This is the original recipe that we got from my husband's mother who was known as "Granny" to us. She was a great cook. Two of our children have adopted this as their own birthday cake tradition. We served it at the wedding open house of our son, Matt, and at showers and other special events. Enjoy!
Ingredients:
½ gal. vanilla ice cream
½ gal. rainbow sherbet (or your favorite flavor)
1 Angel food cake
1 pint whipping cream
Ingredients:
½ gal. vanilla ice cream
½ gal. rainbow sherbet (or your favorite flavor)
1 Angel food cake
1 pint whipping cream
Directions:
- Whip ½ pint cream until stiff.
- In large bowl, stir vanilla ice cream and whipped cream together.
- Fold in cake which has been broken up into pieces.
- Layer mixture in an angel food cake pan (or 2 loaf pans).
- Add a layer of sherbet and continue alternately cake and ice cream in layers, ending with a layer of the cake mixture (usually 3 layers of cake mixture and 2 of sherbet works nicely).
- FREEZE
- When frozen, remove from pan by slipping a knife around edges. Turn upside down and put a hot cloth on the bottom like you do for jello.
Topping ingredients (or use read-made Cool Whip):
½ pint cream
sugar (to taste)
vanilla extract (to taste)
Topping Directions:
- Whip ½ pint cream.
- Add sugar and vanilla and frost cake.
Helpful Hints:
- Once you've put on the topping, refreeze until ready to serve.
- This is a good one to do a day ahead.
- In our day, we often substitute Cool Whip when it comes time to frost the cake. It is just a little lighter.
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