Melted Vanilla Ice Cream Pound Cake {no cake mix}
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This delicate From Scratch Melted Vanilla Ice Cream Pound Cake {no cake mix} is incredibly moist and flavorful. It transports well and makes the perfect recipe for a holiday or potluck.
I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake and the list goes on and on. As I’ve stated before, desserts, in particular, Pound Cake are my favorite thing to make.
From Scratch Melted Vanilla Ice Cream Pound Cake
Today, I made a pound cake with melted vanilla ice cream. Ice cream has the same rich and creamy properties as milk or whipping cream. It yields a pound cake with a small crumb and tender texture.
Also, from Scratch, Melted Vanilla Ice Cream Pound Cake has that crusty outside that everyone loves. I typically make pound cakes in a
That is my one regret with this cake. I wish I had baked it in my old favorite tube pan.
Out of milk?
Did you know you can substitute melted vanilla ice cream for milk in any cake recipe? You will use a 1 to 1 ratio. Therefore, it’s one cup of melted ice cream for every cup of milk called for in the recipe. Most noteworthy, measure the ice cream after it has melted. Some ice cream has more air whipped into it than others.
Here are more substitutes for milk in cakes.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- solid vegetable shortening
- granulated sugar
- eggs at room temperature
- all-purpose flour sifted, then measured correctly
- vanilla ice cream, melted
- vanilla extract or almond extract
- powdered sugar
- milk or whipping cream can be used
- vanilla extract or almond extract
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Using a light versus a dark pan as well as sitting it on a cookie sheet (which I do) to bake will affect the baking time. For my cakes, I bake in a light pan on a round cookie sheet.
Most importantly, watch your cake closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference.
I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.
Also, all the tips will not help if you’re oven is not calibrated. Read How to Calibrate Your Oven here.
Melted Vanilla Ice Cream Pound Cake Baking Tips
- Read the recipe completely at least twice to know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. or you can use this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. Also, always place your baking pan on a cookie sheet to prevent overflows.
- Allow your eggs,
butter , and dairy to come to room temperature before mixing. - I used pure almond extract. You can use vanilla, but I recommend using pure vanilla, not an imitation.
- I recommend calibrating your oven at least once a year. This post explains how to Calibrate your oven.
I always like to give you other recipe options. Below are a few reader-favorite recipes.
- LEMON ICE CREAM
- PERFECT POUND CAKE RECIPES
- Caramel Candy Ice Cream
- OLD SCHOOL SOUTHERN BUTTER POUND CAKE(Opens in a new browser tab)
- post
From Scratch Melted Vanilla Ice Cream Pound Cake
Equipment
Ingredients
Cake
- 1 cup solid vegetable shortening
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted, then measured correctly
- 1 cup vanilla ice cream melted
- 1 tablespoon pure vanilla extract or almond extract
Glaze
- 1 cup powdered sugar (aka confectioners)
- 3 to 4 tablespoons milk whipping cream can be used
- 1 teaspoon pure vanilla extract or almond extract
Instructions
- Preheat the oven to 325 degrees F.
- Grease a bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour) OR coat with Wilton cake release.
- In the bowl of your stand mixer, beat shortening and sugar until smooth about 2 to 3 minutes on medium speed.
- Add eggs, one at a time, beating well after each addition. Add flour and melted ice cream alternately to sugar mixture, beginning and ending with flour.
- Add flavoring and mix on low to medium until combined. Pour batter into a prepared tube or bundt pan.
- Bake for 1 hour 15 minutes at 325 degrees F
- Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely. Store in an airtight container on the countertop 3 to 4 days.
Glaze
- Whisk all the glaze ingredients together and pour over cooled cake
I see that you can use butter. Which one unsalted or salted
You can use either. I always use salted but professionals say to use unsalted. It just depends on your taste.
I substituted all butter for the shortening, but otherwise followed the recipe as written. It’s very tasty, and didn’t even need the glaze. I may try reducing the sugar a bit next time, but this cake is delicious as is. Thank you for sharing!
Can 1 cup of butter be used instead of shortening?
yes
I want to try this one as soon as I get my new oven. I love the detailed instructions about making a pound cake
I have a question do you have a version of the vanilla ice cream pound cake using less sugar or using stevia for diabetics
I do not have a lower sugar pound cake recipe at this time, but I’m working on one.
In the 1 cup melted vanilla ice cream do you measure 1 cup then let it melt or do you melt enough ice cream to equal a cup?
It should equal 1 cup after it’s melted