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Triple Mint Ice Cream Angels

Triple Mint Ice Cream Angels

Triple Mint Ice Cream Angels

1 (10 Oz. ) angel food cake

4 Cups chocolate mint ice cream, softened and divided

2 Cups pink peppermint ice cream, softened

Whipped cream frosting

Chocolate mint sauce

Split cake horizontally into 4 equal layers. Place bottom cake layer on a serving plate: Spread top layer of cake with half of the mint ice cream to within 1/2” from edge. Top with second layer of cake. Cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream. Add third cake layer cover and freeze for 45 minutes. Spread third cake layer with remaining mint ice cream. Top with remaining layer of cake. Cover and freeze until firm. Spread whipped topping on sides and on top of cake. Cover and freeze for 12 hours. Let stand at room temperature, 15 to 20 minutes before serving. Serve with chocolate mint sauce.


Whipped Cream Frosting

3 Cups whipping cream

3 Tablespoon powdered sugar

1 1/2 Teaspoons  vanilla

Beat whipping cream at low speed with electric mixer until thickened: add sugar and vanilla, beating until firm peaks form. Yield 6 Cups


Chocolate Mint Sauce

3/4 Cup half and half

1 (10 Oz.) Pkg.  mint chocolate morsels

1 1/2 Cups miniature marshmallows

1/4 Teaspoon salt

1 Teaspoon vanilla


Stir half and half in heavy saucepan over low heat. Stir in chocolate morsels, marshmallows and salt. Cook stirring constantly until chocolate and marshmallows melt. Remove from heat. Stir in vanilla. Yield 1 1/2 cups





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Feature Recipe


Homemade Ice Cream

It has been a tradition in our family to make ice cream at family gatherings.  Over the years it has been perfected, and here is our favorite version!  It can be adapted to any flavor.