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This pretty, no-bake, Swirled Berry Ice Cream Butter Cake is the go-to summer cake…super easy, super simple, yet so darn delicious. Sweet vanilla butter pound cake, layered with creamy strawberry ice cream, blackberry gelato, and sweet berry jam. Then topped generously with a mixture of whipped cream and berry jam and lots of fresh summer fruit. This cake is no-bake, icey cold, creamy, extra berry-filled, and so very pretty…with very little effort.

Swirled Berry Ice Cream Butter Cake |

I might have said this last summer too. But I feel like I am really embracing ice cream this summer…and using berries in desserts too! In the last month or so, I feel like I’ve made a new ice cream recipe every other day. And I still have more coming (the next two are chocolatey and both are unreal).

It’s funny because ice cream isn’t the easiest to work with since it melts so fast. It always makes for a challenging time when it comes to photos. But man, ice cream is so good. I loved ice cream as a kid, but I have an even deeper appreciation for it now that I’ve experienced new flavors beyond my prized chocolate DQ peanut butter cup blizzards (still the best though).

Swirled Berry Ice Cream Butter Cake |

Anyway, my point in all this is that I’ve got many creamy, ice cold, sweet desserts coming your way. I’m super excited about them. And we’re starting off with a real favorite. Normally I love chocolate, but there’s something so special and so delicious about this cake.

I’ve wanted to make something like this for a long while now. I love the idea of a simple pound cake layered with lots of ice cream. But I wanted to think of a way to make the cake even more special and more delicious.

So I went with a vanilla butter pound cake, creamy strawberry ice cream, sweet jam and then the real secret? Blackberry gelato, which is even lighter and creamier than ice cream. It’s a real Italian summer kind of treat.

Swirled Berry Ice Cream Butter Cake |

The details – let’s talk cake

As you can see, I did bake my own homemade pound cake. It’s just so easy to do and to me, homemade is always best. My recipe uses a good amount of butter, sour cream, eggs, and vanilla, so it’s very flavorful, rich, soft, and fluffy. It’s perfect for layering with sweet berry ice cream.

That said, if you want to use a store bought pound cake, by all means please do so! I get that you might not want to turn your oven on. Or that you might just not have the time.

Store-bought is great in a pinch and will be delicious!

Swirled Berry Ice Cream Butter Cake |

Moving along…the ice cream and gelato

I love to use a mix of creamy strawberry ice cream and then either blackberry or raspberry gelato. If you’re trying to find blackberry gelato, you’ll probably have to get it from a local spot or specialty shop. We have a local brand that sells it, but I couldn’t find anything similar in the store.

If you’re shopping at the grocery store, try Talenti black raspberry chocolate chip gelato. That’s what I used for this cake and it’s soo delicious. The chocolate chips make it even more special too.

For the strawberry ice cream, I used Tillamook Oregano strawberry ice cream, which never fails.

Swirled Berry Ice Cream Butter Cake |

You’ll swirl the ice cream and gelato together, then layer it with the pound cake. I added jam in between each layer for an even sweeter almost juicy bite.

Once the cake is assembled just freeze until extra cold.

Swirled Berry Ice Cream Butter Cake |

Finish it up…

Whip a little cream, then spread it over the top of the cake. Add more jam and lots of fresh berries and slices of stone fruit (I used plums).

Then simply slice and enjoy every last creamy, berry-filled bite of ice cream cake.

Swirled Berry Ice Cream Butter Cake |

To sum this cake up…it’s sweet, heavy on the ice cream, but with just the right amount of vanilla buttery cake. It’s so creamy (it’s the combination of ice cream and gelato), but a little soft and almost juicy from the jam. It’s pretty perfect, and every bite leaves you wanting another…which admittedly is a very dangerous thing.

Plus, it’s especially easy to make, which is why I’m proclaiming this as your go-to summer cake!


Swirled Berry Ice Cream Butter Cake |

Lastly, if you make this Swirled Berry Ice Cream Butter Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Swirled Berry Ice Cream Butter Cake

Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8
Calories Per Serving: 741 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 (9×5 inch) vanilla butter pound cake (homemade recipe follows)
  • 1 1/2 pints strawberry ice cream
  • 1 1/2 pints blackberry or raspberry gelato
  • 3/4 cup blackberry or raspberry jam
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons powdered sugar (optional)
  • fresh berries and stone fruit, for topping


  • 1. Line a (9×5 inch) loaf pan with parchment paper, leaving a 2 inch overhang on both sides.
    2. Using a large serrated bread knife, slice the top dome of the cake off to level the top. Then slice the cake horizontally into 3 layers. Don't stress if they're not each the perfect size. Gently fit the bottom piece of cake inside the loaf pan.
    3. In a bowl, combine the strawberry ice cream and blackberry gelato until swirled/mixed. Don't over mix, you want swirls. Spread half of the ice cream over the bottom piece of cake. Dollop over about 1/4 cup of jam. Add the middle layer of cake, then the remaining ice cream. Dollop over 1/4 cup of jam. Add the top piece of cake, gently press down. Wrap the cake and freeze 4 hours or until frozen.
    4. Before serving, using an electric mixer, whip the cream with the vanilla and sugar (if using) until soft peaks form.
    5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan, then invert it onto a serving plate. Dollop on the cream, then 1/4 cup of jam. Top with fresh fruit. Slice and enjoy immediately.


