New This Month

7-Layer Ice Cream Cake


That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
  • 2 cups raspberry sorbet, softened
  • 1 cup vanilla ice cream, softened
  • 1/2 cup coarsely chopped chocolate wafer cookies
  • 2 large egg whites
  • Cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract


  1. Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).

  2. In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).

  3. Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

Reviews Add a comment

  • kparks2
    6 AUG, 2013
    I am letting mine sit right now and I have not made the meringue topping. I had some left over pound cake sitting in my freezer for a bit as well as some strawberry yogurt that I had been wanting to use up so I figured this was the perfect time to use this recipe. I could not slice it as stated but I was able to lable it and follow the instructions. Great recipe because I always have left over pound cake. Thanks Martha!
  • MS12112631
    19 AUG, 2012
    This recipe was very easy to make, Used a store bought pound cake from the bakery section. Very tasty with the raspberry sorbet and vanilla ice cream. I used mini-oreos for the cookie part. The topping reminded my of a marshmallow topping. It was easy tomake and very tasty. I think I would use a plain whipped topping next time. Was a big hit with the family...Kept everyone guessing what was for dessert.