How To Make Angel Food Ice Cream Cake
This ice cream cake is the perfect chilled and layered dessert that you can customize with your favorite flavors. It’s inspired by angel food cake, too.
Make the angel food cake according the recipe on the box. Cool completely before removing it from the pan, then tear it into small pieces. Evenly divide the pieces into 2 bowls.
While the cake is cooling remove the ice cream tubs from the freezer to soften just enough to be able to spread it.
To layer the cake, add softened ice cream to the bottom of an angel food cake pan, then add the cake pieces from one of the bowls. Repeat layers ending with a final layer of ice cream. Freeze overnight.
Dip the pan into hot water for a few minutes. Place a plate on the top of the pan and then flip it over. The cake should slide right out onto the plate.
The outer layer of the cake will be a little melted so place the cake back into the freezer to firm it up.
- Calories: 367.26kcal
- Fat: 14.59g
- Saturated Fat: 8.97g
- Monounsaturated Fat: 3.93g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 53.28g
- Fiber: 1.05g
- Sugar: 43.76g
- Protein: 6.26g
- Cholesterol: 58.08mg
- Sodium: 316.75mg
- Calcium: 208.26mg
- Potassium: 286.06mg
- Iron: 0.19mg
- Vitamin A: 155.76µg
- Vitamin C: 0.79mg
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