Mixed Berry Ice Cream Vanilla Pound Cake

Introduction

This stunning dessert combines the rich, buttery crumb of a classic vanilla pound cake with the bright, tangy swirls of homemade mixed berry ice cream. You’ll love the contrast of the warm, dense cake against the cool, fruity ice cream, all finished with fresh berries and a cloud of Chantilly cream. It’s the perfect showstopping centerpiece for any summer gathering or celebration.

Prep & Cook Time

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Servings: 12

Ingredients

• 1¾ cups cake flour
• 1¾ teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ⅔ cup unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ½ cup whole milk (room temperature)
• 1 cup heavy cream
• 1 cup whole milk
• ⅓ cup granulated sugar
• 1½ teaspoons vanilla extract
• pinch salt
• ½ cup strawberry jam
• ½ cup blackberry jam
• Chantilly cream
• mixed berries

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1¾ cups cake flour, 1¾ teaspoons baking powder, and ½ teaspoon salt. Set aside.
3. Cream Butter and Sugar: In a large bowl using an electric mixer, beat ⅔ cup room-temperature butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the 3 eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon vanilla extract.
5. Combine Wet and Dry: With the mixer on low, add the dry flour mixture alternately with the ½ cup room-temperature whole milk, beginning and ending with the flour. Mix just until combined.
6. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
7. Make Ice Cream Base: While the cake cools, prepare the ice cream base. In a large bowl, whisk together 1 cup heavy cream, 1 cup whole milk, ⅓ cup granulated sugar, 1½ teaspoons vanilla extract, and a pinch of salt until the sugar is dissolved.
8. Churn Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Assemble Dessert: Slice the cooled pound cake. Place a slice on each plate. Top with a scoop of the swirled mixed berry ice cream.
10. Serve: Garnish each serving with a dollop of Chantilly cream and a handful of fresh mixed berries. Serve immediately.

Variations

• Individual Trifles: Cube the pound cake and layer it in glasses with the ice cream, jams, and fresh berries for a deconstructed parfait.
• Ice Cream Sandwich: Slice the cake horizontally, spread a layer of the softened jams in the middle, add a thick slab of the semi-frozen ice cream, and press to form a giant ice cream sandwich. Slice into bars.
• Grilled Cake: Grill slices of the pound cake for a minute on each side until lightly charred, then top with the ice cream and berries for a smoky flavor contrast.
• Baked Alaska: Use the cake as a base, mound the semi-frozen ice cream on top, cover completely with Chantilly cream, and quickly torch or briefly bake to brown the exterior.

Tips for Success

• Ensure all ingredients for the pound cake (butter, eggs, milk) are truly at room temperature for a smooth, emulsified batter and even rise.
• For the best ice cream texture, pre-chill your ice cream machine bowl thoroughly according to its instructions.
• To create distinct jam swirls, drizzle them in at the very end of churning and fold only once or twice with a spatula.

Storage & Reheating

Store leftover pound cake tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months. The mixed berry ice cream should be stored in an airtight container in the freezer. To serve leftover cake warm, heat slices briefly in a toaster oven or a 300°F oven for 5-7 minutes.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but for a similar tender texture, replace 2 tablespoons per cup of all-purpose flour with cornstarch. For this recipe, use 1¾ cups all-purpose flour minus 3½ tablespoons, and add 3½ tablespoons of cornstarch, then whisk together.

What if I don’t have an ice cream maker?

Pour the ice cream base into a shallow, freezer-safe dish. Freeze for 2 hours, then whisk vigorously to break up ice crystals. Repeat every 30 minutes until firm, then fold in the jam swirls on the final mix.

Can I use different jams?

Absolutely. Any berry jam or preserve will work beautifully. Raspberry, blueberry, or even a mixed berry jam are excellent alternatives.

Why is room temperature important for the cake ingredients?

Room-temperature ingredients emulsify more easily, creating a smooth, homogeneous batter that traps air better, resulting in a lighter, more even crumb.

Can I make the components ahead of time?

Yes. The pound cake can be baked 1-2 days in advance. The ice cream base can be made and refrigerated up to 24 hours before churning. Chantilly cream is best made fresh but can be refrigerated for a few hours.

My ice cream is very hard after freezing. How can I soften it?

Let the ice cream sit in the refrigerator for 20-30 minutes before scooping, or microwave the scoop for a few seconds to warm it for easier serving.