Ice Cream Cake Recipe
Servings: 12
Ingredients
- 1 x Angel food cake
- 1 quart Vanilla ice cream
- 6 x Very ripe, large peaches
- 1 x Jigger rum
- 1/2 pt Whipping cream
Directions
- Using a very sharp knife, cut the cake into three sections crosswise, lifting carefully so cake doesn't break. Empty ice cream into large bowl, and stir to the consistency of whipped cream. Peel peaches and mash thoroughly. Put mashed fruit with fruit juice in the ice cream. Add in rum; mix thoroughly. Use regular angel food spring form pan; put largest part of cake in bottom; put about 1 inch of ice cream over cake; add in second portion of cake and repeat ice cream. Add in third layer and repeat ice cream; finish with layer of cake. Whip cream and carefully spread over top. Place in freezer till hard. This cake should be removed from freezer about 30 min before serving. Slice about 1-1/2 inches thick; serves 12.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 143 | |
| Calories from Fat 76 | 53% |
| Total Fat 8.55g | 11% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 56mg | 2% |
| Potassium 100mg | 3% |
| Total Carbs 12.67g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.39g | 7% |
| Protein 1.96g | 3% |
