ANGEL FOOD ICE CREAM CAKE
I made this cake for my grandson's birthday and it was a hit-the children loved the ice cream inside. It looks as good as it tastes!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in. dish, overlapping as needed. , Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
Nutrition Facts :
ANGEL FOOD ICE CREAM CAKE
Make and share this Angel Food Ice Cream Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 15m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in.x 2-in. baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
ANGEL FOOD STRAWBERRY ICE CREAM CAKE
Strawberry ice cream makes a frosty filling for this angel food cake. Starting with a cake mix makes this an easy recipe. From Recipe.com
Provided by Gagoo
Categories Dessert
Time P1DT45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
- Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake.
- With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm.
- Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours.
- To serve, in chilled mixing bowl beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.
- Remove cake from freezer. Spread top and sides of frozen cake with whipped cream. Garnish with fresh strawberries. Serve immediately.
- Variation.
- Chocolate Angel Food Ice Cream Cake: Prepare as above, except add 1/4 cup unsweetened cocoa powder to cake mix. Substitute peppermint ice cream for strawberry ice cream. Spread 1/4 cup fudge ice cream topping on the top of each of the ice cream layers. Substitute 2 to 3 tablespoons coarsely crushed peppermint candies for fresh strawberries.
- Variation.
- Orange Angel Food Sherbet Cake: Prepare as above, except substitute 1/4 cup thawed orange juice concentrate for the 1/4 cup of the water and add 2 teaspoons finely shredded orange peel to cake mix. Substitute orange, lime, lemon, or rainbow sherbet for the strawberry ice cream. Garnish with orange, lemon, or lime peel strips instead of strawberries.
Nutrition Facts : Calories 383.6, Fat 18.6, SaturatedFat 11.4, Cholesterol 67.1, Sodium 227.2, Carbohydrate 50.6, Fiber 0.8, Sugar 21.6, Protein 5.7
More about "angel food ice cream cake recipes"
ANGEL FOOD ICE CREAM CAKE - BETTER HOMES & GARDENS
From bhg.com
4/5 (4)Total Time 6 hrs 45 minsServings 10Calories 543 per serving
- Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
- Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake.
- With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm. Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours.
- To serve, in chilled mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form.
GRANDMA'S ANGEL FOOD ICE CREAM CAKE RECIPE {+VIDEO}
From lilluna.com
5/5 (11)Calories 593 per servingCategory Dessert
- Make the angel food cake according the recipe on the box. *Cool completely before removing it from the pan, then tear it into small pieces. Evenly divide the pieces into 2 bowls.
- * While the cake is cooling remove the ice cream tubs from the freezer to soften just enough to be able to spread it.
- To layer the cake: Add softened ice cream to the bottom of an angel food cake pan, then add the cake pieces from one of the bowls. Repeat layers ending with a final layer of ice cream. Freeze overnight.
- To remove the cake from the pan: Dip the pan into hot water for a few minutes. Place a plate on the top of the pan and then flip it over. The cake should slide right out onto the plate. The outer layer of the cake will be a little melted so place the cake back into the freezer to firm it up.
ANGEL FOOD ICE CREAM CAKE RECIPE - BREYERS
From breyers.com
- Cut Angel Food Cake: Remove the angel food cake from it’s container and set the container aside. Using a serrated knife, carefully cut the angel food cake into 3 even layers.
- Build Layers: Place the smallest layer upside down in the angel food cake container. Scoop 4 to 5 scoops of Breyers® Vanilla, Chocolate, Strawberry Ice Cream ice cream over the top of the first cake layer, then top with the middle cake layer and gently press down to distribute the ice cream.
- Prep Toppings: While your cake is in the freezer, use this time to make chocolate shavings using the chocolate bars and a vegetable peeler. Coarsely chop the freeze-dried strawberries in a food processor.
- Whip Cream: Whip the heavy cream in a bowl with an electric mixer. Beat on medium-high speed until it starts to thicken, then slowly add in the confectioners sugar.
- Remove From Mold: When the cake is fully frozen, run a knife around the edge of the container, then carefully remove the cake from the mold and onto a large plate.
- Add Toppings: Place the berries into the center hole of the angel food cake. Cover the cake with the whipped cream, smoothing the top and sides. Starting at the bottom of the cake, gently press the chocolate shavings into the whipped cream, covering the bottom 1/3 of the cake.
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