Dessert: Striped Ice Cream Cake
Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.
Ingredients
1 c. blueberry jam
2 pt. vanilla ice cream
2 pt. raspberry sorbet
1 pt. peach sorbet
Angel Food Sheet Cake
Instructions
Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.
Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.
Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
Reviews
Add a review for Striped Ice Cream Cake
Nutrition Facts
Serving Size: 36
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
