Angel Food Ice Cream Cake

Very easy, very yummy. Gifted to me by a best friend. Top cake with chocolate sauce, nuts, whipped cream, or anything tasty!

Prep Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 15 mins
Servings:
8
Yield:
1 springform pan

Ingredients

  • 1 (9 inch) prepared angel food cake

  • ½ gallon ice cream

Directions

  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
15g Fat
56g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 375
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 45%
Cholesterol 58mg 19%
Sodium 424mg 18%
Total Carbohydrate 56g 20%
Dietary Fiber 2g 6%
Total Sugars 28g
Protein 7g
Vitamin C 1mg 4%
Calcium 229mg 18%
Iron 0mg 2%
Potassium 302mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.