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 holiday or potluck.
For more scrumptious recipes, fun projects, and exciting news subscribe to Call Me PMc
Facebook, Instagram, Pinterest
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 most favorite thing to make.
From Scratch Melted Vanilla Ice Cream Pound Cake
Today I made a pound that’s made with melted vanilla ice cream. Ice cream has the same rich and creamy properties that milk or whipping cream does. It yields a pound cake with a small crumb and tender texture.
As well, from Scratch Melted Vanilla Ice Cream Pound Cake has that crusty outside that everyone loves. I typically make pound cakes in a tube pan so that the top stays on top and stays crusty. With a bundt cake, you end up displaying it with the top turned down which messes up that crusty top.
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 that 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.
Shop this post
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, keep an eye on your cake and start watching it 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.
As well, all the tips aren’t going to help if you’re oven is not calibrated. Read How to Calibrate your Oven here.
Baking Tips
- Read the recipe through completely at least twice so you 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. I used 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. As well, always place your baking pan on a cookie sheet to catch any 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 do recommend using pure vanilla, not an imitation.
- I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
More yummy pound cakes
-
- Homemade Orange Marmalade Pound Cake
-
- Best Triple Lemon Pound Cake
-
- Roasted Carrot Cake Pound Cake with Pineapple Mascarpone Frosting
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
From Scratch Melted Vanilla Ice Cream Pound Cake
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxEquipment
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 or almond extract
Glaze
- 1 cup powdered sugar
- 3 to 4 tablespoons milk whipping cream can be used
- 1 teaspoon vanilla or almond extract whichever extract you used in the cake
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
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends.
This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
Rita says
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!
Jacquie says
Can 1 cup of butter be used instead of shortening?
Paula says
yes
Mary Carroll says
I want to try this one as soon as I get my new oven. I love the detailed instructions about making a pound cake
Terry says
I have a question do you have a version of the vanilla ice cream pound cake using less sugar or using stevia for diabetics
Paula says
I do not have a lower sugar pound cake recipe at this time, but I’m working on one.
Becky says
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?
Paula says
It should equal 1 cup after it’s melted
Barbara says
I see it calls for plain flour but no salt & baking powder. What makes it rise and if it was left out like flour amount can self rising flour be used?
Paula says
Eggs are the leavener. Self rising flour will not work.
Karen Guenther says
This sounds so delicious! Has anyone adjusted this recipe to high altitude? I live at 7500 feet and I am afraid to try this. Any help is greatly appreciated.
Mari says
Flour amount also? Making now! Will have to look at whipping cream one-
Lenore says
How many cups of flour to use? I didn’t see it listed in the recipe. Thanks!
Paula says
I was gone for the day and just got back and an email about it. It’s correct now, 3 cups. Thanks for letting me know
Jean Hamilton says
I don’t see the flour measurement…?
Paula says
3 cups, it’s corrected, thank you!!
Gayle says
How much flour?
Roger Drenga says
How much Flour ??
Phyllis says
what is the flour measurement, seems to be missing. Thanks.
Pam says
I’ve read, and reread the recipe, and comments, directions, but I just can’t find how much flour to use. Thank you for sharing your recipe.
Paula says
I know, I’m so so sorry!! I left it out by mistake 🙁 It’s correct now
Cheryl B. from Kanakee says
Where is the flour amount???
Beth says
Your instructions say to add flour, but no flour listed in ingredients! How much and what type of flour???
Paula says
all-purpose and 3 cups, so sorry I omitted that 🙁 that’s pretty important 😜
js says
This cake sounds great, but there is no flour in the recipe list. How much flour is needed? Also all purpose flour or cake flour?
Bret Estes says
Your Melted Ice cream Pound Cake recipe does NOT show any flour, soda or salt included
Paula says
there is no baking soda/powder or salt. I corrected the flour
Lidah Johnson says
There is no flour in the ingredients. Is that a typo? Anything else left out? Glad I read it several times
Paula says
Nothing else was omitted, so sorry. And I read over and over that proofreading, I must have been tired. It’s corrected
Janet Wimmer says
The printable recipe does not list the amount of flour to use in the cake. How much flour is needed?
Thanks
Marie says
How much flour? Missing from the list of ingredients. Cannot wait to try this recipe.
Mari says
May try this today-what kind of glaze did you put on top? Thank you!
Paula says
powdered sugar, milk, and flavoring. I corrected it. thank you!
Geo says
Hi Sounds good but there is no flour please help
Barbi says
I am a gourmet baker by profession… But yours is the only blog I read. Your recipes are fabulous and always spot on! However… I’m trying to look at the recipe for your melted ice cream I love poundcake and there ads at the bottom of the ingredient list that prevent me from seeing the amounts of flour, leavening, etc. apparently this is the only pound cake recipe that shows only the partial list of ingredients. I was just going to ad lib but Decided against it. I don’t use many recipes that I haven’t created… So I don’t want to risk a failure. Can you help? Thank you. Again – I commend you on the great job you do! I wish I had the time to do a blog… But I am stretched way too thin right now! I have a business, am a personal chef three days a week and I teach, and do all the other things us “household engineers” do!! Again – warmest appreciation for all you do !
Paula says
What an amazing comment!! Thank you so much!!! And, it wasn’t the ads, I forgot to list the flour in the recipe, 3 cups all-purpose. It’s corrected now. I didn’t use baking soda or salt, I really don’t like to for pound cakes. So the eggs are the only leavener.
Diane Fargen says
From Scratch Melted Vanilla Ice Cream Pound Cake doesn’t say how much flour to use.. I have never made a pound cake and would need measurements the first few times.