Prep Time
20 Mins
Freeze Time
8 Hours 30 Mins
Yield
Makes 12 servings

How to Make It

Step 1

Wrap cake in plastic wrap, and freeze 30 minutes. (Freezing makes it easier to cut into layers.)

Step 2

Let ice cream stand at room temperature 20 minutes to soften.

Step 3

Slice cake horizontally into 4 equal layers using a serrated knife. Place bottom cake layer on a serving plate; spread top of layer with chocolate ice cream, leaving a 1/2-inch border around edge. Top with second cake layer; repeat layers with vanilla ice cream, a cake layer, strawberry ice cream, and remaining cake layer. Wrap cake in plastic wrap, and freeze at least 8 hours or overnight.

Step 4

Spread Whipped Cream Frosting on top and sides of cake. Sprinkle top evenly with almonds.

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