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Ingredients1 h 15 m servings 375
Original recipe yields 8 servings (1 springform pan)
- 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.
- Freeze cake until solid, at least 1 hour.
- Remove from freezer just before serving. Remove outer part of pan, keeping the bottom intact, and slice cake.
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- Cook's Note:
- Use frozen yogurt in place of ice cream, if desired.
Per Serving: 375 calories; 14.9 55.7 7.1 58 424 Full nutrition