- 1 prepared angel food cake (8 to 10 ounces)
- 2 quarts strawberry ice cream, softened if necessary
- 1 quart vanilla ice cream, softened if necessary
- 2-1/2 cups heavy whipping cream
- 2 tablespoons confectioners' sugar
- Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. 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. Freeze until ice cream is firm.
- Beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top and sides of cake. Freeze until serving. Yield: 16 servings.
Originally published as Fourth of July Ice Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p223
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Jul. 1, 2014