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.

Place the strawberry gelatin and the hot water in a very large mixing bowl and stir until the gelatin dissolves.

Fold in strawberries, raspberries, and blueberries.

Stir to combine.

Fold in pieces of angel food cake.

Remove the ice cream from the container and cut it into chunks.

Fold the chunks of ice cream into the berry mixture until they are just combined.

Divide the mixture evenly between the 2 prepared loaf pans.

Pull the ends of the plastic wrap up and over the top to seal the ice cream mixture in each pan.

Freeze the loaves until they are firm, at least 4 hours or overnight.

When you are ready to serve, let the loaves sit at room temperature for 5 minutes, then turn them onto a serving plate.

Slice and serve garnished with mint sprigs.

*To speed up chopping the strawberries and raspberries, place them in batches in a food processor fitted with the steel blade. Pulse gently until chopped.*

**You can store these loaves for up to 1 month in the freezer, wrapped in aluminum foil.**

***This recipe brought to you courtesy of Dinner Doctor.***