We love this idea from Little Park restaurant in the TriBeCa neighborhood of New York City.
The chef created Cinnamon Toast Ice Cream: cinnamon ice cream topped with cinnamon toast croutons. Building on that idea, we say:
Celebrate July, National Ice Cream Month, with an Ice Cream Cake Sundae.
We served it over July 4th weekend, and guests are clamoring for more. Perhaps it’s time for us to start a tradition of ice cream socials.
 The Ice Cream Cake Sundae (photo courtesy Little Park | NYC).
1. SELECT your ice cream flavors and loaf cakes. We chose the basics—chocolate, coffee and vanilla ice cream. For the loaf cakes: carrot cake, chocolate cake and pound cake loaf cakes (we couldn’t find a good banana loaf).
2. SLICE some of the loaf cake(s) into 1/4″ to 3/4 inch slices. These are the cake layers, and the number you’ll need depends on the number of guests and how many slices fit in each serving dish. Wrap them in airtight plastic and set aside.
3. CUT the remaining loaf(s) in as many 3/4″ to 1″ slices as you’ll need. Lightly toast the slices and let cool completely. Then cut them into the crouton size you like (we cut 3/4″ squares), and store them in an airtight container until you’re ready to serve.
4. SERVE: Per the order of each participant, we scooped ice cream on top of pound cake layers. Don’t worry about exact size: You can push the layers into the sundae dish.
5. TELL participants to go forth and garnish!
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