For Cake:
1 store bought Angel food cake (you can also use a chiffon tube cake)
3 pints of ice cream (Choose 3 flavors that work well together. There are so many possibilities, but some ideas include: coffee, maple walnut, and chocolate chip; mint chip, chocolate, and vanilla; strawberry, vanilla, and lemon.
Large soup spoon for scooping ice cream from pint and knife or spatula for spreading
For chocolate whipped cream icing:
pint of heavy whipping cream
metal bowl and hand beater
2-3 Tbsp. of chocolate fudge topping (i.e. Hershey’s or Sanders ice cream topping)
Put metal bowl and beaters in freezer along with pint of whipping cream for 10-15 minutes before whipping the cream. Whip cream until soft yet somewhat firm peaks form before adding the chocolate fudge. If you add too soon, the cream will not whip to a stiff enough consistency. Put the whipped cream into the refrigerator until ready to ice the cake.
Slice angel food cake in half horizontally with a serrated bread knife. Slice each section in half again horizontally so that there are four even layers. Use a sturdy dinner sized paper plate and cut a piece of parchment or wax paper to size before laying down the first layer of cake. This makes it easy to transfer ice cream cake to a nice serving plate later. Take two of the pints of ice cream out of the freezer to let soften a few minutes before spreading on layers. Work quickly to scoop and spread first pint of ice cream on bottom layer of cake. Smooth ice cream and add second layer of cake. Spread second pint of ice cream. Put cake back into the freezer to harden.
Take remaining pint of ice cream out of the freezer to soften. Use a second plate for the third layer of cake, then spread the 3rd flavor of ice cream topped with final 4th cake layer. Put back in freezer to harden. When hardened, take bottom section out of freezer and ice with chocolate whipped cream, including inside of tube. Add second layer of hardened cake and frost this portion as well with the chocolate whipped cream. Return to freezer until hardened and ready to serve.
Depending on the season and air temperature, you may need to let the ice cream cake soften from 5- 15 minutes before slicing to serve. Sprinkle with shaved chocolate or fruit.