Our Kitchen: Ice Cream Cake with Parfait


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


  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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