Angel Food Ice Cream Cake Recipe

Angel food ice cream cake topped with crushed oreo.

5 from 16 votes

Angel Food Ice Cream Cake Recipe

Grandma's Angel food ice cream cake is light, creamy, and extra easy. A perfect make ahead dessert for summer and birthdays.

Prep Time45

Cook Time30

Freeze Time8

Total Time9 15

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

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.
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.

Store. After the cake 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.

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