Description
These Angel Food Cake Strawberry Ice Cream Sandwiches combine the light, airy texture of homemade angel food cake with sweet, creamy no-churn strawberry ice cream. Perfectly layered and frozen, they make a refreshing and elegant dessert ideal for warm days or special occasions.
Ingredients
NO-CHURN ICE CREAM:
- 1-3/4 cups heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 cup seedless strawberry jam
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
ANGEL FOOD LOAF CAKE:
- 1-1/2 cups egg whites (about 10 large)
- 1 cup confectioners' sugar
- 1 cup all-purpose flour
- 1-1/2 teaspoons cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
Instructions
- Start your prep: Remove egg whites for the cake and allow them to come to room temperature for 30 minutes. Meanwhile, sift the flour and confectioners' sugar together twice and set aside.
- Make the cake batter: In a large bowl, add cream of tartar, salt, vanilla, and almond extracts to the egg whites. Beat on medium speed until soft peaks form. Gradually add granulated sugar about 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved. Gently fold in the flour and confectioners' sugar mixture in 1/2 cup increments, being careful not to deflate the batter.
- Bake the cakes: Preheat the oven to 350ºF. Spoon the batter gently into two ungreased 8x4-inch loaf pans, smoothing top and cutting through batter with a knife to remove air pockets. Bake on the lowest oven rack for 30 to 35 minutes, until lightly browned and tops appear dry. Immediately invert pans onto cooling racks and allow to cool completely, about one hour, to maintain cake height and light texture.
- Make the ice cream: In a large bowl, beat heavy whipping cream until stiff peaks form, about 2-3 minutes. In a separate bowl, whisk sweetened condensed milk, strawberry jam, vanilla extract, and kosher salt until combined. Gently fold the condensed milk mixture into the whipped cream in batches until evenly incorporated. Transfer the mixture to a 9x5-inch loaf pan and freeze for 2 to 4 hours until firm.
- Assemble the cake and ice cream: Carefully run a knife along the inside of both loaf pans to release the cakes. Slice one loaf lengthwise in half, then each half again to create four layers. Line two loaf pans with parchment paper. Place one cake layer into the bottom of one pan, spread half the prepared ice cream evenly over it, then top with a second layer of cake. Repeat for the other pan with remaining cake and ice cream. Wrap pans and freeze for about one hour until ice cream is firm.
- Slice and serve: Use the parchment paper edges to lift the ice cream sandwiches from the pans. Slice each loaf into eight sandwiches and serve immediately for a refreshing treat.
Notes
- Allow egg whites to reach room temperature for better volume when whipped.
- Do not grease the loaf pans to help the angel food cake rise properly.
- Cooling the cakes upside down prevents them from shrinking and keeps them tall and fluffy.
- Making the ice cream ahead saves time and ensures it is ready to assemble.
- You can freeze extra cake for future use or to make additional desserts.
