Prep 15 mins
Cook 0 mins
It looks as good as it tastes!
- 1 (8 inch) angel food cake
- 1⁄2 gallon vanilla ice cream, slightly softened
- 2 quarts fresh strawberries
- sugar, to taste
- Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in.x 2-in. baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
I had this recipe from a magazine and I made it a few nights ago. OH MY GOSH it is amazing. by far the best ice cream cake i've ever had in my life....and I love love LOVE ice cream cake! Thanks for posting.