Cake and Ice Cream Cake

Cake and Ice Cream Cake

27

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

Ingredients

3 h 30 m {{adjustedServings}} servings 146 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
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Reviews

27
  1. 35 Ratings

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What a delicious quick dessert to make. I used Cherry Icecream with whole cherries in it and this cake was a hit!! I'm going to make Raspberry Sorbet in my icecream maker next time and try a r...

my mother used to make this but cut the angel food cake into 5 thin layers and added fresh strawberries and and drizzles of choc sauce on each layer and then froze it for a couple hours while we...

I used orange sherbet and my family loved this!