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Call Me PMc

Cooking. Creating. Sharing

FROM SCRATCH MELTED VANILLA ICE CREAM POUND CAKE {no cake mix}

Jul.posted by Paula 37 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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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 holiday or potluck.

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 Ice Cream Pound Cake

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.

 Melted Vanilla Ice Cream Pound Cake

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  1. Bundt pan
  2. Tilt-head stand mixer
  3. Pure almond extract

 

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.

 Ice Cream Pound Cake

Baking Tips

  1. Read the recipe through completely at least twice so you know what comes next.
  2. A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. 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.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. I used pure almond extract. You can use vanilla, but I do recommend using pure vanilla, not an imitation.
  6. I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.

  Pound Cake

More yummy pound cakes

pound cake
Homemade Orange Marmalade Pound Cake
Lemon Pound Cake
Best Triple Lemon Pound Cake
Carrot 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.

Ice Cream Pound Cake

From Scratch Melted Vanilla Ice Cream Pound Cake

This delicate From Scratch Melted Vanilla Ice Cream Pound Cake is incredibly moist and flavorful. It transports well and makes the perfect recipe for holiday or potluck.

Author: Paula
4.86 from 7 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 12 servings

Equipment

  • electric stand mixer
  • bundt pan

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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 411kcal | Carbohydrates: 53g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 50mg | Potassium: 61mg | Fiber: 1g | Sugar: 52g | Vitamin A: 200IU | Calcium: 30mg | Iron: 0.5mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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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.

Paula
« PERFECT PICNIC FOOD AND TIPS
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Comments

  1. Rita says

    07.06.22 at 4:08 pm

    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!

    Reply
  2. Jacquie says

    10.02.19 at 11:26 am

    Can 1 cup of butter be used instead of shortening?

    Reply
    • Paula says

      10.02.19 at 1:18 pm

      yes

      Reply
  3. Mary Carroll says

    08.30.19 at 6:07 am

    5 stars
    I want to try this one as soon as I get my new oven. I love the detailed instructions about making a pound cake

    Reply
  4. Terry says

    08.29.19 at 5:25 pm

    I have a question do you have a version of the vanilla ice cream pound cake using less sugar or using stevia for diabetics

    Reply
    • Paula says

      09.05.19 at 2:36 pm

      I do not have a lower sugar pound cake recipe at this time, but I’m working on one.

      Reply
  5. Becky says

    07.15.19 at 7:14 am

    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?

    Reply
    • Paula says

      07.16.19 at 10:39 am

      It should equal 1 cup after it’s melted

      Reply
  6. Barbara says

    07.11.19 at 11:48 pm

    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?

    Reply
    • Paula says

      07.12.19 at 3:50 pm

      Eggs are the leavener. Self rising flour will not work.

      Reply
  7. Karen Guenther says

    07.11.19 at 6:32 am

    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.

    Reply
  8. Mari says

    07.10.19 at 2:58 pm

    Flour amount also? Making now! Will have to look at whipping cream one-

    Reply
  9. Lenore says

    07.10.19 at 12:33 pm

    How many cups of flour to use? I didn’t see it listed in the recipe. Thanks!

    Reply
    • Paula says

      07.10.19 at 8:02 pm

      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

      Reply
  10. Jean Hamilton says

    07.10.19 at 12:20 pm

    I don’t see the flour measurement…?

    Reply
    • Paula says

      07.10.19 at 8:03 pm

      3 cups, it’s corrected, thank you!!

      Reply
  11. Gayle says

    07.10.19 at 12:17 pm

    How much flour?

    Reply
  12. Roger Drenga says

    07.10.19 at 12:14 pm

    How much Flour ??

    Reply
  13. Phyllis says

    07.10.19 at 11:18 am

    what is the flour measurement, seems to be missing. Thanks.

    Reply
  14. Pam says

    07.10.19 at 10:32 am

    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.

    Reply
    • Paula says

      07.10.19 at 8:03 pm

      I know, I’m so so sorry!! I left it out by mistake 🙁 It’s correct now

      Reply
  15. Cheryl B. from Kanakee says

    07.10.19 at 10:10 am

    Where is the flour amount???

    Reply
  16. Beth says

    07.10.19 at 10:02 am

    Your instructions say to add flour, but no flour listed in ingredients! How much and what type of flour???

    Reply
    • Paula says

      07.10.19 at 8:04 pm

      all-purpose and 3 cups, so sorry I omitted that 🙁 that’s pretty important 😜

      Reply
  17. js says

    07.10.19 at 9:39 am

    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?

    Reply
  18. Bret Estes says

    07.10.19 at 8:56 am

    Your Melted Ice cream Pound Cake recipe does NOT show any flour, soda or salt included

    Reply
    • Paula says

      07.10.19 at 8:07 pm

      there is no baking soda/powder or salt. I corrected the flour

      Reply
  19. Lidah Johnson says

    07.10.19 at 8:55 am

    There is no flour in the ingredients. Is that a typo? Anything else left out? Glad I read it several times

    Reply
    • Paula says

      07.10.19 at 8:08 pm

      Nothing else was omitted, so sorry. And I read over and over that proofreading, I must have been tired. It’s corrected

      Reply
  20. Janet Wimmer says

    07.10.19 at 8:39 am

    The printable recipe does not list the amount of flour to use in the cake. How much flour is needed?
    Thanks

    Reply
  21. Marie says

    07.10.19 at 8:20 am

    How much flour? Missing from the list of ingredients. Cannot wait to try this recipe.

    Reply
  22. Mari says

    07.10.19 at 8:20 am

    May try this today-what kind of glaze did you put on top? Thank you!

    Reply
    • Paula says

      07.10.19 at 8:12 pm

      powdered sugar, milk, and flavoring. I corrected it. thank you!

      Reply
  23. Geo says

    07.10.19 at 8:08 am

    Hi Sounds good but there is no flour please help

    Reply
  24. Barbi says

    07.10.19 at 7:52 am

    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 !

    Reply
    • Paula says

      07.10.19 at 8:14 pm

      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.

      Reply
  25. Diane Fargen says

    07.10.19 at 7:28 am

    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.

    Reply

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