Cake and Ice Cream Cake recipe

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Ingredients

1 (10 inch) angel food cake
½ gallon strawberry ice cream

Nutrition Info

146 calories
carbohydrate: 26.8 g
cholesterol: 11.1 mg
fat: 3.5 g
fiber: 0.8 g
protein: 2.9 g
saturatedFat: 2 g
servingSize: -
sodium: 232.8 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Take ice cream out of freezer to soften. It should be easy to spread and not melted.

  2. Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.

  3. Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

Recipe Yield

1 10 inch tube pan

Recipe Note

Quick, easy, and refreshing. Use any flavor ice cream. If you use sherbet or sorbet, it can be a very low-fat dessert.

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