Angel Food Ice Cream Cake is creamy, light, & refreshing, made from layers of angel food cake and your favorite ice cream flavor. A scrumptious treat, chilled to frozen dessert perfection!
This family favorite ice cream cake is perfect for all the occasions. You can’t help but smile when you pull this from the freezer! For some other tasty chilled treats try ice cream sandwich cake and cookies and cream ice cream cake.
Grandma’s Famous Ice Cream Cake
There is just something so magical about ice cream cakes, isn’t there?! Maybe it’s just because you take two delicious treats and meld it into one delectable dessert?
All I know is they are a BIG hit in our house and have been for years. It’s a tradition I remember fondly, as my grandma would make this cake all the time! We usually have it for birthdays—everyone loves it!
Although it’s great for any occasion, this chilled treat is especially great in the summertime. Think outdoor picnics and family gatherings. But be sure it stays frozen until just before you ready to serve it. Although, you won’t have a problem eating it all before it melts! Trust me, it is just that good.
How to Make Angel Food Ice Cream Cake
**You can use a homemade angel food cake, angel food cake mix from a box, or just buy a pre-made plain angel food cake from your local bakery
CAKE. Make the angel food cake according the recipe on the box. Cool completely, then remove from the pan. Tear cake into small pieces, and evenly divide the pieces into 2 bowls.
ICE CREAM. While the cake is cooling, remove the ice cream tubs from the freezer to soften just enough to be able to spread it.
LAYER. Spread softened ice cream into the bottom of an angel food cake pan. Add the cake pieces from one of the bowls. Repeat layers ending with a final layer of ice cream. (So the layers will be: ice cream, ½ of the cake, ice cream, other ½ of the cake, ice cream.)
FREEZE. Before freezing, garnish with sprinkles, candies or chocolates (totally optional!) Freeze overnight.
Removing the cake from the pan: Dip the pan into hot water for a few minutes. Place a plate on the top of the pan and then flip it over. The cake should slide right out onto the plate. The outer layer of the cake will be a little melted, so place the cake back into the freezer to firm it up.
Variations + Storing
There are so many ways to change up this cake. Here are a few ideas!
- Add a layer of fruit (strawberries, sliced bananas, etc) in between the layers.
- Toppings: Top with whipped cream, candy, crushed cookies, chocolate curls or sprinkles before freezing for the last time.
- Ice Cream Flavors: We love to change these up with some of our favorites
- Cookies and Cream + Cookie Dough
- Vanilla + Strawberry
- Mint Chocolate Chip + Cookies and Cream
- Birthday Cake + Cotton Candy (kids love this one!)
- Shape: classic angel food cake is the shape of a bundt pan. However, you can easily use other pan shapes to make this ice cream cake.
How to Store? After the cake/ice cream has been assembled put it in the freezer. Once frozen, you can either decorate it to serve or you can wrap it and freeze it for future use. Wrap the entire frozen cake with plastic wrap, then again with aluminum foil. For best results use within 2 weeks, but it may last longer.
Keeping it cold at an outdoor party: If you are hoping to transport and serve this cake an outdoor party I suggest buying a block of dry ice. Store the ice and cake in a cooler. Be sure to give the cake enough time to thaw a bit before serving.
For more frozen treats, check out:
Angel Food Ice Cream Cake Recipe
- 1 (16-ounce) box angel food cake mix plus any ingredients listed on the box
- 4 quarts ice cream ideally 2–3 different flavors
- sprinkles, candies, crushed cookies or chocolates (optional)
- Make angel food cake as directed on the box and let cool completely.
- While cake is cooling, remove ice cream tubs from the freezer to soften just enough to be able to spread.
- Remove cake from the pan and tear it into small pieces.
- To layer the cake: Spread about one-third of the softened ice cream in the bottom of an angel food cake pan, then add half the cake pieces from one of the bowls. Repeat layering, adding another layer of ice cream followed by the remaining half of the cake, and then finish with a final layer of ice cream. Freeze overnight.
- To remove the cake from the pan, fill a large bowl with hot water and dip the bottom of the pan into the hot water for a few seconds. Place a plate on the top of the pan, then flip it over. The cake should slide right out onto the plate. The outer layer of the cake will be a little melted. Add any desired toppings at this point, then place cake back into the freezer to firm it up.
- Freeze for at least 2 hours before cutting and serving.