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Angel Food Ice Cream Cake

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"Very easy, very yummy. Gifted to me by a best friend. Top cake with chocolate sauce, nuts, whipped cream, or anything tasty!"
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1 h 15 m servings 375 cals
Original recipe yields 8 servings (1 springform pan)

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  • Prep

  • Ready In

  1. Tear angel food cake into pieces. Cover the bottom of a springform pan with a layer of torn angel food cake. Slice ice cream and place a layer on top of angel food cake layer. Repeat layers, pressing each layer down as you go.
  2. Freeze cake until solid, at least 1 hour.
  3. Remove from freezer just before serving. Remove outer part of pan, keeping the bottom intact, and slice cake.


  • Cook's Note:
  • Use frozen yogurt in place of ice cream, if desired.

Nutrition Facts

Per Serving: 375 calories; 14.9 g fat; 55.7 g carbohydrates; 7.1 g protein; 58 mg cholesterol; 424 mg sodium. Full nutrition

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