Rating: 4 stars
35 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

Quick, easy, and refreshing. Use any flavor ice cream. If you use sherbet or sorbet, it can be a very low-fat dessert.

Recipe Summary

prep:
30 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
12
Yield:
1 10 inch tube pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Take ice cream out of freezer to soften. It should be easy to spread and not melted.

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  • Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.

  • Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

Nutrition Facts

146 calories; protein 2.9g; carbohydrates 26.8g; fat 3.5g; cholesterol 11.1mg; sodium 232.8mg. Full Nutrition
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