Mango-Orange-Vanilla Ice Cream Cake
- Level: Intermediate
- Yield: 18 to 20 slices of ice cream cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 19 servings
- Calories
- 312
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 35
- Dietary Fiber
- 1
- Sugar
- 28
- Protein
- 5
- Cholesterol
- 61
- Sodium
- 134
- Total: 5 hr 30 min
- Active: 50 min
Ingredients
4 tablespoons unsalted butter, melted, plus more for the pan
10 graham cracker sheets, broken in half
1 1 1/2-quart carton mango ice cream
1 1 1/2-quart carton vanilla ice cream
1 1 1/2-quart carton orange-vanilla ice cream
Whipped cream, for topping
Directions
- Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan.
- Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
- Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
- Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer.
- Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour.
- Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more.