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.
Servings 12 servings
Calories 411kcal
Equipment
Ingredients
Cake
- 1 cup Crisco 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 whole 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
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
