Every year on my birthday, I have to get an ice cream cake. I don’t know what it is about marrying ice cream and cake together in every bite, but I love it. So, when I saw this recipe for a 4th of July ice cream cake, I had to try it. If you don’t happen to see this post before the 4th of July, you could always use it for the 24th of July or use your favorite ice cream instead of the strawberry and blueberry ice creams and make it for a birthday. The recipe comes from The Cake Mix Doctor by Anne Byrn. I enjoyed looking through this book. It has so many fun ideas and ways to make boxed cake mix seem glamorous. Most of them are very fast and spark the imagination. So, for those of you who like the ease of boxed cake mix but want it to taste homemade, here’s a recipe for you.
Red, White, and Blue Angel Food Ice-Cream Cake
1 box (16 ounces) angel food cake mix
1 1/4 cups water
4 cups (2 pints) strawberry ice cream, softened
2 cups (1 pint) blueberry ice cream, softened
Sweetened Cream (see recipe below)
1/4 cup slivered almonds, toasted
1 cup fresh, whole strawberries, rinsed and drained, for garnish
- Remove the top oven rack and move the other rack to the lowest position.Preheat the oven to 350*F. Set aside an uncreased 10 inch tube pan.
- Prepare the cake mix according to the package instructions, using 1 1/4 cups water. The batter should look well combined. Pour the batter into the pan, smoothing it out with a rubber spatula. Place the pan in the oven.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 40 to 44 minutes. Remove the pan from the oven and invert the pan onto the neck of a heatproof glass bottle. Allow it to cool completely, 1 to 1 1/2 hours. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake and invert it onto a platter that can withstand the freezer.
- Carefully split the cake horizontally into 4 layers. Place the bottom layer on the platter, and spread with half of the strawberry ice cream. Place the platter in the freezer and freeze until the ice cream is solid, about 15 minutes. Remove the platter from the freezer. Place the second layer on top of the strawberry ice cream and spread the blueberry ice cream on top. Place the platter in the freezer and freeze for 15 minutes, or until the ice cream is solid. Remove the platter from the freezer and add the third layer of cake and spread with the remaining strawberry ice cream. Place the remaining cake layer on top. Cover the cake with plastic wrap and place in the freezer until the cake is quite firm, 2 hours.
- When the cake is frozen, prepare the Sweetened Cream.
- Remove the platter from the freezer and spread the top and sides of the cake quickly with the Sweetened Cream, using clean, smooth strokes. Sprinkle the toasted almonds over the top. Garnish with the whole strawberries. Slice and serve at once, or wrap the cake lightly with waxed paper and return the platter to the freezer.
Note: Store the cake, covered in waxed paper or in a plastic cake saver, in the freezer for up to 2 weeks.
1 cup heavy (whipping) cream
1/4 cup confectioners’ sugar
- Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.
- Use to frost the cake of your choice.
This was my very first time making angel food cake from a box. I don’t have a 10 inch tube pan, but I had a bundt cake pan that I thought would work just fine. Just so you know, it doesn’t. I had filling coming out the top of the pan and all over my oven! So, if you don’t have a 10 inch tube pan, either make it in loaf pans (as suggested on the box of cake mix) or use a bundt pan, but don’t put all the batter in (leaving about a 3/4 inch space between the top of the batter and the top of the pan to leave room for expansion). Or, one thing I was tempted to do was just purchase an angel food cake in the bakery that was already made! It would work just fine for this recipe if you don’t have the time to bake a cake.
Also, I just used the cheap ice cream, but next time, I would use a premium ice cream so that the ice cream doesn’t melt so quickly and does better with the softening and re-freezing. I forgot to put the toasted almonds on (which would have been really good had I remembered) and I didn’t bother with the garnish strawberries. The Sweetened Cream frosting for the cake was divine. I could’ve eaten that all by itself. This cake was really pretty and very tasty. My husband particularly liked it. I can’t wait to make it again for a birthday cake using my favorite ice cream!