Ice Cream Cake

Preparation info

  • Difficulty

    Medium

  • Makes

    20

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A dazzling make-ahead party cake-colorful as confetti and delicious, too

Ingredients

  • 1 (10) angel food cake
  • 1 qt. strawberry ice cream
  • 1 qt. chocolate ice cream
  • 1 qt. pistachio ice cream
  • 2 c. heavy cream

Method

  • Cut cool cake, made from packaged mix or bakery bought, crosswise in 4 equal layers.
  • Spread tops of 3 bottom layers with ice cream, using a different flavor for each. (You can choose your favorites.) Do one at a time, starting with strawberry, and place immediately in freezer. Proceed with chocolate ice cream; stack on top of strawberry in freezer. Then follow with layer spread with pistachio ice cream. Add top layer of cake. Work fast so ice cream does not melt.
  • Whip cream and use to frost cake. Store in freezer until serving time.