SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Friday: Our 'Fridge Raiders' Are Turning Your Thanksgiving Leftovers into 3 New Meals

ADVERTISEMENT

Katie Lee's Candy Cane Ice Cream Cake

Serves 8

Aired

INGREDIENTS
  • 1 pound cake
  • 1 pint vanilla ice cream, softened
  • 3/4 cup crushed candy canes
  • Confectioner’s sugar
PREPARATION

Line a loaf pan with plastic wrap so that it hangs over the edges. Using a serrated knife, slice the pound cake horizontally into thirds. Place the top layer of the cake in the bottom of the pan, cut side up. Spread half of ice cream on top and sprinkle with half of the candy canes. Top with middle layer of cake. Repeat with remaining ice cream and candy canes.

Wrap tightly with plastic. Freeze at least 6 hours and up to overnight. Remove cake from freezer 20 minutes before serving. Turn cake out of pan and remove plastic wrap. Dust with confectioner’s sugar and serve.

COMMENTS