Ice Cream Pound Cake

Name: Ice Cream Pound Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 227 grams butter; 1 Tbsp whip cream (optional); 710 milliliters flour; 227 grams Sundaes Best Russells Landing Raspberry Hot Fudge Sauce; 1 pint Raspberry Ripple Ice Cream; 3 sprigs mint; 1 pint raspberries; 1 pints sour cream; 710 milliliters sugar; 1 teaspoon vanilla

This recipe serves 9. One portion of this dish contains roughly 8g of protein, 33g of fat, and a total of 849 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for Summer. If you have raspberry ripple ice cream, raspberries, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

1teaspoon

baking powder 227grams

butter 1Tbsp

whip cream (optional)710milliliters

flour 227grams

Sundaes Best Russell's Landing Raspberry Hot Fudge Sauce 1pint

Raspberry Ripple Ice Cream 3sprigs

mint 1pint

raspberries 1pints

sour cream 710milliliters

sugar 1teaspoon

vanilla

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.