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Cake and Ice Cream Cake
Recipe by: Susan
Quick, easy, and refreshing. Use any flavor Ice cream. If you use sherbet or sorbet, it can be a very low fat dessert.
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Servings: 14
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Ingredients
  • 1 (10 inch) angel food cake
    •
  • 1/2 gallon strawberry ice cream
    •
Directions
  1. Take ice cream out of freezer to soften. It should be easy to spread and not melted.
  2. Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
  3. Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.
Nutrition
per serving
Calories
125
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
200 mg
Total Carbohydrates
23 g
Dietary Fiber
0 g
Protein
2 g
Detailed Nutrition