Ingredients for Angel Food Ice Cream Cake
- 1 (10 3/4 ounce) frozen angel food cake
- 2 quarts vanilla ice cream, softened
- 1 pint fresh strawberries, hulled and sliced
- 1-2 tablespoons sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Angel Food Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Angel Food Ice Cream Cake
- Cut the angel food cake in half horizontally using a long serrated knife.
- Tear one half of the cake into small (approximately 1-inch) pieces and set aside.
- Cut the other half of the cake into 12-14 thin (1/4-inch thick) slices.
- Line a 13x9x2 inch baking pan with waxed paper, letting the edges hang over the sides for easy removal.
- Arrange the thin cake slices in the bottom of the prepared pan, overlapping as needed to cover the bottom.
- Spread 2 quarts (8 cups) of softened ice cream evenly over the cake layer, pressing down gently to smooth the surface.
- Gently press the small cake pieces into the ice cream, distributing them evenly.
- Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.
- Just before serving, hull and slice 1 pint of fresh strawberries. In a small bowl, toss the strawberries with 1-2 tablespoons of sugar (adjust to your sweetness preference).
- Carefully lift the cake from the pan using the overhanging waxed paper.
- Cut the dessert into squares and top each serving with the sweetened strawberries.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
117g
Fat
25g
Carbs
14g
