Strawberry Angel Food Cake Ice Cream
This no-churn strawberry angel food cake ice cream is packed with fresh strawberries and pieces of angel food cake!
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 9x5-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).