Wednesday, June 25, 2014

FOURTH OF JULY ICE CREAM CAKE

This is a recipe I got from TOH. They titled it Fourth of July Cake but without the flags it would be perfect for any day.

  • 1 prepared angel food cake (8 to 10 ounces)
  • 2 quarts strawberry ice cream, softened
  • 1 quart vanilla ice cream, softened
  • 2-1/2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • Decorative mini paper flags, optional


  • Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer.
  • In a bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired. Yield: 12-14 servings.


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