Vanilla Malted Ice Cream Cake

1. 1

   Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife.

2. 2

   Thinly slice the cake.

3. 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. 4

   Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray.

5. 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. 6

   Drizzle half of the malted cream over the cake slices.

7. 7

   Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer.

8. 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. 9

   Drizzle with the remaining malted cream.

10. 10

    Repeat with the remaining ice cream and cake slices.

11. 11

    Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days.

12. 12

    Loosen the edges of the cake with an offset spatula, then invert onto a platter.

13. 13

    Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form.

14. 14

    Spread over the top and sides of the cake and top with sprinkles.

15. 15

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.