Raspberry Ice Cream Cake | Everyday Food with Sarah Carey

Maybe you're doing some last-minute entertaining or going to a dinner party. Perhaps you just want to treat your family without spending a lot of time in the kitchen. Well, here's a perfect recipe that's fast but special, no matter the scenario.
Sarah's Tip of the Day:
In the video, I'll show you one of my favorite kitchen tools: It makes layering and spreading so much easier. I'll also tell you my trick for cutting the ice cream cake into clean slices (those frozen raspberries can get very hard!). Finally, I'll give you ideas for a beautiful presentation -- as if the cake needed any improvement!
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Recipe Ingredients:
1 loaf pound cake, sliced horizontally into thirds
1 1/2 cups raspberries (6 ounces)
1 pint vanilla ice cream, softened
Confectioners' sugar, for serving
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Raspberry Ice Cream Cake | Everyday Food with Sarah Carey