This no-churn strawberry angel food cake ice cream is packed with fresh strawberries and pieces of angel food cake!
Quick Tips
- Use a food processor to finely puree your strawberries (a blender will also work)
- Make the angel food cake in a loaf pan or cupcake tins
- Cut the cooled angel food cake into 1-2 centimeter cubes for best results
- Pour the ice cream into a resealable container before freezing it to help keep it fresh
Equipment
- Food processor (blender works as well)
- Hand or stand mixer
- Large mixing bowl
- Serrated knife (best for cubing the angel food cake)
- Silicone spatula
- Measuring cups and spoons
Ingredient Notes
- Heavy cream: whipped until stiff peaks form
- Sweetened condensed milk: you will use one 14 ounce can
- Vanilla extract
- Strawberries: one pint, pureed
- Angel food cake: if using a box mix, you will use half of the mixture (I recommend baking it into two loaf pans and using one of them to add to the ice cream, the other half goes great with a side of this ice cream!)
Ingredient Notes (for the homemade angel food cake)
- Egg whites: carton ones work too
- Granulated sugar
- Cream of tartar
- Cake flour: use 1/2 cup of all-purpose flour less 1 tablespoon, plus 1 tablespoon of cornstarch as a substitute
- Salt
- Vanilla extract
- Almond extract: this can be omitted if you don’t like the flavor
Try these other recipes that are perfect for summer!
How to make Strawberry Angel Food Cake Ice Cream
This strawberry angel food cake ice cream is a super simple no-churn ice cream that can be made in just three steps!
- Make the angel food cake
- Make the strawberry ice cream
- Assemble and freeze
How to make the angel food cake
Preheat the oven to 325 degrees, then separate out 6 egg whites while they are cold, or measure out 1/2 cup (6 ounces) of carton egg whites.
Set the egg whites aside to allow them to warm up for 20-30 minutes. Egg whites whip up best while they are warm, but separate from the yolk best when they are cold.
While the egg whites warm, whisk together the dry ingredients in a medium bowl (cake flour, ½ cup granulated sugar, salt, cream of tartar). To make your own cake flour, measure out 1/2 cup of all-purpose flour and remove 1 tablespoon. Then add 1 tablespoon of corn starch instead.
Once the egg whites have sat out for 20-30 minutes whisk them on high in a stand mixer fitted with the whisk attachment or use a hand mixer (and a large bowl). Once the eggs become frothy, add ¼ cup granulated sugar. Beat on high until soft peaks form (about 4 minutes).
Sift the dry ingredients into the whisked egg whites (or slowly pour in small portions if you don’t have a sifter). After each ¼-½ cup is added, gently fold the mixture together to incorporate the dry ingredients into the egg whites. Add the flour mixture slowly and in small portions, folding the mixture gently in between to avoid losing as much egg white volume as possible.
Gently spoon the mixture into an ungreased 9×5-inch loaf pan. Carefully spread the mixture evenly throughout the pan. Bake for 25-35 minutes or until the top is light brown and a toothpick comes out clean. Spin the cake after 15 minutes for even baking.
Once removed from the oven, immediately flip the pan over and allow the cake to cool upside down on a cooling rack (while still in the pan). Cool the cake to room temperature. **If the cake has risen beyond the edges of the pan, do not turn it upside down and just allow it to cool normally. While the cake cools, you can make the strawberry ice cream.
Once the cake has cooled, flip the pan back over and run a thin knife along the edges of the pan to release the cake.
Cut the cool angel food cake into 1-2 centimeter cubes and set aside.
How to make the strawberry ice cream
Hull and dice a pint of fresh strawberries (it will make about two cups).
Use a food processor or a blender to puree the strawberries. It’s OK if a few larger strawberry chunks remain, but you will want the majority of it to be pureed for best flavor.
Next, place the sweetened condensed milk into a medium mixing bowl and add the pureed strawberries and vanilla extract. Mix until well combined.
Using a hand mixer (and a large mixing bowl) or a stand mixer, whip the heavy cream until stiff peaks form.
Add half of the strawberry mixture to the whipped cream and fold it together gently until well combined. Add the remaining strawberry mixture and fold gently until fully combined. Stir gently as to keep as much as the air in the whipped cream as possible.
