Some of my favorite memories of my grandma are the delicious treats she would make! Being a homemaker and mother of 8 children, she knew a thing or two! Her most famous recipe is her coffee cake…it’s one of those recipes that no one can replicate and we all miss it so much! (She would make each grandchild 3 for their birthdays!) But one of the other cakes I remember my grandma making is her Angel Food Ice Cream Cake! It was so delicious so when Vayda requested an ice cream cake for her 6th birthday, I called mom for the recipe! You guys, it’s seriously SO easy and yummy so I am sharing it with you today. Here you go, Grandma’s Angel Food Ice Cream Cake!
Angel Food Ice Cream Cake
This recipe couldn’t be any easier. Seriously! It only takes a handful of ingredients and they are all easily obtainable! It also takes very little time or ‘skill’ to put this together but once it’s presented, you will look like a star baker!
3 Main Ingredients
This recipe calls for just three main ingredients: A box of Angel Food Cake mix, 2 quarts of ice cream, and a box of Dream Whip. I used Pillsbury Angel Food Cake Mix, one quart of Great Value Chocolate Ice Cream, one quart of Blue Bunny Premium Double Strawberry Swirl Ice Cream, and one box (2 pkgs) of Dream Whip.
Baking the Cake
The first step, after gathering your ingredients, is baking the cake. Just mix and bake according to the box instructions. I used an angel food cake pan for my cake. Be sure to let the cake cool completely before the next step of adding the ice cream.
Adding the Ice Cream
Once the cake is completely cool, you will want to cut it into three layers, horizontally. Place the bottom layer on the dish you wish to serve the cake on. To add the ice cream, I used a large knife and cutting board. I cut off and removed the cardboard box the chocolate ice cream came in, placed the ice cream on the cutting board and cut thin, rectangle slices and placed them around the cake, covering as much as I could. (This won’t be perfect!) I did two layers of ice cream.
IMPORTANT: You must work quickly because the ice cream is melting by the second!
Once you have the first layer done, add on the next layer of cake then stick it in the freezer for a bit. While that is setting up, get out the strawberry ice cream and prep it. The Blue Bunny ice cream comes in a plastic container so instead of cutting the container off, I just ran hot water over the sides until I was able to get the ice cream out in one solid chunk.
Repeat the same steps with the strawberry ice cream, add on the last (or top) layer of cake and freeze again.
Make Dream Whip Frosting
While the cake is in the freezer, the next step is to make the Dream Whip to use for the frosting. Follow the directions on the box (I used both packages) and add food coloring if desired (I tinted Vayda’s cake a light purple color.)
Once the frosting is ready, remove the cake from the freezer and cover entirely with frosting. I made mine a pillowy, imperfect look and loved how it turned out!
I did ice down the middle of the cake the best I could but don’t fret! You can’t really see in there so it doesn’t need to be perfect!
When the cake looks like you want, place in freezer until time to serve.
Enjoy your Angel Food Ice Cream Cake!
Now all that is left is to enjoy! Keep the cake in the freezer at all times unless you are cutting to serve. When we served ours, we used a large bread knife to cut into slices.
The cake saves nicely in the freezer. Ours was still fresh and tasty after a week.
Check out my recipe for our favorite Cake Mix Cookies!
Notes
- You don’t have to use a traditional angel food cake pan. Any pan will do!
- Use whatever flavors of ice cream are your favorite. My grandmother always used Neapolitan so that is kind of what I stuck with!
- I used three layers of cake but you could definitely do more or less, whatever you feel comfortable with and prefer!
- If you try this recipe, be sure to tag @loveandmessiness!
