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Striped Ice Cream Cake

Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.

  • Servings: 36
Striped Ice Cream Cake

Photography: Ditte Isager

Source: Martha Stewart Living, July 2010

Ingredients

  • Angel Food Sheet Cake
  • 1 cup blueberry jam
  • 2 pints vanilla ice cream, softened
  • 2 pints raspberry sorbet, softened
  • 1 pint peach sorbet, softened

Directions

  1. Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.

  2. Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.

  3. Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.

Cook's Note

Uncut cake can be frozen for up to 1 week.

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