Angel Food Ice Cream Cake Recipe
User Reviews
5
Angel Food Ice Cream Cake Recipe
Description
The Angel Food Ice Cream Cake Recipe blends the delicate, spongy texture of angel food cake with cold layers of ice cream, separated by torn cake pieces. After baking and cooling the cake, it's removed from the pan and broken into smaller pieces. Softened ice cream is spread in layers in the cake pan alternated with cake pieces, then frozen overnight to set. The layering produces a dessert with contrasting textures—light cake and creamy ice cream—married in a frozen cake form. Optional toppings such as sprinkles, crushed cookies, or candies can be added once the cake is unmolded for extra flavor and decoration.
The cake is unmolded by briefly dipping the pan in hot water, allowing it to slide out onto a plate. Additional toppings can be applied at this point before refreezing. This dessert is suited to parties and occasions serving chilled sweets, requiring about two hours of additional freezing before serving to ensure firmness.
Variations in ice cream flavors allow customization of this cake, making it adaptable to different tastes. The notes suggest handling for outdoor serving by using dry ice in a cooler to maintain cold temperature and recommend allowing the cake some time to thaw before serving for ideal texture. Flavor combinations such as cookies and cream with cookie dough, lemon with strawberry, or birthday cake with cotton candy offer different flavor profiles.
Ingredients
- 1 (16-ounce) box angel food cake mix plus any ingredients listed on the box
- 4 quarts Ice cream ideally 2–3 different flavors
Toppings
- Sprinkles optional, crushed (cookies and chocolates
- Candy
- COOKIE
- chocolate
Instructions
- Make angel food cake as directed on the box and let cool completely.
- While cake is cooling, remove ice cream tubs from the freezer to soften just enough to be able to spread.
- Remove cake from the pan and tear it into small pieces.
- To layer the cake: Spread about one-third of the softened ice cream in the bottom of an angel food cake pan, then add half the cake pieces from one of the bowls. Repeat layering, adding another layer of ice cream followed by the remaining half of the cake, and then finish with a final layer of ice cream. Freeze overnight.
- To remove the cake from the pan, fill a large bowl with hot water and dip the bottom of the pan into the hot water for a few seconds. Place a plate on the top of the pan, then flip it over. The cake should slide right out onto the plate. The outer layer of the cake will be a little melted. Add any desired toppings at this point, then place cake back into the freezer to firm it up.
- Freeze for at least 2 hours before cutting and serving.
Notes
- To serve at outdoor events, keep the cake cold by storing it with dry ice in a cooler and allow it to thaw slightly before serving.
- Experiment by layering different ice cream flavors to customize the cake's taste.
- After unmolding, add any toppings quickly then refreeze the cake for at least two hours before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 490kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 104mg | 35% |
| Sodium | 190mg | 8% |
| Potassium | 471mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 996IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 303mg | 30% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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