Reviewed: Jan. 19, 2012

This was so good-light tasting, not too sugary and perfect for a summertime dessert. It was easy to fix but we had to do it in stages. this is definitely a keeper recipe for my house.

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Reviewer:

VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

Reviewed: Feb. 10, 2011

I make this for my husband birthday party and it was easy and it was a success with everyone. I make my own cake. I really didn't like the icing and am going to make this cake again for my girlfriend birthday and she ask me to do a cake that is light. I will use sugar free ice cream and will use the cool whip icing. Next time I will let my cake freeze before I ice it. Again the soft churn ice cream spreads easy when you let it soften, but I do think I will use my mixer and try it that way this time.

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Reviewer:

bhale

Reviewed: Jul. 12, 2010

Loved it!! This was so delicious & really not as hard to make as I thought it was going to be. I think the key is following the directions carefully of putting each layer back in the freezer each time you add the ice cream...it's a little extra work but helps to prevent the ice cream from melting. I did make a few minor changes: I used 2 9" round pans and cut each one in half to get the four layers of cake. I took the suggestion of another reviewer and put the ice cream in my stand up mixer straight from the freezer and made it creamy (almost like soft serve ice cream), which really made it easy to spread onto the layers of cake, however I would not reccommend this if you do not have a heavy duty mixer. And the last change I made was that I did not use the recipe for the icing but used another recipe from the site "Cool Whipped Topping". This turned out so great!!

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Reviewer:

mandalin84

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Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 11, 2010

excellent- I have made this twice. Both times I have been very pleased and received rave reviews! I did not use the angel food cake- but made my own layers- excellent!!!

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Reviewer:

Zenaphobe67

Reviewed: May 15, 2010

This recipe was surprisingly easy! I used a smaller angel food cake and just split it into thirds, it was still plenty!! Whipping the ice cream is also a great idea, made it very easy. I whipped some crushed Heath bar into the crust for an extra touch. Great cake!

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Reviewer:

JoleneK

Reviewed: Jan. 31, 2010

I made this for my birthday and it was FANTASTIC!! One thing if you are going to make this once you have spread the ice cream on the cake slices before you put them together let them sit in the freezer for another 10-15 min. Then put them together. Also if you put chocolate and coffee ice cream on white cake if is so good!!!

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Reviewer:

AGBAGB

Reviewed: Jul. 25, 2009

Excellent. Made the mistake of making the flag cake also listed and it was a flop! The Round layer one. No flavor! This was a HUGE HIT with my kids and hubby too! This is going in our regular dessert rotaiont YUM. Easy too!

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Reviewer:

7spoons

Cooking Level: Expert

Reviewed: Jul. 7, 2009

Great idea! Layered it with homemade strawberry and blueberry ice cream and topped it off with cream cheese whipped cream frosting. Yumm.

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Cooking Level: Intermediate

Reviewed: Jul. 4, 2009

This is a great recipe. My SIL asked for an OREO cookie ice cream cake for her 50th birthday. I varied the recipe a little and it was wonderful. A hit all the way around. I noticed one reviewer on here mentioned that her cake crumbled during the cutting of the angelfood cake and I have a suggestion. Before cutting the cake into layers you should freeze it. As a cake artist and baker I can tell you that frozen cakes cut better and keep their form as opposed to warm or freshly baked cakes. Once cut and assembled the taste is just as good as that out of the oven, but you are able to do so much more with the cake as far as carving and creating interesting shapes.

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Reviewer:

DitzyDame

Cooking Level: Intermediate

Reviewed: Jul. 2, 2008

I just made a variation of this cake for my daughter's 4th birthday. She loves pink and strawberries, so I bought a strawberry angelfood cake and strawberry ice cream and layered them. Then, I iced it with strawberry Cool Whip. It was very easy, very pink, and tasted very good.

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