*Inspired by Williams-Sonoma.
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Vanilla Butter Pound Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1 (9×5 inch) cake
Calories Per Serving: 2353 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 375° F. Grease a (9×5 inch) loaf pan.
    2. In a mixing bowl, beat together the butter and sugar until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt.
    3. Spoon the batter into the prepared pan. Bake 45 minutes, or until the center is just set. Let cool.
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Swirled Berry Ice Cream Butter Cake |

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  1. 5 stars
    I just made this for my mom’s birthday and it was a hit! Presentation was poor, I’m no baker, and definitely lack in the aesthetics department. But, it tasted so good and everyone loved it (especially the kids). It was fun to make too! I think next time I’ll make it a little ahead and freeze separate so that the cake isn’t so dense. And mine didn’t fluff up much but I’m thinking it’s the humidity in San Diego where I live. Thanks for the recipe!

  2. 5 stars
    I also took the shortcut and bought a pound cake (just wish I had gotten a slightly bigger one) and it was still perfect. I used strawberry ice cream, raspberry gelato, and peach blackberry jam with the homemade whipped cream. So good. I froze overnight and didn’t remove the cake until just before cutting. I had no problem with it being overly frozen. It sliced easily and tasted amazing. The easiest dessert to rely on for weeknight dinner guests

  3. 2 stars
    I should have read the comments before I made the recipe. I put this together as instructed in the recipe (added ice cream) and froze for four hours. I also made the pound cake and while it tasted delicious when I took it out of the oven, it wasn’t really the case when I took it out of the freezer to serve. It was so frozen and didn’t have much taste at that point. I now see that you are saying you can assemble everything right before you are ready to serve. That would have been much better I’m sure. I guess I’ll have to try this again! Not exactly the hit that I was hoping for.

    1. Hi Carla,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear this recipe was not enjoyed. Please let me know if there is anything that I can help with! xx

  4. 5 stars
    One of my fav recipes from my fav foodie
    Easy and quick and so yummy
    I use Entenmanns pound cake for a quick go to dessert OR birthday cake !
    Switch up strawberry jam for a change and use black raspberry gelato with chocolate chips in it for added sweetness

    Delish !

    1. Hey Kris,
      Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment!😎🍑 xx

  5. i made this and it was delicious ! only thing i could not find a pound cake at the store so use and angel cake . was great

    1. Hi Jo Ann,
      Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT

  6. I plan to make this for a coworkers birthday, she wants ice cream cake but has a gluten allergy. Could I substitute gluten free flour for the cake part? Or Almond flour? Would any adjustments need to be made for any of the other ingredients so it doesn’t compromise the softness?

    1. Hi Sue,
      You should be just fine to use an equal amount of gluten free flour in the cake portion:) Please let me know if you have any other questions, I hope you love this recipe! xT

  7. 4 hours was not long enough for the ice cream to set. I used the talenti and tillamook strawberry and my cake ended up being a meaty mess. So disappointed.

    1. Hi Morgen,
      Thanks for giving this recipe a try, sorry to hear it was not enjoyed. Sounds like you just need to pop it back in the freezer:) Please let me know if you have any other questions! xx

  8. I made this last night and although it smells amazing, I didn’t get the rise on mine. At best mine is 1 layer! Any idea what went wrong?

    1. Hi Mo,
      Thanks for giving the recipe a try! Did you make the pound cake homemade? I would check your baking powder, if it is old that was definitely the issue for the rising. Please let me know if you have any other questions! xTieghan

      1. 5 stars
        Oh my goodness this was a hit! I actually took the shortcut and purchased pound cakes and cut some extra pieces to fit the loaf pan a bit better. Thank you for inspiring me to make beautiful food. You’ve given so many of your followers recipes that will become family treasures for generations. What a sweet way to finish a wonderful 4th of July meal!

        1. Hey Rosemarie,
          Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?

  9. Hi! I want to confirm for the pound cake it’s SALTED butter? It won’t come out too salty? Thanks!

    1. Hi Jemillie,
      Yes, that is correct, I always use salted butter:) Let me know if you give the recipe a try! xx

  10. Hi! I have loved making your recipes recently!! I want to make this cake for a party, I have read previous comments but I want to make sure I understand correctly. I am going to make the pound cake from your recipe, once I assemble the directions say to put in freezer for four hours. When I take out the cake after 4 hours can it be eaten then? The cake part won’t be too frozen? If I want to serve cake at 8pm then I can put it in the freezer already assembled around 4pm?

    1. Hey Hattie,
      Yes, that is correct! 4 hours is perfect for the ice cream and the pound cake won’t be too frozen. I hope you love this recipe, please let me know if you give it a try! xx

  11. I am a bit confused. I see for make ahead comments. You recommended freezing pound cake separately then thawing and preparing before your serve.

    But your recipe recommends freezing for four hours or until frozen then serving immediately.
    So why thaw it for make ahead?

    How long is too long to keep in freezer already prepared.
    I was going to make this the night before serving.

    1. Hi there,
      I just don’t like to keep this in the freezer for a super long time, I like the cake part to be a little soft and not totally frozen:) I hope this makes sense, you can freeze overnight if that is to your liking. xTieghan

    1. Hi Joyce,
      Sure, that will work well for you!! Please let me know if you give the recipe a try, I hope it turns out amazing for you! xx

    1. Hi Kendall,
      I think that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

    1. Hi Karen,
      I would make ahead and freeze the cake and ice cream separately, thaw the cake, and then assemble when you want to serve:) Please let me know if you have any other questions! xx

  12. Looks so beautiful and delicious at the same time! Would you be able to make the cake before hand and freeze? If so, what would be the best method to freeze it? And recommendation on how to thaw?

    1. Hi Kiley,
      I would probably make the ice cream and then the cake and keep them both separate and then assemble when the cake is thawed and ready to serve. I hope this helps! xTieghan