Ice Cream Cake
1 angel food cake (purchased, baked from mix, or made from scratch)
3 flavors of premium ice cream - 1.5 quarts each (4.5 quarts of ice cream total)
1 pint of heavy cream
1 teaspoon vanilla
2 tablespoons confectioners sugar
food coloring (optional)
decorations (fruit, candles, etc.)
NOTES BEFORE MAKING: If purchasing your angel food cake, you still need a tube pan to make this cake. A flat-bottomed bundt cake pan will work, but the best kind is a classic tube pan where the bottom and sides separate.
You will need to make sure you can fit the cake in the freezer after assembled! You will use all the ice cream and discard the containers but make sure you have room for the whole tube pan in the freezer instead of trying to fit the cake as it is melting after assembled!
Want to see a video on assembling the cake? Click here.
If needed, bake angel food cake. When cool, tear into small pieces and place in clean bowl. Clean angel food cake pan and dry completely. Remove ice cream from the freezer and let soften slightly. Place about a third of each type of ice cream in the bottom of pan and push down with spoon. The layer will be about 2 inches thick, and each flavor should take up about a third of the pan. Next, layer one third of torn angel food cake pieces over ice cream and press into place with a spoon or your hands. Repeat layers two more times, rotating pan so that the flavors will be different when cut. End with angel food cake. Press one more time, cover loosely with plastic wrap and freeze at least 8 hours or overnight.
Make whipped cream frosting: Beat heavy cream with electric mixer until very stiff and stir in sugar and vanilla. Add food coloring if using. Tip: whip cream until very stiff (more than you might for a typical dessert) so it will hold its shape. If you are worried about over-whipping, reserve 2 tablespoons of heav cream before whipping. If the cream gets too thick and starts to look "buttery" stir in the reserved heavy cream and that should take it back to the right consistency.
About 20-30 minutes before serving, remove cake from freezer. Run a knife under hot water and slide around cake in pan to loosen. Invert onto serving platter. Frost with whipped cream and serve immediately for maximum celebration.
Alternatively, you can frost the cake 2-3 hours before serving and then refreeze for a few hours. That makes the frosting harder and it can sit out a bit longer if you are serving a crowd.
If there are leftovers, they re-freeze very well.