This easy, freezable recipe works from a prepared Angel Food cake. You can either buy one at the store, make one from scratch, or use a mix– your choice. Really, it’s what you DO with the cake that makes this recipe amazing.

I’ve used different kinds of mint cookies for the filling, including Thin Mints and Mint-flavored Oreos. They all taste divine… it’s a flexible recipe. It’s also wonderful with frozen yogurt instead of ice cream if you want to make this peppermint ice cream cake recipe a little healthier!

Ingredients:

1 Angel food cake
1/2 C. chocolate mint cookies, crushed
3/4 C. chopped pecans
3 pints peppermint or chocolate chip mint ice cream, softened slightly

Instructions: With a sharp knife, cut your angel food cake into three horizontal layers (you’ll be making it into an ice cream layer cake).

In a large mixing bowl, stir together the softened ice cream, the cookie pieces, and the chopped pecans. Return the ice cream mixture to the freezer for about 5 minutes.

On an extra large piece of plastic wrap, place the bottom layer of your angel food cake.

Spread it with about 1/3 of your ice cream mixture.

Place your second layer on top. Spread it with the second part of your ice cream mixture.

Put on your last layer of cake, then spread it with the rest of your ice cream mixture. You can thin it out to cover the top and sides, if your like, or just use it on top.

Smooth to make it pretty.

Freeze cake for at least two hours, or up to one month. Let sit about 10 minutes before serving (it’s great with whipped cream and hot fudge, and make a great easy ice cream birthday cake recipe!).

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