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Line two 9 X 5 inch loaf pans with plastic wrap, leaving 4 inches overhanging each long side so you can wrap the loaves before freezing them.
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2
Place the strawberry gelatin and the hot water in a very large mixing bowl and stir until the gelatin dissolves.
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Fold in strawberries, raspberries, and blueberries.
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Stir to combine.
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Fold in pieces of angel food cake.
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Remove the ice cream from the container and cut it into chunks.
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Fold the chunks of ice cream into the berry mixture until they are just combined.
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Divide the mixture evenly between the 2 prepared loaf pans.
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Pull the ends of the plastic wrap up and over the top to seal the ice cream mixture in each pan.
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Freeze the loaves until they are firm, at least 4 hours or overnight.
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When you are ready to serve, let the loaves sit at room temperature for 5 minutes, then turn them onto a serving plate.
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Slice and serve garnished with mint sprigs.
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*To speed up chopping the strawberries and raspberries, place them in batches in a food processor fitted with the steel blade.
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Pulse gently until chopped.
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*
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**You can store these loaves for up to 1 month in the freezer, wrapped in aluminum foil.
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**
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***This recipe brought to you courtesy of Dinner Doctor.
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***
