Fork up, dive in!

Servings 20 slices
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 3 hours


Double batch of JBGF Simple Layer Cake
1 jar of Mt. Hope Jam
About ½ a tub of ice cream (24 oz total) softened to room temp (we used vanilla but use your fav!)
Melted chocolate



Make the cake per our instructions (omit the lemon curd/frosting, you’re just making the cake) but bake into one large layer on a 9×12 baking dish lined with parchment.

Poke holes in the cake using a straw- the more the better!

Spread jam over the entire cake- go for it!

Spread Ice cream over the top of the jam – this gets a bit messy 😊 

Top with raspberries and use a fork to generously lace the melted chocolate on top

Freeze for at least 3 hours – overnight.  

This is a great make the night before dessert!

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gluten-free, allergy-friendly

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