If you’re in the mood for an ice cream cake, but don’t want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.
1 (10-inch) angel food cake
1/2 gallon any flavor ice cream
1/2 gallon any flavor ice cream
Directions
Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).
Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you’ve used up all the cake and ice cream.
Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.
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