Recipe Ingredients
- 8 cups Neapolitan ice cream
- 1 pound cake, cut into 1-inch slices
- 4 cups marshmallow creme
Recipe Directions
- Line a 3-quart bowl with plastic wrap. Allow ice cream to sit at room temperature for 10 minutes until softened.
- Scoop ice cream into bowl, pressing down firmly to fill any gaps. Place pound cake slices in an even layer over ice cream, trimming the slices as needed to fill any gaps. Cover top of bowl with plastic wrap and freeze for 4 hours or overnight until ice cream is firm.
- Invert cake onto a serving plate or cake stand. Remove bowl and plastic wrap. Spread marshmallow creme evenly over cake. Using the back of a spoon or spatula, create peaks. Toast marshmallow creme with a food grade blow torch until golden-brown. Slice and serve.
