This recipe adds a delicious twist to ice cream sandwiches by using pound cake and ice cream. Must try!
- 1 frozen Sara Lee® Pound Cake (10-3/4 oz.), thawed
- 1 pt. ice cream, any flavor
- 3/4 cup mini chocolate chips, your favorite candy sprinkles or cinnamon candies
Cut Sara Lee® Pound Cake into 12 slices. Place six on a tray. Place ice cream in a medium mixing bowl. Blend ice cream to soften. Fold in your favorite additions. Spoon onto the 6 Pound Cake slices. Top with remaining pound cake and press together.
Refreeze 10 minutes to firm. Remove from freezer, then roll ice cream portion in chocolate chips, candy sprinkles or cinnamon candies. Serve immediately or wrap individually in plastic wrap and freeze for snacking later!