Fourth of July Ice Cream Cake

12-14 Servings

ingredients

  • 1 prepared angel food cake (10 inches)
  • 2 quarts strawberry ice cream, softened
  • 1 quart vanilla ice cream, softened
  • 2 1/2 cups whipping cream
  • 2 tablespoons confectioners' sugar
  • Decorative mini paper flags, optional

directions

Cut cake horizontally into four equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Immediately place in freezer. Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer.

In a mixing bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form. Frost top and sides of cake. Freeze until serving. Decorate with mini flags if desired.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6566

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