Bake angel food cake in two loaf size pans. Cool, then slice twice the lenght of the cake. There will be three peices of cake per loaf. If ice cream is frozen hard you may have to soften a little. Slice ice cream into four layers and lay between layers of angel food cake. Sprinke chocolate chips on top of the ice cream before adding next layer. There will be two layers of ice cream per cake. Wrap tightly in wax paper then foil wrap. Freeze. Take out of freezer about 30 minutes before sliceing and serving.
Not a NESTLÉ®-tested recipe.