From Martha Stewart Living Omnimedia
Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
striped ice cream cake

Courtesy of Martha Stewart Loop Hong Kong

Serves: 36

Ingredients
    U.S.         Metric     Conversion chart

    1 cup(s) blueberry jam
    2 pint(s) vanilla ice cream, softened
    2 pint(s) raspberry sorbet, softened
    1 pint(s) peach sorbet, softened
    Angel Food Sheet Cake

Directions

    Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.
    Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.
    Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.