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
Photography: Ditte Isager
Source: Martha Stewart Living, July 2010
- Angel Food Sheet Cake
- 1 cup blueberry jam
- 2 pints vanilla ice cream, softened
- 2 pints raspberry sorbet, softened
- 1 pint peach sorbet, softened
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.
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.
Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.