Fourth of July Ice Cream Cake Recipe

Fourth of July Ice Cream Cake Recipe photo by Taste of Home

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This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice. —Anne Scholovich, Waukesha, Wisconsin

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Fourth of July Ice Cream Cake Recipe

Prep: 20 min. + freezing

Yield: 12-14 Servings

20 20

Ingredients

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

Directions

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.

Originally published as Fourth of July Ice Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p223