Easy No-Bake Strawberry Ice Cream Cake
Ingredients
- 1 (10 inch) prepared angel food cake
- 2 pints strawberry ice cream
- 1 (8 ounce) container frozen whipped topping, thawed
- 6 large fresh strawberries, sliced
- 1 sprig fresh mint, leaves picked
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.
- Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.
- Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.
Source
Original recipe: View Original