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Ice Cream Cake (Vanilla, Strawberry) Recipe

Ice Cream Cake (Vanilla, Strawberry) Recipe

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Ingredients:

Serving

dessert

Directions:

Prep time: 25 minutes
Total time: 2 hours 25 minutes (2 hours freezing)
Serves: 8
Lb strawberries, sliced
Tbsp sugar, divided
Cups fresh blueberries
(15-oz) prepared angel food cake
Cups strawberry ice cream, softened
Toss the strawberries with 1 Tbsp of the sugar; toss the blueberries with the remaining 1 Tbsp of sugar.
Using a serrated knife, slice off the top inch of the cake and carefully set it aside. Leaving a 1-inch wall on either side, cut a trench in the bottom part of the cake. Stop at least 2 inches from the bottom.
Layer strawberries, ice cream, and blueberries in the trench, taking care to stay level with the top of the walls of the cake at the end. (You'll have some fruit left over.) Place the cake lid back on and freeze two hours or overnight.
Just before serving, spoon the remaining fruit over the top of the cake or serve it with each slice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.