound Cake Ice Cream Balls Recipes

TEMPURA FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
• Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
• Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.
• Wrap frozen ice cream ball in pound cake so it's fully enclosed. Freeze for at least an hour, or until firm.
• Make tempura batter by mixing flour, egg, and water a little at a time.
• Heat oil to 400˚F (200˚C).
• Coat the wrapped ice cream in tempura batter.
• Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don't cook for too long or else the ice cream will melt.
• Remove excess oil by patting with a paper towel.
• Serve immediately with your toppings of choice.
• Nutrition Calories: 1322 Fat: 101 grams Carbs: 95 grams Fiber: 3 grams Sugars: 52 grams Protein: 10 grams
• Enjoy!

POUND CAKE ICE CREAM BALLS

Steps:

• Roll four 3/4-inch-thick slices pound cake with a rolling pin until about 1/4 inch thick. Place a small scoop of strawberry ice cream in the center of each. Working quickly, wrap and shape the cake around the ice cream to make 4 balls. Freeze until firm, 2 to 4 hours. Grill the ice cream balls over medium-high heat, turning, until marked on at least two sides, 10 to 30 seconds. Serve with whipped cream and chocolate sauce.

ICE CREAM LAYER CAKE

Steps:

• Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
• When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.

CREAM POUND CAKE

Steps:

• In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine the flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan. , Bake at 350° for 60-70 minutes or until cake tests done. Cool for 15 minutes before removing from pan to a wire rack to cool completely.