Our Kitchen: Ice Cream Cake with Parfait

INGREDIENTS:

  • Angel food cake loaf (bought or from scratch)
  • Ice creams: Sherbet, Chocolate, and Rainbow
  • Whip cream
  • Chocolate syrup
  • Bananas
  • Strawberries
  • Blueberries
  • Crushed pineapples

STEPS:

  1. Cut top part of angel food cake loaf and hollow out bottom part of cake. Save the inside of the cake.
  2. Fill the hollowed out piece of cake with a scoop of each ice-cream.
  3. Place the top part of cake over ice cream and place in freezer for 15 minutes.
  4. Using the inside of the angel food cake, place some cake in a wine glass.
  5. Over the first layer of cake add some strawberries, blueberries, and more cake till the glass is almost full.
  6. Use the juice from the strawberries as a layer over the fruit and cake.
  7. Top off the wine glass with some whip cream and a strawberry.
  8. Take cake out the freezer, cut an end piece, and drizzle it with your chocolate syrup.
  9.  Cut a piece of cake where the sherbert ice cream is and spoon some crushed pineapples over it.
  10.  Enjoy!

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