Carnival Ice Cream Cake

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Carnival Ice Cream Cake
  • Prep 20 min
  • Total 26 hr 0 min
  • Servings 16
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A classic recipe from Betty's 1970s-era recipe card file, this versatile, crowd-sized ice cream cake is bound to steal the show.
Updated May 15, 2018


  • One 10-inch round angel food cake
  • 2 packages (0.14 oz each) strawberry-flavored unsweetened soft drink mix
  • 2 packages (0.14 oz each) orange-flavored unsweetened soft drink mix
  • 2 packages (0.14 oz each) black cherry-flavored unsweetened soft drink mix
  • 1/2 bag (16-oz size) frozen strawberries, thawed and sliced
  • 1/2 gallon vanilla ice cream, slightly softened
  • 1/2 bag (16-oz size) frozen peaches, thawed and chopped
  • 1/2 bag (16-oz size) frozen raspberries, thawed


  • 1
    Tear cake into bite-size pieces. Divide among 3 bowls. Sprinkle strawberry drink mix over cake in 1 bowl, orange over the second and black cherry over the third. Toss each lightly with fork until cake pieces are well coated with drink mix.
  • 2
    Line 10-inch tube pan with foil. Place strawberry cake pieces in pan; spoon strawberries (with liquid) onto cake. Spread one-third of the ice cream over the strawberries. Repeat layers with orange cake pieces, peaches (with liquid), half the remaining ice cream, the black cherry cake pieces, raspberries (with liquid) and remaining ice cream. Cover and freeze 12 to 24 hours until almost ready to serve.
  • 3
    About 60 minutes before serving, place cake in fridge. About 30 minutes before serving, unmold on chilled plate; remove foil. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mix and match soft drink and fruit flavors to find a combination your family loves.
  • tip 2
    Strawberry or peach ice cream would be a delicious substitution for vanilla.


Nutrition Facts are not available for this recipe
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