Imagine a dessert so divine it feels like you're biting into a cloud of pure deliciousness! This Ice Cream Angel Cake is not just a dessert; it's a culinary masterpiece that combines the light, airy texture of angel food cake with creamy vanilla ice cream, fresh strawberries, and a decadent chocolate drizzle. Perfect for summer gatherings, special occasions, or when you simply want to treat yourself to something extraordinary, this recipe will transform your ordinary dessert experience into an unforgettable sweet sensation.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 angel food cake
- 1 quart vanilla ice cream
- 1 cup fresh strawberries, sliced
- 1/2 cup chocolate syrup
- Whipped cream for topping
Instructions
- Begin by gathering all your ingredients: 1 angel food cake, 1 quart of vanilla ice cream, 1 cup of fresh strawberries (sliced), 1/2 cup of chocolate syrup, and whipped cream for topping.
- Preheat your oven to 350°F (175°C) if you plan to bake your own angel food cake. If you are using a store-bought cake, you can skip this step.
- If you are making the angel food cake from scratch, prepare the batter according to your preferred recipe or package instructions. Once mixed, pour the batter into an ungreased angel food cake pan.
- Bake the angel food cake in the preheated oven for about 30 minutes, or until the cake is golden brown and springs back when lightly touched. If using a store-bought cake, skip to the next step.
- Once the cake is baked, remove it from the oven and let it cool upside down in the pan for about 15-20 minutes. This will help maintain its height and texture.
- While the cake is cooling, take the quart of vanilla ice cream out of the freezer to soften slightly for easier serving.
- After the cake has cooled, carefully remove it from the pan and place it on a serving platter. Use a serrated knife to slice the cake into even layers, about 1-2 inches thick.
- Begin layering the cake by placing the first slice on the platter. Spread a generous layer of softened vanilla ice cream over the top of the cake slice.
- Add a layer of sliced fresh strawberries on top of the ice cream, distributing them evenly.
- Drizzle some chocolate syrup over the strawberries and ice cream for added flavor.
- Repeat the layering process with the remaining slices of angel food cake, ice cream, strawberries, and chocolate syrup until all ingredients are used, finishing with a layer of ice cream on top.
- Once assembled, top the final layer of ice cream with a generous dollop of whipped cream.
- For added decoration, you can garnish the whipped cream with a few extra strawberry slices and a drizzle of chocolate syrup.
- Place the assembled Ice Cream Angel Cake in the freezer for about 10-15 minutes to firm up before serving.
- When ready to serve, slice the cake into wedges and enjoy this delightful dessert with family and friends!
Tips
- Use softened (but not melted) ice cream for easier spreading and layering.
- Freeze the cake between layers to help maintain its structure and prevent melting.
- For a professional presentation, use a serrated knife to create clean, even cake slices.
- If preparing in advance, cover the cake loosely with plastic wrap before freezing to prevent freezer burn.
- For extra flavor variation, experiment with different ice cream flavors like strawberry or chocolate.
- Allow the cake to sit at room temperature for 5-10 minutes before serving to soften slightly and enhance flavor.
- Use fresh, ripe strawberries for the best taste and visual appeal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
