Cherries with Vanilla Ice Cream
ready in 3 h. 30 min.
Remove 1/2 pound cake from its pan and cut it horizontally into two slices.
Line two aluminum loaf pans with plastic wrap, leaving a 6-inch overhang on two sides.
Place each pound cake slice on the bottom of each aluminum loaf pan and press it firmly. Top each loaf pan with 3 cups of vanilla ice cream. Wrap in plastic and freeze for a minimum of 3 hours (or up to 3 days).
Remove from freezer, invert the cake from the loaf pan and slice into serving portions. Plate with fresh cherries and mint sprigs and enjoy!