Description
These Angel Food Cake Strawberry Ice Cream Sandwiches combine light, airy angel food cake layers with a creamy, no-churn strawberry ice cream filling. Perfectly sweet and refreshing, this dessert is a delightful treat for summer gatherings or any special occasion.
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 eggs)
- 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 granulated sugar
Instructions
- Start your prep: Remove the egg whites from the refrigerator and let them come to room temperature, which takes about 30 minutes. Meanwhile, sift together the flour and confectioners' sugar twice to ensure proper aeration and set aside.
- Make the cake batter: In a large bowl, add the egg whites along with cream of tartar, salt, vanilla extract, and almond extract. Beat on medium speed until soft peaks form. Gradually add the granulated sugar, about two tablespoons at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. Carefully fold in the flour and confectioners' sugar mixture in half-cup increments to maintain airiness in the batter.
- Bake the cakes: Preheat your oven to 350°F (175°C). Gently spoon the batter into two ungreased 8x4-inch loaf pans, then run a knife through the batter to eliminate any air pockets. Place the pans on the lowest oven rack and bake for 30 to 35 minutes until the tops are lightly browned and dry to the touch. Immediately invert the pans onto cooling racks and allow the cakes to cool completely, about one hour. Cooling upside down maintains the cake’s volume and light texture.
- Make the ice cream: In a large bowl, beat the heavy whipping cream until stiff peaks form, which takes about two to three minutes. In a separate small bowl, whisk together the sweetened condensed milk, strawberry jam, vanilla extract, and salt. Gently fold the condensed milk mixture into the whipped cream in batches until fully combined. Transfer this ice cream mixture into a 9x5-inch loaf pan and freeze until firm, about two to four hours. It is recommended to prepare the ice cream first since it requires several hours to set.
- Assemble the cake and ice cream: Run a knife around the edges of both cooled loaf cakes to release them from the pans. Slice one loaf lengthwise in half, then slice each half again to create four thin layers. Line two loaf pans with parchment paper. Place one cake layer in the bottom of each pan, spread half of the ice cream mixture on top evenly, then add a second cake layer. Repeat layering with remaining cake layers and ice cream. Wrap the pans tightly with plastic wrap and freeze for about one hour, until the ice cream sandwiches are firm.
- Slice and serve: Use the parchment paper edges to lift the ice cream sandwiches out of the pans. Slice each loaf into eight sandwiches and serve immediately for a refreshing, easy-to-eat dessert.
Notes
- It is best to make the ice cream several hours ahead, as it needs time to freeze and firm up.
- Cooling the angel food cake upside down helps keep it tall and maintains the fluffy texture.
- You can save the second loaf cake for another use or freeze it for later.
- For easier slicing, let the ice cream sandwiches thaw slightly for a couple of minutes before cutting.
- Make sure to fold in flour gently to keep the batter light and airy.
- Use parchment paper in loaf pans to help release the ice cream sandwiches cleanly.