Angel food cake layered with strawberry ice cream is simply delicious. Decorate with strawberries and mint leaves for a gorgeous, perfect-for-summertime presentation.
It’s hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I’ve never been able to find out exactly how long it will store, because it’s usually gone in a few days!
Prep Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
8
Yield:
1 ice cream cake
Ingredients
1 (10 inch) prepared angel food cake
2 pints strawberry ice cream
1 (8 ounce) container thawed frozen whipped topping
6 large fresh strawberries, sliced
1 sprig fresh mint, leaves picked
Directions
Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.
Cook’s Note:
After frosting the cake, you can re-freeze until ready to serve.
