Layered Ice Cream And Angel Food Cake
This classic party dessert features layers of light angel food cake and three different flavors of ice cream. The entire cake is frosted with a simple whipped topping and frozen solid, making it easy to slice and serve.
An original recipe by Forkin
- Total time
- 4 hr 20 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 616 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcsangel food cake, store-bought
filling
- 475 mlstrawberry ice cream
- 475 mlvanilla ice cream
- 475 mlchocolate ice cream
frosting
- 225 gwhipped topping, thawed if frozen
- 0.1 mlred food coloring(optional)
Equipment
freezer-safe plate · offset spatula · mixing bowl · serrated knife
The method
Step by step
- 1
Set the tubs of ice cream out on the counter to soften slightly for about 15 minutes, which will make them easier to spread.
About 15 min
Cook’s note: The ice cream should be spreadable but not melted.
- 2
Using a long serrated knife, carefully slice the angel food cake horizontally into four even layers.
About 5 min
Cook’s note: Use a gentle sawing motion to avoid compressing the delicate cake.
- 3
Place the bottom cake layer on a freezer-safe plate or cake board.
About 1 min
- 4
Evenly spread the softened strawberry ice cream over the bottom cake layer.
About 2 min
Cook’s note: An offset spatula works well for getting an even layer.
- 5
Top with the second cake layer and spread the softened vanilla ice cream over it.
About 2 min
- 6
Add the third cake layer and spread the softened chocolate ice cream on top.
About 2 min
- 7
Place the final cake layer on top to complete the stack.
About 1 min
- 8
If using, gently stir the red food coloring into the whipped topping until you achieve a uniform color.
About 1 min
- 9
Frost the top and sides of the entire cake with the whipped topping.
About 5 min
Cook’s note: Don't worry about making it perfect; a rustic look is fine.
- 10
Carefully transfer the cake to the freezer and freeze for at least 4 hours, or until completely firm.
About 1 min
Cook’s note: For clean slices, run a long knife under hot water and wipe it dry before each cut.
Per serving
Nutrition
- Calories
- 616.4kcal
- Protein
- 10.5g
- Carbs
- 86.1g
- Fat
- 27.1g
- Fibre
- 1.5g
- Sugar
- 64.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover cake loosely covered in the freezer.
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