Flip-Flop Cake

These sandal-inspired ice cream cakes set the mood for a summer party. Better still, it's simple to make with frozen pound cake, ice cream, and Cool Whip.

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  • 1 10 3/4 ounce frozen pound cake, thawed
  • 3/4- 1 cup desired-flavor ice cream
  • 1/2 8 ounce carton frozen whipped dessert topping, thawed
  • Pull-apart licorice twists
  • Bright-color candy wafers and/or round candies
  • Graham cracker crumbs (optional)
Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 319, Fat, total (g) 18, chol. (mg) 101, sat. fat (g) 12, carb. (g) 35, pro. (g) 4, vit. A (IU) 486, sodium (mg) 123, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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