Peppermint Angel Food Ice Cream Cake

Easy Dessert Recipes

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This peppermint ice cream cake stores best in the freezer for up to one month. It’s easy to serve, too. Just take it out and let it thaw for about ten minutes once unwrapped, then slice it up and serve it to your guests. Since it’s an ice cream cake, though, you’ll want to save it for a time when lots of people can enjoy a slice or two. Otherwise, it’ll lose its consistency just like any other ice cream cake, so choose your timing wisely!


  • 1 (15 oz.) package angel food cake mix
  • 1/3 C chocolate mint cookies, crushed
  • 3/4 C chopped pecans
  • 3 pints peppermint ice cream, slightly soft
  • Aluminum foil
  • Freezer wrap


Mix the cake batter together as directed on the package. Pour the batter into an un-greased 10-inch tube pan. Preheat oven to 375 degrees. Bake cake on the lowest oven shelf for 35 minutes. Top should spring back when touched when cake is done. Invert pan right away. Allow cake to cool for about 1 hour.

Remove cake and cut lengthwise into three sections.

Place the ice cream into a large mixing bowl. Add the cookies and pecans. Mix together well. Place the ice cream mixture back in the freezer for about 5 minutes.

Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed. Remove ice cream and spread 1/3 of the mixture over the top of the cake. Add another section of cake. Spread another 1/3 of the ice cream mixture. Place the last section of cake on top. Finish with the rest of the ice cream. Cover tightly with the aluminum foil. Place in freezer for 2 hours. Remove from freezer and wrap in the freezer wrap if not serving immediately.

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