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It's hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!


Recipe Summary

20 mins
1 hr
1 hr 20 mins
1 ice cream cake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.

  • Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.

  • Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

Cook's Note:

After frosting the cake, you can re-freeze until ready to serve.

Nutrition Facts

240 calories; protein 4.4g; carbohydrates 36.8g; fat 9g; cholesterol 29.7mg; sodium 368.5mg. Full Nutrition