Cake and Ice Cream Cake

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

Cake and Ice Cream Cake


  • 1 (10 inch) angel food cake
  • 1/2 gallon strawberry ice cream


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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