My daughter picked this weeks recipes. She absolutely loves ice cream, and she is particularly fond of ice cream cake. So, of course, she picked this recipe.
I opted to purchase the angel food cake. I should have made it, but, well . . .
For the ice cream I used a coffee cookie ice cream.
The coffee ice cream was great. It went very nicely with the soft angel food.
The whipped cream was a beautiful addition. It provides a bit of sweetness to the cake.
It also freezes beautifully. It is almost like a crust on the outer edges.
So this was a wonderful frozen dessert, and it looked pretty!
ICE CREAM LAYER CAKE
1 Quart Ice Cream
2 Cups Heavy Cream
1 Tablespoon Sugar
1 Teaspoon Vanilla
1 Box Shredded Coconut
1 Angel Food or Sponge Cake
Cut cake lengthwise into three layers. Spread ice cream between layers. Place in the freezer to harden. Whip cream. Add sugar and vanilla. Use to frost the top and sides of cake. Cover with coconut. Return to freezer until whipped cream is hard. Slice without thawing and serve at once.
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