Rating: 3.11 stars
136 Ratings
  • 5 star values: 18
  • 4 star values: 26
  • 3 star values: 53
  • 2 star values: 31
  • 1 star values: 8
  • 136 Ratings

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. 

Martha Stewart Living, July 2010

Gallery

Credit: Ditte Isager

Recipe Summary

prep:
1 hr
total:
1 day
Servings:
36
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews

136 Ratings
  • 5 star values: 18
  • 4 star values: 26
  • 3 star values: 53
  • 2 star values: 31
  • 1 star values: 8