ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

No-Bake Ice-Cream Angel Food Cake

Prep time 20 mins
Freeze time 8 hrs, 30 mins
Yield Makes 12 servings

Ingredients

  • 1 (10-inch) angel food cake
  • 1 pint chocolate ice cream
  • 1 pint vanilla ice cream
  • 1 pint strawberry ice cream
  • Whipped Cream Frosting
  • 1/4 cup slivered almonds, toasted

How to Make It

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

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

  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.

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