It's hard to find a summer dessert more refreshing than this easy no-bake strawberry ice cream cake, made with a combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This ice cream cake should keep, covered, in the freezer for 1 to 2 weeks. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!
Ingredients
- 1 prepared angel food cake , 10 inch
- 2 pintss strawberry ice cream
- 1 frozen whipped topping , thawed
- 6 large fresh strawberries , sliced
- 1 sprig fresh mint , leaves picked
Instructions
-
1
Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.
-
2
Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.
-
3
Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.
Nutrition Facts
Per serving
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