How to assemble and freeze the ice cream
Add the cubed angel food cake to the ice cream and mix gently until the pieces are well-incorporated.
Pour the ice cream into a large resealable container and freeze for at least 6 hours to set it (preferably over night).
This recipe will make 8-9 cups of ice cream (about 2 quarts).
Yes! This recipe only calls for half of what a box mix makes, so if you’re using a box mix I recommend baking it into two loaf pans. You can use one angel food cake loaf for the ice cream and then use the other one as you please!
The strawberries need to be pureed in this recipe in order to achieve the best strawberry flavor, so if you don’t have a food processor to do that you can also use a blender. Just ensure that you mix and re-blend the mixture a few times until the strawberries are finely pureed.
Yes! For this recipe, simply measure out 1/2 cup of all-purpose flour and remove 1 tablespoon, then add 1 tablespoon of cornstarch instead.
Strawberry Angel Food Cake Ice Cream
Equipment
- food processor (you can also use a blender)
- Hand or stand mixer
- Measuring cups and spoons
- large mixing bowl
- silicone spatula
- serrated knife (best for cubing the angel food cake)
Ingredients
For the strawberry ice cream
- 2 cups heavy whipping cream (whipped to stiff peaks)
- 1 can sweetened condensed milk 14 ounces
- 2 teaspoons vanilla extract
- 1 pound fresh strawberries (pureed) (~2 cups)
For the angel food cake
- 6 egg whites (if using carton egg whites, ½ cup or 6 ounces)
- ¾ cup granulated sugar divided (½ cup added with dry ingredients, ¼ cup added while whisking egg whites)
- ½ cup cake flour (use easy substitution listed above if you don't have cake flour)
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
To make the angel food cake
- Preheat the oven to 325 degrees.
- Separate out the egg whites of 6 eggs (do this while they are cold) or measure out ½ cup (6 ounces) of carton egg whites.
- Set the egg whites aside to allow them to warm up for 20-30 minutes.
- While the egg whites warm, whisk together the dry ingredients in a medium bowl (cake flour, ½ cup granulated sugar, salt, cream of tartar).
- Once the egg whites have sat out for 20-30 minutes whisk them on high in a stand mixer fitted with the whisk attachment or use a hand mixer (and a large bowl). Once the eggs become frothy, add ¼ cup granulated sugar. Beat on high until soft peaks form (about 4 minutes).
- Sift the dry ingredients into the whisked egg whites (or slowly pour in small portions if you don't have a sifter). After each ¼-½ cup is added, gently fold the mixture together to incorporate the dry ingredients into the egg whites. Add the flour mixture slowly and in small portions, folding the mixture gently in between to avoid losing as much egg white volume as possible.
- Gently spoon the mixture into an ungreased 9×5-inch loaf pan. Carefully spread the mixture evenly throughout the pan. Bake for 25-35 minutes or until the top is light brown and a toothpick comes out clean. Spin the cake after 15 minutes for even baking.
- Once removed from the oven, immediately flip the pan over and allow the cake to cool upside down on a cooling rack (while still in the pan). Cool the cake to room temperature.
- Once the cake has cooled, flip the pan back over and run a thin knife along the edges of the pan to release the cake.
- Cut the cool angel food cake into 1-2 centimeter cubes and set aside.
To make the strawberry ice cream
- Hull and dice a pint of fresh strawberries.
- Use a food processor or a blender to puree the strawberries. It's OK if a few larger strawberry chunks remain, but you will want the majority of it to be pureed for best flavor.
- Place the sweetened condensed milk into a medium mixing bowl and add the pureed strawberries and vanilla extract. Mix until well combined.
- Using a hand mixer (and a large mixing bowl) or a stand mixer, whip the heavy cream until stiff peaks form.
- Add half of the strawberry mixture to the whipped cream and fold it together gently until well combined. Add the remaining strawberry mixture and fold gently until fully combined. Stir gently as to keep as much as the air in the whipped cream as possible.
- Add the cubed angel food cake to the ice cream and mix gently until the pieces are well-incorporated.
- Pour the ice cream into a large resealable container and freeze for at least 6 hours to set it (preferably over night).
