Recipe: Confetti Ice Cream Cake (using angel food cake) (1987)

CONFETTI ICE CREAM CAKE

1 angel food cake (about 10 ounces) or about 2 quarts torn cake pieces
1 quart strawberry ice cream, softened
1 quart mint chip ice cream, softened
FOR SERVING:
1 cup heavy (whipping) cream
1/2 cup chopped pistachio nuts
Chocolate curls

Tear angel food cake into bite-size pieces. Place layer of cake pieces in bottom of chilled 10-inch tube pan.

Alternate scoops of strawberry and mint chip ice cream to make next layer. Press firmly into cake. (Use ice cream spade if desired.) Add a layer of cake pieces, then a second layer of ice creams. Finish with layer of cake pieces. Press down firmly to level cake.

Cover and freeze at least 6 hours, preferably overnight.

TO DECORATE AND SERVE:
Remove cake from freezer and let stand at room temperature 5 minutes. Run thin metal spatula around edge of pan. Using center post, lift out cake. Turn upside down on serving plate. Place a towel wrung out of hot water over bottom of pan for a few seconds. Run spatula between cake and bottom of pan. Remove pan. Return to freezer to firm.

Whip cream until stiff in chilled bowl with chilled beaters. Pipe through pastry bag fitted with star tip around base of cake; sprinkle with nuts. Pipe rosettes of whipped cream on top of cake; decorate with chocolate curls.

Makes 12-16 servings
From: Recipelink.com
Adapted from source: International Ice Cream Association, 1987