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Ice Cream Cake

By: Patsy

"Here's an easy, quick cake that tastes great during the long hot summers."

Rate/Review | Read Reviews (7)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -9 or 10 inch tube cake

Ingredients

1 (10 inch tube pan) angel food cake
2 quarts strawberry ice cream, softened
4 cups confectioners' sugar
8 ounces cream cheese
1/2 pint fresh strawberries

Directions

Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
Mix cream cheese and confectioner's sugar until light and fluffy.
About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.