Here are two easy recipes for a refreshing treat. The ice cream is a no churn recipe and the cake uses a store bought angel food cake.
Easy Lemon Ice Cream
2 cups of heavy cream
1 can of sweetened condensed milk
juice from 1 lemon
lemon zest
Mix the ingredients in a bowl and mix with an electric mix until it thickens. Put a lid on the container and put into the freezer until it hardens.
Strawberry Lemon Angel Food Cake
angel food cake
whipped topping
cream cheese (softened)
strawberries
lemon
Mix the whipped topping & softened cream cheese together until smooth. Add blended strawberries (I took a handful of strawberries and blended them up in the Magic Bullet), juice from one lemon, and lemon zest. Mix until all are well blended.
Cut the angel food cake in half lengthwise. Smear some of the strawberry cream in between layers. Frost the entire thing with the cream. I ended up filling the middle hole full of the cream. Top with cut strawberries & lemons. Chill in refrigerator until serving.
It looked so good when we cut it.
Pair the ice cream & cake together for the perfect dessert!
