Angel Food Ice Cream Cake
A beautiful layered dessert using three flavors of ice cream inside the cake!
Recipe Details
Servings: 12 servings
Calories: 524kcal
Ingredients
CAKE
- One 10 inch store-bought angel food cake
- 1 pint French Vanilla ice cream
- 1 pint Strawberry ice cream
- 1 pint Chocolate Fudge ice cream
FROSTING
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup toasted slivered almonds
Instructions
CAKE
- Cover the cake with plastic wrap and place in freezer for about 30 minutes.
- Let ice cream stand at room temperature for about 20 minutes.
- Slice frozen cake horizontally into 4 equal layers (using a bread knife). Place bottom cake layer on desired serving plate. Spread layer with vanilla ice cream, leaving a ½ inch border around the edge. Top with the second cake layer and repeat layers with strawberry ice cream, cake layer, chocolate and remaining cake layer.
- Wrap the cake in plastic wrap and freeze at least 8 hours, or overnight.
FROSTING
- Beat the whipping cream on high speed until foamy. Gradually add sugar and vanilla, beating until stiff peaks form.
- Remove the cake from freezer and spread frosting on cake. Sprinkle with almonds. Slice to serve, freezing any leftovers.
Notes
- If you prefer to make a homemade cake, try this Angel Food Cake recipe.
- Try sprinkling chocolate chips on top in place of almonds.
Nutrition
Serving: 1serving, Calories: 524kcal, Carbohydrates: 63g, Protein: 9g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 87mg, Sodium: 350mg, Potassium: 373mg, Fiber: 1g, Sugar: 36g, Vitamin A: 1039IU, Vitamin C: 4mg, Calcium: 215mg, Iron: 1mg