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DESSERTS: FROZEN TREATS
Angel Food Ice Cream Cake
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Angel
Food Ice Cream Cake |
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A cake full of
different ice cream flavors...
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CAKE: |
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1
10" |
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store-bought angel food cake |
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1
pint |
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French Vanilla ice cream |
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1
pint |
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Strawberry ice cream |
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1
pint |
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Chocolate Fudge ice cream
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FROSTING: |
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2
cups |
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heavy whipping cream |
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2
Tbs |
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powdered sugar |
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1
tsp |
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vanilla extract |
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¼
cup |
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toasted slivered almonds |
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1 |
Wrap the
cake in plastic wrap and place in freezer for
about 30 minutes. |
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2 |
Let ice
cream stand at room temperature for about 20
minutes. |
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3 |
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 ½" border around the edge. Top
with the second cake layer and repeat layers
with strawberry ice cream, cake layer, chocolate
and remaining cake layer. |
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4 |
Wrap the
cake in plastic wrap and freeze at least 8
hours, or overnight. |
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5 |
When ready
to serve, prepare frosting: Beat the whipping
cream on high speed until foamy; gradually add
sugar and vanilla, beating until stiff peaks
form. |
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6 |
Remove cake
from freezer and spread frosting on cake.
Sprinkle with almonds. Slice to serve. |
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Servings: 12
Cooking Tips:
*If you prefer to make a homemade cake, try our
Angel Food Cake recipe.
**Try sprinkling chocolate chips on top in place of
almonds.
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Recipe
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Ratings:
***Hey,
This One's a Keeper!- would
make it again. "This one took a bit of time, but it was
well worth it, and the cake turned out very pretty too."
-San Diego, CA
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