Easy No-Bake Strawberry Ice Cream Cake

Prep Time:
20 mins

Additional Time:
1 hr

Total Time:
1 hr 20 mins

Servings:
8

Yield:
1 cake

Ingredients

Directions

Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.

Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.

Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

Cook’s Note

After frosting the cake, you can re-freeze until ready to serve.

Nutrition Facts (per serving)