-
1
Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife.
-
2
Thinly slice the cake.
-
3
Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened.
-
4
Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray.
-
5
Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed.
-
6
Drizzle half of the malted cream over the cake slices.
-
7
Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer.
-
8
Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed.
-
9
Drizzle with the remaining malted cream.
-
10
Repeat with the remaining ice cream and cake slices.
-
11
Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days.
-
12
Loosen the edges of the cake with an offset spatula, then invert onto a platter.
-
13
Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form.
-
14
Spread over the top and sides of the cake and top with sprinkles.
-
15
Photograph by Johnny Miller
