Strawberry & Angel Food Ice Cream Cake

Prep time: 10min
Total time: 80min
Serves: 8
1
angel food cake
3 cups
strawberry ice cream, softened
750 mL
4 cups
1 quart fresh strawberries, sliced
1 L
2 tbsp
sugar
30 mL
Whipped cream to garnish (optional)
Per serving (1/8 of the recipe):
calories
340
fat
5 g
saturated fat
3 g
carbs
67 g
sugar
53 g
protein
7 g
cholestrol
15 mg
fibre
2 g
sodium
440 mg

Directions

  1. Carefully cut 1 in. (2.5 cm) horizontally off top of cake with serrated bread knife, keeping the round in one piece. Set aside. Carefully hollow out bottom portion of cake, leaving 1/2-in. (1-cm) thick shell (removed cake pieces can be frozen and used for recipes such as trifle or rum balls).

  2. Fill cake hollow with ice cream. Put top of cake back in place. Wrap and freeze until ice cream is firm, about 1 hour.

  3. When ready to serve, mix strawberry slices with sugar. Slice cake and serve with strawberries on side and top with whipped cream, if using.

Tip

Chilling Time: 1 hr.