Angel Food Ice Cream Cake is a delightful dessert that combines the lightness of angel food cake with the creamy goodness of vanilla ice cream and fresh strawberries. Perfect for warm days or celebrations, the treat is sure to please everyone around the table.
When it comes to substitutions, you can swap out vanilla ice cream for your favorite flavor if you’re feeling adventurous. If strawberries aren’t your jam, consider using other fruits like blueberries or raspberries; just remember to adjust the sugar based on their sweetness. For those with allergies, be cautious with the ice cream and ensure it meets your dietary needs, as some brands may have allergens like nuts or dairy. Fresh strawberries are ideal, but frozen can work in a pinch if they are thawed and drained well.
Ice Cream & Frozen
Angel Food Ice Cream Cake Recipe
Ingredients
- 1 (8 inch) angel food cake
- 1/2 gallon vanilla ice cream, slightly softened
- 2 quarts fresh strawberries
- sugar, to taste
Instructions
- Cut the angel food cake in half; tear one half into small pieces and set aside.
- Cut the other half into 12-14 thin slices; arrange the slices in the bottom of a waxed paper-lined 13-in. x 9-in. x 2-in. baking pan, overlapping as needed to cover the bottom completely.
- Spread the softened vanilla ice cream over the arranged cake slices, pressing down gently to smooth the surface.
- Gently press the small pieces of torn cake into the ice cream layer, ensuring they are evenly distributed.
- Cover the pan with plastic wrap and freeze until firm, about 4 hours or overnight for best results.
- Just before serving, slice the fresh strawberries and sweeten them to taste with sugar.
- Cut the frozen dessert into squares and top each square with the sweetened strawberries.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 1 of 3: