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Fourth of July Strawberry and Vanilla Ice Cream Cake

 

This 4th of July make-ahead dessert features multiple layers of sponge cake and strawberry and vanilla ice cream. Perfect to wow a crown this Independence day.
29

Yield

12

servings

Prep

15

min

Cook

0

min

Ready

18

min

Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 each angel food cake
10-inch
*
2 quarts strawberry ice cream
softened
*
1 quart vanilla ice cream
prefer low-fat
*
2 ½ cups heavy whipping cream
2 tablespoons powdered sugar
Mini paper flags, for garnish, optional

Directions

Cut cake horizontally equally into four layers.

Arrange bottom layer on a serving plate, spread with half of the strawberry ice cream.

Immediately put in freezer.

Spread second cake layer with vanilla ice cream, put over strawberry layer in freezer.

Spread third cake layer with remaining strawberry ice cream, place over vanilla layer in freezer.

Top with remaining cake layer.

In a mixing bowl, beat cream until soft peaks form.

Add sugar, beat until stiff peaks form.

Frost top and sides of cake.

Freeze until serving.

Decorate with mini flags if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 17694% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 19mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 15% Vitamin C 1%
Calcium 3% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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