Cake and Ice Cream Cake Recipe - Allrecipes.com
Cake and Ice Cream Cake Recipe
  • READY IN 3+ hrs

Cake and Ice Cream Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 10 inch tube pan Change Servings
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  • PREP

    30 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Take ice cream out of freezer to soften. It should be easy to spread and not melted.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

What a delicious quick dessert to make. I used Cherry Icecream with whole cherries in it and this cake was a hit!! I'm going to make Raspberry Sorbet in my icecream maker next time and try a raspberry version. Yummy!!!

 
Most Helpful Critical Review
Jul 15, 2010

I did notc care for this recipe.

 
Apr 27, 2005

my mother used to make this but cut the angel food cake into 5 thin layers and added fresh strawberries and and drizzles of choc sauce on each layer and then froze it for a couple hours while we made dinner and ate. it was after doing the dishes we had dessert. drizzle a little choc sauce over each slice. i hadn't thought about this cake in years. thanks marilynrg

 
Aug 04, 2003

I used orange sherbet and my family loved this!

 
Sep 20, 2006

So I took some liberties but stayed true to the concept (kinda). I decided to use the vanilla creme cake and purchased Blue Bell vanilla ice cream (boy am I glad it was on sale, so good!). I cut the pound cake into three layers. Layered with cake, ice cream, cake, ice cream and last layer of cake. Froze to firm up the ice cream. Then I spread cool whip like icing all over cake and added decorations (was my daughter's birthday cake). EVERYONE not only loved it but were highly impressed that I'd made it! The cool whip hide the fact that it looked messy due to my imperfect technique (first time doing something like this). It came out so delicious and easy!! Next time I'll try the chocolate creme cake and rocky road ice cream. The possibilities are endless!

 
Feb 10, 2006

Great recipe! As suggested by other reviewers, I sliced the angel food cake with a serrated knife and then… Just pick your favorite ice cream and toppings and go crazy! Do prepare the day before and put on the freezer, take it out when you serve dinner or about a ½ an hour before you need to serve it. I’ve made this three (3) times and friends keep asking me to make more! You can make a sauce to complement the ice cream you used, if you want to be fancy and/or the occasion demands it (use chocolate syrup for kids!). Last time (for a friend’s 40th) I used strawberry sauce (laced with wine) to soak the cake, it was really nice. Thank you! I don’t have to bake cakes anymore!!!!!

 
Sep 03, 2005

Adaptation: Layer angel cake. Layer peach ice cream. Layer raspberry pie filling. Repeat first two layers. Serve with Tipsy Peach Sauce made either with whiskey, peach brandy or Chambord Liquor.

 
Jun 12, 2006

Today was my daughter Ashley's birthday and she loves angel food cake. As much as I love cooking that's how much I loathe baking, which was one of the reasons this recipe caught my eye. I'm sure both of my Oma's are looking down in despair! Anyway, like others, I changed it up a bit. Instead of breaking up the cake, I split it, put the ice cream on the bottom layer, topped it and glazed it with "Tunisianswife's chocolate glaze on this site. This was a great start Susan and we all (especially Ash) thank you for simple but delicious submission!

 

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Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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