Strawberry & Angel Food Ice Cream Cake

  • Prep Time 10 min
  • Total Time 80
  • Freeze Time 1 h
  • Makes: 8

Ingredients

  • 1 angel food cake
  • 3 cups strawberry ice cream, softened 750 mL
  • 4 cups 1 quart fresh strawberries, sliced 1 L
  • 2 tbsp sugar 30 mL
  • whipped cream to garnish (optional)

Directions

  • Step 1

    Carefully cut 1 in. (2.5 cm) horizontally off top of cake with serrated bread knife, keeping the round in one piece. Set aside. Carefully hollow out bottom portion of cake, leaving 1/2-in. (1-cm) thick shell (removed cake pieces can be frozen and used for recipes such as trifle or rum balls).

  • Step 2

    Fill cake hollow with ice cream. Put top of cake back in place. Wrap and freeze until ice cream is firm, about 1 hour.

  • Step 3

    When ready to serve, mix strawberry slices with sugar. Slice cake and serve with strawberries on side and top with whipped cream, if using.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 340
  • Fat 5 g
  • Saturated Fat 3 g
  • Carbs 67 g
  • Sugar 53 g
  • Protein 7 g
  • Cholesterol 15 mg
  • Fibre 2 g
  • Sodium 440 mg

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