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Carnival Ice Cream Cake
Carnival Ice Cream Cake
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Prep Time:
20 minutes
Total Time:
2 hours
1970s-inspired ice cream cake steals the show with its crowd-pleasing charm.
Ingredients:
  • One 10-inch round angel food cake
  • 2 packages (0.14 oz each) strawberry-flavored unsweetened soft drink mix
  • 2 packages (0.14 oz each) orange-flavored unsweetened soft drink mix
  • 2 packages (0.14 oz each) black cherry-flavored unsweetened soft drink mix
  • 1/2 bag (16-oz size) frozen strawberries, thawed and sliced
  • 1/2 gallon vanilla ice cream, slightly softened
  • 1/2 bag (16-oz size) frozen peaches, thawed and chopped
  • 1/2 bag (16-oz size) frozen raspberries, thawed
Instructions:
  • Tear the cake into bite-size pieces and divide it among 3 bowls. Sprinkle strawberry drink mix over one bowl, orange over another, and black cherry over the last one. Gently toss each bowl with a fork until the cake pieces are thoroughly coated with the drink mix.
  • Prepare a 10-inch tube pan by lining it with foil. Add strawberry cake pieces to the pan and spoon strawberries (with liquid) over the cake. Spread one-third of the ice cream on top. Continue layering with orange cake pieces, peaches (with liquid), half of the remaining ice cream, black cherry cake pieces, raspberries (with liquid), and the rest of the ice cream. Cover and freeze for 12 to 24 hours until almost ready to serve.
  • Chill the cake in the fridge at least 60 minutes before serving. Then, place the chilled cake on a plate, remove the foil, and serve promptly 30 minutes prior to serving.

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