Food & Recipes

Ice Cream Tunnel Cake

by Marge Perry


Ice Cream Tunnel Cake

This patriotic dessert is just right for a hot night or a 4th of July celebration

Prep time: 25 minutes

Total time: 2 hours 25 minutes (2 hours freezing)

Serves: 8

1 lb strawberries, sliced

2 Tbsp sugar, divided

2 cups fresh blueberries

1 (15-oz) prepared angel food cake

2 cups strawberry ice cream, softened

  1. Toss the strawberries with 1 Tbsp of the sugar; toss the blueberries with the remaining 1 Tbsp of sugar.

  2. Using a serrated knife, slice off the top inch of the cake and carefully set it aside. Leaving a 1-inch “wall” on either side, cut a “trench” in the bottom part of the cake. Stop at least 2 inches from the bottom.

  3. Layer strawberries, ice cream, and blueberries in the trench, taking care to stay level with the top of the walls of the cake at the end. (You’ll have some fruit left over.) Place the cake “lid” back on and freeze two hours or overnight.

  4. Just before serving, spoon the remaining fruit over the top of the cake or serve it with each slice.