This 3-Ingredient Dessert Is Pure Genius and Takes Only 15 Minutes

Plus, it uses a store-bought shortcut.

Desserts don’t have to be complicated. Sometimes, you’ll feel inspired to spend hours making chocolate croissants, while other times, you just want something quick and tasty. Simple desserts like frozen graham cracker treats and strawberry shortcakes don’t require much time or ingredients but can satisfy your cravings.

On the warmest summer days, you might go to the freezer for a cold and refreshing treat like mango sorbet or a batch of frozen peanut butter bananas instead of something you’ll have to bake in the oven. Luckily, we recently discovered a new frozen dessert that is the best of both worlds. Plus, it takes less than 15 minutes to prepare and is so versatile–it can be enjoyed on casual nights or for a special occasion.

How to Make 3-Ingredient Ice Cream Cake

Instagram user @jessiejanedaye posts a variety of approachable dishes and recently shared something sweet that caught our eye–an ice cream cake. All you’ll need is a loaf-style pound cake (frozen store-bought works perfectly), ice cream, and a tub of whipped topping.

Before starting, allow the pound cake to thaw for 30 to 45 minutes (if frozen) so you can cut through it easily. The ice cream must be softened enough, around 5 to 10 minutes, so it can easily be spread in an even layer. While the cake takes less than 15 minutes to assemble, it will require a few hours to freeze so just plan ahead.

Here’s how to make this easy ice cream cake:

1. Line an aluminum loaf pan with parchment paper, leaving some hanging over the edges of the pan.

2. Slice the thawed pound cake lengthwise into three even slices. Place the bottom layer of the pound cake into the prepared pan.

3. Scoop some of the softened ice cream onto the pound cake and spread it into an even layer, about a 1/2-inch thick.

4. Add the middle slice of pound cake and another layer of ice cream, followed by the final layer of pound cake.

5. Cover the cake with the overhanging parchment or with plastic wrap. Freeze for 2 to 3 hours. While the cake freezes, place the whipped topping in the refrigerator so it has plenty of time to thaw.

6. When you’re ready to serve, spread the whipped topping over the top of the cake and let it sit on the counter for 5 to 10 minutes to warm and soften slightly. For easy slicing, run a knife under hot water (and then dry it completely) before cutting it into the cake.

Ways to Customize 3-Ingredient Ice Cream Cake

• Use homemade cake. You can bake any kind of dense loaf cake for this recipe. For the best results, be sure the cake is completely cooled before slicing it to avoid crumbling.

• Make or mix ice cream flavors. Use any ice cream you wish for this recipe, including homemade ice cream. You can make it with just one flavor or go with a combo, like strawberry and chocolate or vanilla and caramel.

• Add a fruit layer. Layer sliced strawberries or raspberries on the ice cream before adding the next cake layer. Or, you can add fresh fruit to the top of the cake just before serving.

• Get creative with toppings. For a creamier topping, fold in half a tub of any flavor of prepared buttercream frosting into the frozen whipped topping–using chocolate buttercream will give the whipped topping a rich mousse-like texture. Instead of frozen whipped topping, you can use stabilized whipped cream. You can also add chopped nuts or candy to the top of your ice cream cake. For a decadent finishing touch, add a drizzle of salted caramel sauce.
  
  Feel free to get creative and put your own spin on this recipe–that’s our plan, all summer long.

Read the original article on All Recipes.