STRIPED ICE CREAM CAKE

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Striped Ice Cream Cake image

Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time P1D

Number Of Ingredients 5

Angel Food Sheet Cake for Striped Ice Cream Cake
1 cup blueberry jam
2 pints vanilla ice cream, softened
2 pints raspberry sorbet, softened
1 pint peach sorbet, softened

Steps:

  • 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.

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