Ice Cream Cake

This ice cream cake is so easy to make and tastes great.

My daughter Eleanor requested it for her 14th birthday party and I was happy to oblige because it's my go to cake when I want something that will please a crowd with minimal work.

The cake takes just 15 minutes to put together and then it needs to freeze for a minimum of four hours before serving.

All you need to make it is one angel food cake and two quarts of ice cream in your choice of flavors. To make things even easier, you can buy the angel food cake at the grocery store.

Also, have fun choosing complimentary ice cream flavors. Eleanor chose strawberry and dark chocolate.

Here's how to make it:

Ice Cream Cake

1 angel food cake
2 quarts ice cream, left at room temperature for 15 to 20 minutes so that the ice cream is easy to scoop and spread

Line a springform pan with plastic wrap.

Place 1/4 inch thick slices of the cake in the bottom of the pan.

Scoop and spread 1 quart of the ice cream on top.

Add another layer of cake slices.

Scoop and spread the second quart of ice cream.

Add a final layer of cake slices and cover with plastic wrap.

Place the cake on foil to catch drips and set a plate on top and press. Put everything in the freezer for at least four hours to firm up.

Remove the plastic wrap and flip the cake onto a platter. Slice and serve immediately.