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Cake and Ice Cream Cake

Cake and Ice Cream Cake

  • Prep

    30 m
  • Ready In

    3 h 30 m
Susan

Susan

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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Ingredients {{adjustedServings}} servings

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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

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.
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Reviews

MS.CHEF
35

MS.CHEF

1/8/2004

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 raspberry version. Yummy!!!

MARILYNRG
34

MARILYNRG

4/27/2005

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 made dinner and ate. it was after doing the dishes we had dessert. drizzle a little choc sauce over each slice. i hadn't thought about this cake in years. thanks marilynrg

AMYMCC
23

AMYMCC

8/4/2003

I used orange sherbet and my family loved this!

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