Everyone likes great recipe ideas, particularly during the warmer months. An ice cream cake is quick and easy to make and a great way to brighten a meal, party, or just a simple get-together. With adult supervision, kids can help make this.
Things You'll Need:
Pre-Made Angel Food Cake
Large Tub of Whipped Topping
Sherbet Ice Cream (Any Flavor or Combination of Flavors)
Bounty Paper Towels
Cut off the top of the angel food cake (about an inch from the top) and set aside.
On the bottom piece, use a knife to cut out one-inch squares around the cake. (An adult should perform this step.) Make sure to space the squares about half an inch apart. Set aside pieces you cut out.
Fill in the cut out squares with sherbet ice cream. Leave half a cup of the sherbet aside for later.
Ice the bottom half of the cake with part of the whipped topping, covering even the ice cream. This will count not only as icing for the cake, but also as "glue" for the top and bottom pieces.
Place the top half of the cake back onto the bottom. Finish icing with the whipped topping until the cake is completely covered.
Melt the half-cup of sherbet ice cream into a small bowl.
Dip the cutout squares into the melted sherbet and place them in the center of the cake (where the cake originally had a hole).
Using a slightly damp Bounty paper towel, clean up the edges of the cake and the cake plate.
Freeze the cake for at least an hour before you serve it.