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Ice Cream Cake

Ice Cream Cake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 pint whipping cream
1/2 gallon soft vanilla ice cream
1/2 gallon soft rainbow sherbet
1 angel food cake
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Let's Make It
1
Whip 1/2 pint whipping cream until stiff. Stir in softened vanilla ice cream into whipped cream. Fold in torn up pieces of angel food cake into ice-cream/whipped cream mixture.
2
Alternate vanilla ice-cream mixture with rainbow sherbet into an Angel Food Cake pan 3-4 times. Start with cake mixture and end with cake mixture.
3
Freeze.
4
When dessert is frozen, remove from angel food cake pan (put hot cloth on bottom of angel food cake pan for a few minutes fior easy removal). Whip the remaining 1/2 pint whipping cream until stiff. Frost the entire cake with whipped cream. Put back in freezer. When ready to serve let set on counter for 15-25 minutes.
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