Vanilla Malted Ice Cream Cake

Vanilla Malted Ice Cream Cake



yield : 12

  • 1 12 ounce store bought angel food cake or one made from a cake mix
  • 1 /12 C cold whipping cream
  • 1/4 C plus 2 Tbsp malted milk powder
  • cooking spray
  • 1 and 1/2 containers of vanilla ice cream (1/2 gallon size) My favorite is Breyers
  • white sprinkles (if it’s your birthday)

Directions for Vanilla Malted Ice Cream Cake

  • Bake angel food cake according to directions on box.
  • Trim the brown crust off the cake as much as possible.
  • Slice cake into thin slices.
  • Whisk 1/2 C whipping cream with 1/4 C malted milk powder in a bowl. Let sit for 5 minutes and then whisk again. It will thicken somewhat.
  • Lightly spray the 10 inch tube pan with cooking spray.
  • Press about half of the cake slices into the bottom of the pan.
  • Drizzle half of the cream mixture over the cake.
  • Soften ice cream and spoon half of it over the cake. Use an offset spatula to get an even layer.
  • Repeat with cake, cream and ice cream.
  • Cover with plastic wrap and place in freezer for 4 hours or up to 5 days.
  • When ready to serve, remove from pan and invert onto a cake plate.
  • Beat 1 C whipping cream and 2 Tbsp malted milk powder with a mixer until stiff peaks form.
  • Frost cake sides and top with mixture.
  • Add sprinkles