Grandma Merkley’s Angel Food Ice Cream Cake is a family favorite we’ve made for decades. It’s also the easiest way to make a big, fun freezer dessert that feels combined two of our favorite ingredients: Angel food cake and ice cream!
With this simple dessert, you get fluffy angel food cake layered with your favorite ice cream flavors, plus sprinkles or candy if you want to make it extra cute.
What makes this recipe so special is how flexible it is. You can use two or three ice cream flavors, mix in crushed cookies or candy, and customize it for birthdays, holidays, sleepovers, or summer parties.
If you love this recipe, be sure to try Ice Cream Sandwich Cake, Oreo Ice Cream Cake and Butterfinger Pie, all easy desserts that are perfect for gatherings.
Why we think you’ll love it:
- Easy to customize. Use your favorite ice cream flavors and toppings to switch things up.
- Make ahead friendly. Prep it in advance and keep it in the freezer until ready to serve.
- Fluffy cake layers freeze well. Angel food cake stays light and easy to slice, not dense or icy.
- Layering locks it together. Slightly softened ice cream freezes into firm layers so the cake holds its shape.
Angel Food Ice Cream Cake Ingredients
- Angel food cake mix plus ingredients listed on the box (1 sixteen ounce box): Creates a light, airy cake that pairs perfectly with rich ice cream.
- Ice cream ideally 2 to 3 different flavors (4 quarts): Forms the creamy layers and allows you to customize the dessert with your favorite flavors.
- Toppings optional (sprinkles, candies, crushed cookies or chocolates): Add texture, color, and fun flavor to finish the cake and make it feel extra special.
How to Make Angel Food Ice Cream Cake
CAKE. Make angel food cake as directed on the box and let cool completely. While the cake is cooling, remove ice cream tubs from the freezer to soften just enough to be able to spread. Remove the cake from the pan and tear it into small pieces.
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 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. 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 the cake back into the freezer to firm it up.
Freeze for at least 2 hours before cutting and serving.
Favorite Ice Cream Combos
- Strawberry + Vanilla + Cheesecake > Tastes like strawberry shortcake meets cheesecake, super classic and kid-friendly.
- Cookies and Cream + Vanilla + Chocolate > The safest “everyone loves it” combo, and it looks great sliced.
- Mint Chocolate Chip + Chocolate + Vanilla > Like a minty chip sundae in cake form, especially good with crushed Oreos between layers.
- Butter Pecan + Vanilla + Caramel Swirl > Cozy and rich, perfect with toasted nuts or a caramel drizzle on top.
- Rocky Road + Chocolate + Coffee > Chocolatey, marshmallow-y, and a little grown-up with coffee, amazing with chopped almonds sprinkled between layers.
Kristyn’s Recipe Tips
- Let the ice cream soften just enough to spread easily, but not melt too much.
- Change the ice cream flavors to your favorites.
- Use a serrated knife warmed under hot water for cleaner slices.
- 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.
- Line the pan lightly with plastic wrap for even easier removal.
- Try fun flavor combos like chocolate and vanilla or strawberry and cookies and cream.
- 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.
- This dessert is best made a day ahead so it has plenty of time to freeze and set properly.
- Let sit at room temperature for 5 to 10 minutes before slicing for the cleanest cuts.
Angel Food Ice Cream Cake Recipe
Video
Ingredients
- 1 (16-ounce) box angel food cake mix plus any ingredients listed on the box
- 4 quarts ice cream ideally 2–3 different flavors
Toppings
- sprinkles, candies, crushed cookies or chocolates (optional)
Instructions
- 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.
Notes
- Let the ice cream soften just enough to spread easily, but not melt too much.
- Change the ice cream flavors to your favorites.
- Use a serrated knife warmed under hot water for cleaner slices.
- 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.
- Line the pan lightly with plastic wrap for even easier removal.
- Try fun flavor combos like chocolate and vanilla or strawberry and cookies and cream.
- 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.
- This dessert is best made a day ahead so it has plenty of time to freeze and set properly.
- If you are hoping to transport this cake to serve at an outdoor party, we suggest buying a block of dry ice. Store the cake with the dry ice in a cooler. Be sure to give the cake enough time to thaw a bit before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
After the cake has been assembled, put it in the freezer. Once frozen, wrap the whole cake or slices in plastic wrap, then foil, or store in an airtight container to prevent freezer burn. Freeze slices: Slice, freeze pieces on a baking sheet until firm, then transfer to a freezer bag with parchment between slices. For best results, use within 2 weeks, but it may last longer.
If you are hoping to transport and serve this cake at 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.
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This recipe was first shared June, 2020.
pHqghUme
Made this for my daughter’s birthday and it was GONE by the end of the night! Sooo yummy!!