Oops, I did it again. I got lost in the {ice cream cake} game.
They’re just so darn easy, I couldn’t resist.
This time I went for COLOR. I wanted the ice cream cake to be fruity and have a topping instead of fun stuffed inside. So, I went with mango sorbet, raspberry sorbet and topped it with vanilla ice cream and a big handful of toasted coconut.
Oh my word, what a glorious combination! Just that little bit of vanilla ice cream in there makes it feel super decadent. The mango & raspberry are tart so it’s a nice balance. Then you have the crispy coconut! It’s dangerous how simple it is to make…
And we’re off!
Our first step is to toast the coconut. I opted for a pan for this instead of turning on my oven. It’s a good idea if you want to avoid a hot kitchen but a bad idea if you’re easily distracted in the kitchen… KEEP AN EYE ON IT. It will burn in a heartbeat if you decide you need to straighten up your silverware drawer or pour a glass of milk for your baby boo.
Toasted.
Say hello to the team!
We line the bottom of a loaf pan with plastic wrap.
You want to make sure your ice cream is kind of melty. If you’re going grocery shopping and you pull out the ice cream and it’s melty from the car ride home, that means you must make an ice cream cake. You have my permission.
Spread the raspberry sorbet down first. Smooth out the layer with a spoon or a spatula.
Side-note. I cannot say raspberry sorbet without singing Raspberry Beret (but with sorbet) in my head.
Mango goes down second. You could freeze the layers in between steps, but that just takes extra time.
Mango is smooth!
Follow up with the vanilla.
Hello toasted coconut! Push the shreds in slightly.
Take the edges of the plastic wrap and cover the top of the ice cream cake and FREEZE.
We want to make sure that we give it time to harden up again. 4-6 hours works.
And we pull it out!
And we cut it up!
You’ll find that cutting into the cake is soooooo satisfying.
Eating it is too….
The possible flavor combinations are endless!
What flavor should we make next??!
Raspberry Mango Ice Cream Cake
serves 8-10
- 1/2 cup coconut shreds
- 1 pint raspberry sorbet
- 1 pint mango sorbet
- 1 pint vanilla ice cream
In a small skillet, heat coconut shreds over medium-high heat, tossing until nicely browned, about 4-5 minutes.
Let mango sorbet, raspberry sorbet and vanilla ice cream soften at room temperature for about 15 minutes. You want the ice cream to be spreadable. Layer a 9 x 5 inch loaf pan with cling wrap. Layer raspberry sorbet (about 4-5 scoops) on the bottom of loaf pan and spread with a spatula, making sure to push sorbet to the edges. Repeat process with the mango sorbet followed by the vanilla ice cream.
Top vanilla ice cream with toasted coconut, making sure to lightly push some of the shreds into the ice cream. Wrap loaf pan with cling wrap and give loaf pan a few taps to settle the ice cream into the pan. Freeze for at least 4 hours to make sure the ice cream has hardened. To serve, pull the ice cream cake out of the pan and slice into thin pieces with a sharp knife.
