Best Angel Food Ice Cream Cake Recipes
ANGEL FOOD STRAWBERRY ICE CREAM CAKE
Strawberry ice cream makes a frosty filling for this angel food cake. Starting with a cake mix makes this an easy recipe. From Recipe.com
Provided by Gagoo
Categories Dessert
Time P1DT45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
- Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake.
- With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm.
- Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours.
- To serve, in chilled mixing bowl beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.
- Remove cake from freezer. Spread top and sides of frozen cake with whipped cream. Garnish with fresh strawberries. Serve immediately.
- Variation.
- Chocolate Angel Food Ice Cream Cake: Prepare as above, except add 1/4 cup unsweetened cocoa powder to cake mix. Substitute peppermint ice cream for strawberry ice cream. Spread 1/4 cup fudge ice cream topping on the top of each of the ice cream layers. Substitute 2 to 3 tablespoons coarsely crushed peppermint candies for fresh strawberries.
- Variation.
- Orange Angel Food Sherbet Cake: Prepare as above, except substitute 1/4 cup thawed orange juice concentrate for the 1/4 cup of the water and add 2 teaspoons finely shredded orange peel to cake mix. Substitute orange, lime, lemon, or rainbow sherbet for the strawberry ice cream. Garnish with orange, lemon, or lime peel strips instead of strawberries.
Nutrition Facts : Calories 383.6, Fat 18.6, SaturatedFat 11.4, Cholesterol 67.1, Sodium 227.2, Carbohydrate 50.6, Fiber 0.8, Sugar 21.6, Protein 5.7
ANGEL FOOD SHEET CAKE FOR STRIPED ICE CREAM CAKE
This light-as-air cake stays soft even when frozen. Use it to make our Striped Ice Cream Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes one 13-by-17-inch sheet cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
- Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
- Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
- Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.
ANGEL FOOD ICE CREAM CAKE
I made this cake for my grandson's birthday and it was a hit-the children loved the ice cream inside. It looks as good as it tastes!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in. dish, overlapping as needed. , Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
Nutrition Facts :
ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING
Airy angel food cake and bright lemon sorbet make for a light and satisfying dessert.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 9
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
- Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
PEANUT BUTTER AND JELLY ICE CREAM CAKE WITH ANGEL FOOD CAKE
This ice cream cake has a classic combo of peanut butter and jelly with a layer of angel food cake and strawberry and vanilla ice creams.
Provided by Food Network Kitchen
Time 5h
Yield 8-10
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Dollop with the peanut butter and jelly and spread to coat.
- Scoop the strawberry and vanilla ice creams onto the peanut butter and jelly layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the peanuts. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
ANGEL FOOD ICE CREAM CAKE
Make and share this Angel Food Ice Cream Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 15m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in.x 2-in. baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
PEACHY ANGEL FOOD CAKE ICE CREAM CAKE WITH BOOZY BERRIES
Rum-spiked raspberries sneak into this dessert made with layers of angel food cake, peach sorbet, peach ice cream and lemon whipped cream frosting.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Put the berries, granulated sugar and rum in a medium bowl and toss to combine.
- Scoop the sorbet onto the cake, packing it in tightly to make a solid layer. Add the berries in an even layer then scoop the ice cream over the berries. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
- Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
ANGEL FOOD ICE CREAM CAKE
Very easy, very yummy. Gifted to me by a best friend. Top cake with chocolate sauce, nuts, whipped cream, or anything tasty!
Provided by Cecy
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 8
Number Of Ingredients 2
Steps:
- Tear angel food cake into pieces. Cover the bottom of a springform pan with a layer of torn angel food cake. Slice ice cream and place a layer on top of angel food cake layer. Repeat layers, pressing each layer down as you go.
- Freeze cake until solid, at least 1 hour.
- Remove from freezer just before serving. Remove outer part of pan, keeping the bottom intact, and slice cake.
