If you're in the mood for an ice cream cake, but don't want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.
1 (10-inch) angel food cake
1/2 gallon any flavor ice cream
Directions
Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).
Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you've used up all the cake and ice cream.
Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.
=> Ice Cream Cake Recipe: Ice Cream Sandwich Cake Recipe
A delicious and really easy to make ice cream sandwich dessert recipe. For a little variety, try caramel ice cream topping instead of, or in addition to, the chocolate topping. Additional garnishes - nuts, candy sprinkles and maraschino cherries
16 - 24 ice cream sandwiches
1 (16 oz.) container frozen whipped topping
1 (12 oz.) jar chocolate hot fudge topping
1 (1.5 oz.) chocolate candy bar, grated
Directions
In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.
Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.
Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.
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