Ribbon Ice Cream Cake Recipe

1 pt. strawberry ice cream, softened

1 large angel food cake, sliced into thirds

1 pt. mint ice cream, softened

1 tablespoon sugar

1 teaspoon vanilla

1 pt. whipping cream, whipped

3 ½ ounces shredded coconut

Spread the strawberry ice cream over the first cake layer; top with a second layer of cake. Spread the second layer of cake with the mint ice cream and place the remaining cake layer on the top of that. Freeze until firm. Whip the whipping cream with the sugar and vanilla until firm peaks stand and then frost the frozen cake with it. Sprinkle with coconut, if desired. Freeze, covered with foil or plastic wrap, until firm.

Source: Desserts Cookbook, Favorite Recipes Press, 1963

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