Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Ice Cream Cake #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1 Angel food cake
1 Quart(s) Vanilla Ice Cream
6 Very ripe, large peaches
1 Jigger rum
1/2 Pint(s) Whipping cream
Using a very sharp knife, cut the cake into three sections
crosswise,lifting carefully so cake doesn't break. Empty ice cream into
largebowl, and stir to the consistency of whipped cream. Peel peaches
andmash thoroughly. Put mashed fruit with fruit juice in the ice cream.
Addrum; mix thoroughly. Use regular angel food spring form pan; put
largestpart of cake in bottom; put about 1 inch of ice cream over cake;
addsecond portion of cake and repeat ice cream. Add third layer and
repeatice cream; finish with layer of cake. Whip cream and carefully
spreadover top. Place in freezer until firm. This cake should be
removed fromfreezer about 30 minutes before serving. Slice about 1-1/2
inches thick;serves 12.From <A Taste of Louisiana>. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 322
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 45.1mg
Sodium: 350.8mg
Potassium: 279.3mg
Carbohydrates: 50.2g
Fiber: 1.7g
Sugar: 38.4g
Protein: 5g

Scale this recipe to Servings [?]