Recipe: Mother's Day Ice Cream Cake

Mother's Day Ice Cream Cake
rec.food.recipes/Duckie (2002)
Makes 10 Servings

1 pint chocolate ice cream, frozen yogurt or sorbet
1 pint strawberries, rinsed, drained
2 tablespoons confectioners' sugar
1 (16-ounce) angel food cake
3 cups sweetened whipped cream or thawed non-dairy whipped topping
10 chocolate-covered strawberries, optional, see recipe below

Set ice cream out at room temperature. Slice strawberries into serving dish; fold in confectioners' sugar and set aside. Place angel food cake on serving plate. With serrated knife, remove a 3/4-inch slice from top of cake; set aside. Trim out a hollow around inside of cake 1 1/2-inches wide and 2 inches deep, reserving removed cake for another use. Fill the hollow in the cake with the ice cream and replace the top of the cake. Frost with whipped cream.

To serve immediately, surround with chocolate-coated strawberries, if desired and pass sliced strawberries. To serve any more than 5 minutes later, wrap and store cake in freezer and berries in the refrigerator. Cake may be stored in the freezer for up to a week if well wrapped. Berries should be prepared no more than 3 hours before serving.