Doesn’t this look delectable and simply perfect for hot, summer weather? Next time raspberries go on sale, I’d love to try out this easy recipe from Martha Stewart.

Makes 8 servings

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

DIRECTIONS
1. Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.
2. Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners’ sugar.