Recipes and Cooking Angel Food Ice Cream Cake 4.0 (4) Add your rating & review Strawberry ice cream makes a frosty filling for this angel food cake. Starting with a cake mix makes makes this an easy recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Marty Baldwin Prep Time: 45 mins Freeze Time: 6 hrs Total Time: 6 hrs 45 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 16 ounce package angel food cake mix 1 ¼ cup water 4 cup (2 pints) strawberry ice cream, softened 2 cup whipping cream ¼ cup sugar 1 teaspoon vanilla 1 cup small, whole strawberries Directions Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets. Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake. With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm. Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours. To serve, in chilled mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Remove cake from freezer. Spread top and sides of frozen cake with whipped cream. Garnish with fresh strawberries. Serve immediately. Makes 10 to 12 servings. Chocolate Angel Food Ice Cream Cake: Prepare as above, except add 1/4 cup unsweetened cocoa powder to cake mix. Substitute peppermint ice cream for strawberry ice cream. Spread 1/4 cup fudge ice cream topping on the top of each of the ice cream layers. Substitute 2 to 3 tablespoons coarsely crushed peppermint candies for fresh strawberries.Per serving: 524 cal., 26 g total fat (16 g sat. fat), 91 mg chol., 450 mg sodium, 66 g carbo., 8 g pro.Daily Values: 14% vit. A, 16% calcium, 2% ironExchanges: 4 1/2 Other Carbo., 5 Fat Orange Angel Food Sherbet Cake: Prepare as above, except substitute 1/4 cup thawed orange juice concentrate for the 1/4 cup of the water and add 2 teaspoons finely shredded orange peel to cake mix. Substitute orange, lime, lemon, or rainbow sherbet for the strawberry ice cream. Garnish with orange, lemon, or lime peel strips instead of strawberries.Per serving: 435 cal., 19 g total fat (12 g sat. fat), 66 mg chol., 349 mg sodium, 62 g carbo., 5 g pro.Daily Values: 15% vit. A, 25 vit. C, 12% calcium, 1% ironExchanges: 4 Other Carbo., 3 1/2 Fat Rate it Print Nutrition Facts (per serving) 543 Calories 31g Fat 61g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 543 % Daily Value * Total Fat 31g 40% Saturated Fat 19g 95% Cholesterol 142mg 47% Sodium 374mg 16% Total Carbohydrate 61g 22% Total Sugars 41g Protein 8g Vitamin C 13.6mg 68% Calcium 201.9mg 16% Iron 0.2mg 1% Potassium 140mg 3% Folate, total 44.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.