“Quick, easy, and refreshing. Use any flavor ice cream. If you use sherbet or sorbet, it can be a very low-fat dessert.” - by Susan
Ingredients
Adjust Servings
Original recipe yields 1 10 inch tube pan
Directions
- Take ice cream out of freezer to soften. It should be easy to spread and not melted.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 146 cal
- 7%
- Fat
- 3.5 g
- 5%
- Carbs
- 26.8 g
- 9%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"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 raspber..." See morery version. Yummy!!!"
MARILYNRG
"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 ..." See moredinner 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"
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