Nutrition Facts : Calories 375 calories, Carbohydrate 55.7 g, Cholesterol 58.1 mg, Fat 14.9 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 9 g, Sodium 423.9 mg, Sugar 28 g
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Overview of Angel Food Ice Cream Cake Recipes
Angel Food Ice Cream Cake is a perfect dessert for those who love something sweet, light, and refreshing at the same time. It is a combination of angel food cake, a fluffy and airy dessert made with egg whites, and ice cream, a frozen dessert traditionally made with cream, milk, and sugar. Angel Food Ice Cream Cake Recipes come in different variations, but the basic idea is the same. The cake is sliced horizontally into three or four layers, then filled and covered with homemade or store-bought ice cream. The cake is then frozen until set, and before serving, the top and sides are coated with whipped cream, fruit, nuts, or chocolate sauce.The Origin of Angel Food Cake
Angel Food Cake is a classic American dessert that dates back to the 19th century. It is said that the cake was first made by African American slaves, who used the limited ingredients available to them, namely sugar, flour, and egg whites. The cake’s light and fluffy texture was a result of the egg whites being whipped until stiff peaks formed, and then the sugar and flour were added carefully to preserve the delicate structure. The cake was named “angel food” because of its white color, mild taste, and airy texture, which was said to be “fit for angels.”The History of Ice Cream
Ice cream, on the other hand, has a much longer and more diverse history. The exact origin of ice cream is unknown, but it is believed to have originated in China, where it was made with ice and milk as early as 200 BC. As the dessert spread throughout the world, different cultures adapted the recipe to suit their preferences. In the early 18th century, ice cream was introduced to America by French immigrants, and soon after, it became a popular treat for the wealthy.The Evolution of Angel Food Ice Cream Cake Recipes
The first known recipe for Angel Food Ice Cream Cake was published in a newspaper in the 1950s. Since then, the recipe has evolved and adapted to different tastes and trends. Some variations include adding fruit, nuts, chocolate chips, or even liqueurs to the ice cream filling to enhance flavor and texture. Others have experimented with different cake flavors, such as chocolate, lemon, or vanilla, to complement the ice cream filling. Today, Angel Food Ice Cream Cake Recipes are a popular dessert choice for special occasions, especially during the summer months when people crave something cool and refreshing.The Benefits of Making Angel Food Ice Cream Cake Recipes
One of the main benefits of making Angel Food Ice Cream Cake at home is that you have control over the ingredients used. You can choose to use natural, organic, and high-quality ingredients, which are not always guaranteed in store-bought cakes. Moreover, by making your cake from scratch, you can adjust the recipe to your dietary needs and taste preferences. You can use low-fat or non-dairy ice cream, substitute sugar with honey or agave syrup, or add extra flavorings like vanilla extract or fresh fruit. Another benefit of making Angel Food Ice Cream Cake at home is that it is a fun and interactive activity that you can do with family and friends. You can gather in the kitchen, bake the cake together, and customize the toppings according to everyone’s favorite flavors. Finally, making Angel Food Ice Cream Cake at home can be an affordable alternative to buying an expensive cake from a bakery. By using simple and readily available ingredients, you can create a delicious and impressive dessert that won’t break the bank.Conclusion
In conclusion, Angel Food Ice Cream Cake Recipes are a delightful and refreshing dessert that combines the classic flavors of Angel Food Cake with the creamy texture of ice cream. The recipe has evolved over time to include different variations and ingredients, but the basic idea remains the same. Making Angel Food Ice Cream Cake at home provides various benefits, such as using high-quality ingredients, adjusting the recipe to suit your taste and dietary needs, enjoying a fun and interactive activity with loved ones, and saving money compared to store-bought cakes. Whether you choose to make the classic version or experiment with different flavors, Angel Food Ice Cream Cake is guaranteed to satisfy your sweet tooth and be a hit among your friends and family.Tip 1: Choosing the Right Angel Food Cake Recipe
The first step in making an angel food ice cream cake is to choose the right recipe. There are many angel food cake recipes available, but not all of them are suitable for this dessert. When selecting a recipe for your cake, make sure it is specifically designed for use with ice cream. This will ensure that the cake holds up well when frozen and will not become too soggy or crumbly.Tip 2: Preparing the Angel Food Cake Pan
Preparing the angel food cake pan is an essential step in making a perfect angel food ice cream cake. The cake pan needs to be completely clean and dry. Any residue or moisture can affect the texture of the cake. Make sure to grease the pan thoroughly with cooking spray or butter. Additionally, dust the pan with flour or powdered sugar to help the cake release easily after baking.Tip 3: Beating the Egg Whites
The most crucial step in making an angel food cake is beating the egg whites. The egg whites need to be whipped until they form stiff peaks. This process can take some time, but it is necessary to achieve the light and airy texture of the cake. Beading the egg whites takes practice, so do not feel discouraged if it does not turn out perfectly on your first attempt.Ingredients Needed for Beating Egg Whites:
- Egg Whites, at room temperature
- Cream of tartar
- Sugar
- Salt
Instructions:
- Add the egg whites to a large mixing bowl and whisk until frothy.
- Add cream of tartar and salt, and continue to beat on high speed until egg whites form soft peaks.
- Gradually add sugar and beat until egg whites form stiff peaks and are glossy.