Ingredients Jump to Instructions ↓

  1. 16-ounce purchased frozen pound cake

  2. 1/4 cup seedless blackberry jam, stirred

  3. 1 1/2 quarts homemade or good-quality vanilla ice cream , slightly softened

  4. 4 ripe nectarines , halved, pitted, sliced

  5. 1 pint fresh blackberries

  6. 3 tablespoons sugar Whipped cream

Instructions Jump to Ingredients ↑

  1. Remove cake from loaf pan; line pan with plastic wrap, leaving overhang. Cut cake lengthwise into four 1/2-inch-thick slices, keeping slices in order. Place bottom cake slice in prepared pan. Spread 1/2-inch-thick layer ice cream over cake. Spread jam over bottom side of second cake slice; place jam side down in pan. Repeat layering 2 times. Cover with plastic and freeze until set, at least 2 hours or overnight. Toss nectarines and blackberries in large bowl with sugar. Let stand until juices to form, about 30 minutes. Using plastic overhang, lift cake out of pan. Remove plastic wrap. Cut cake crosswise into sixteen slices. Transfer slices to plates. Spoon fruit mixture over cake. Garnish with whipped cream, if desired, and serve immediately. Recipe created exclusively for by Bruce Aidells.


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