Easy No-Bake Strawberry Ice Cream Cake

Servings:

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!

Prep
19 min
Cook
66 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 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. 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. 3 Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

Nutrition per serving

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