Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Striped Ice Cream Cake 3.1 (136) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 21, 2023 Print Rate It Share Share Tweet Pin Email Photo: Ditte Isager Prep Time: 1 hrs Total Time: 1 day Servings: 36 Layers of peach sorbet, raspberry sorbet, vanilla ice cream, blueberry jam, and angel food cake (homemade or store-bought), create a colorful DIY ice cream cake. This frosty summer dessert is super easy to make; the main task is beating each sorbet or ice cream till soft before layering. Just allow plenty of time as each is spread then frozen separately—you can make the cake up to a week in advance so that shouldn't be a problem. Ingredients Angel Food Sheet Cake for Striped Ice Cream Cake 1 cup blueberry jam 2 pints vanilla ice cream, softened 2 pints raspberry sorbet, softened 1 pint peach sorbet, softened Directions 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. Cook's Notes Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be much easier to spread.Uncut cake can be frozen for up to 1 week. Rate it Print