Pink lemonade ice cream cake recipe (1968)

Name: Pink lemonade ice cream cake
Prep time: 30 min
Cook time: 35 min
Total time: 5 h 5 min
Yield: 16
Ingredients: 1 2-layer-size yellow cake mix; 1 quart vanilla ice cream; 6 drops red food coloring; 6 ounces canned frozen pink lemonade concentrate, thawed; 1 cup whipping cream; 2 tablespoons sugar

1960s, Summer, Vintage dessert recipes, Vintage magazines

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

This pink lemonade ice cream cake starts with easy yellow cake mix. You give it that “party pretty” look with frozen pink lemonade concentrate, plus red food coloring in both the ice cream filling and the frosting.

For an easy trim, choose pale pink cream mints topped with icing posies.

Pink lemonade ice cream cake

Yield: 16 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Additional Time: 4 hours

Total Time: 5 hours 5 minutes

Ingredients

1 2-layer-size yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
6 ounces canned frozen pink lemonade concentrate, thawed
1 cup whipping cream
2 tablespoons sugar

Instructions

Prepare cake mix according to package directions; bake in 2 9-inch inch round cake pans. Cool.
Stir ice cream to soften; quickly stir in the red food coloring and 1 cup of the lemonade concentrate.
Spread evenly in foil-lined 9- by 1-1/2-inch round cake pan.
Freeze 2 to 3 hours, till firm.
Place one cake layer on serving plate; add ice cream layer and top with second cake layer.
Whip cream with the remaining lemonade concentrate and the sugar till stiff.
Frost sides and top of cake; trim with rosebud (decorative) candy mints.
Return to freezer for at least 1 hour or till served.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 508mgCarbohydrates: 69gFiber: 1gSugar: 41gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: Easy classic lemonade cake with pudding (1977)

If you liked this post, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

Categories: 1960s, Summer, Vintage dessert recipes, Vintage magazines

Tags: 1967, 1968, 1969, cake, cake frosting, cake mixes, desserts, ice cream, lemon, lemonade, lemons, vintage dessert recipes

Added or last updated: June 19, 2020

One Response

Julie says:

July 4, 2020 at 10:59 am

My childhood friend’s mom always made this for her birthday Boeing up in the 1980s. It has been so hard to find this recipe and this is the closest thing! The only difference is that her frosting was cream-cheese based. This is the most divine cake that exists. Thank you!!

Reply