Angel Food Cake Strawberry Ice Cream Sandwiches

Directions

1. In a large bowl, beat cream until stiff peaks form, 2-3 minutes.
2. In a small bowl, whisk together condensed milk, strawberry jam, vanilla and salt until combined. Working in batches, gently fold condensed milk mixture into whipped cream until combined.
3. Transfer ice cream to 9x5-in. loaf pan. Freeze until firm, 2-4 hours.
4. For the angel food cake, place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
5. Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
6. Gently spoon into two ungreased 8x4-in. loaf pans. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pans onto cooling racks; cool completely, about 1 hour.
7. Run a knife around sides of loaf pans. Slice one loaf in half lengthwise. Then slice each piece in half again, creating 4 layers. Reserve second angel food cake for another use.
8. Line two loaf pans with parchment paper. Place one cake layer into the pan. Top with half the prepared ice cream, and then a second layer of cake. Wrap and freeze until firm, about one hour.
9. Remove from pans, vertically into bars. Serve immediately.