Raspberry Mango Ice Cream Cake

Raspberry Mango Ice Cream Cake // shutterbean

Oops, I did it again. I got lost in the {ice cream cake} game.

They’re just so darn easy, I couldn’t resist.

Raspberry Mango Ice Cream Cake // shutterbean

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.

Raspberry Mango Ice Cream Cake // shutterbean

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.

Raspberry Mango Ice Cream Cake // shutterbean

Toasted.

Raspberry Mango Ice Cream Cake // shutterbean

Say hello to the team!

Raspberry Mango Ice Cream Cake // shutterbean

We line the bottom of a loaf pan with plastic wrap.

Raspberry Mango Ice Cream Cake // shutterbean

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.

Raspberry Mango Ice Cream Cake // shutterbean

Mango goes down second. You could freeze the layers in between steps, but that just takes extra time.

Raspberry Mango Ice Cream Cake // shutterbean

Mango is smooth!

Raspberry Mango Ice Cream Cake // shutterbean

Follow up with the vanilla.

Raspberry Mango Ice Cream Cake // shutterbean

Hello toasted coconut! Push the shreds in slightly.

Raspberry Mango Ice Cream Cake // shutterbean

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.

Raspberry Mango Ice Cream Cake // shutterbean

And we pull it out!

Raspberry Mango Ice Cream Cake // shutterbean

And we cut it up!

Raspberry Mango Ice Cream Cake // shutterbean

You’ll find that cutting into the cake is soooooo satisfying.

Raspberry Mango Ice Cream Cake // shutterbean

Eating it is too….

Raspberry Mango Ice Cream Cake // shutterbean

The possible flavor combinations are endless!

Raspberry Mango Ice Cream Cake // shutterbean

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.

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42 Comments

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  • You’re the ice cream cake genius! I’m going to try chocolate ice cream on the bottom, cake crumbles in the middle, and vanilla ice cream swirled with raspberries on top for dessert tonight – thanks for the inspiration!

    • Tracy
      July 30, 2014

      YES YES.

  • July 30, 2014

    You put my two favourite flavours in an ice cream. That makes you my official favourite person right now and I am going to try this as soon as humanely possible!

  • July 30, 2014

    I’m pumped you’re loosing the ice cream cake game! I mean, this cake is gorgeous in color and I’m sure it’s amazingly delish! Thanks, Tracy!

  • Amy P
    July 30, 2014

    No way!! This the exact cake I made for my sister’s wedding shower a few years back – same order of flavours and everything. Only difference was lemon instead of vanilla, but the flavours were in the same order and everything. Deja vu seeing this one :) I was not as bright as you and I made all the gelato myself…I had to start like a week ahead so the ice cream maker canister could freeze between making each flavour. Good grief.

    • Tracy
      July 30, 2014

      Whoa! Kudos to you and lucky sister!

  • July 30, 2014

    YUM and such prettyyy colors too!

  • July 30, 2014

    Raspberry Mango Ice Cream cake I’m in! You say that cutting the cake is satisfying I’m pretty sure my first bite will take the “cake” on most satisfying.

  • July 30, 2014

    That is how my mom makes her ice cream cakes … she always laughs when people make a fuss over them. She always says, if they knew how easy it was! I love this combo! Keep it up, gal!

  • Tina Anderson
    July 30, 2014

    My daughter was just asking me if I would make her Baked Alaska for her birthday cake and was asking for raspberry and mango sorbet. I think I will do a take on your version here, and instead of coconut, put meringue on the top instead!

    • Tracy
      July 30, 2014

      LOVE that idea!

  • July 30, 2014

    Uhm, yes. I’m making this ASAP! Also, if you could keep coming with the awesome ice cream cake recipes, that would be wonderful!

    xoxo
    Taylor

  • July 30, 2014

    “You’ll find that cutting into the cake is so satisfying.” I love that.

    • Tracy
      July 30, 2014

      It really is!! Perfect slices all the way.

  • July 30, 2014

    !!YES!! As you know, “easy” means that I can partake in the festivities. Though I still don’t think mine would be as lovely as this.

    Ok, off to play some Prince ;)

    • Tracy
      July 30, 2014

      I’m pretty sure yours would be FABULOUS!

  • July 30, 2014

    I want some of this IMMEDIATELY. So gorgeous, Tracy!

  • Mallory
    July 30, 2014

    Such. pretty. COLORS!

  • July 30, 2014

    Whoa these colors are amazing! This looks so good! Seriously, the combinations are endless for this. Oh, the possibilities!

    Also, I love the song Raspberry Beret. Totally have it stuck in my head now.

  • Rachel O.
    July 30, 2014

    Gorgeous colors and that flavor combo sounds divine! I’ll be making this but I’ll need to substitute a vegan ice cream for the top so my dairy-free husband can share (boo). We usually get a coconut milk-based ice cream so I bet it would tie in perfectly here. YUM!

    • Tracy
      July 30, 2014

      Coconut Bliss is my favorite!

  • This is a great combination of flavours Tracy! Definitely two of my fav sorbets in here!

  • July 30, 2014

    Yum! Love the toasted coconut on top :)

  • July 30, 2014

    Ummmm, GIRL. This is amazing. Thumbs up!!

  • July 30, 2014

    Aahh, that photo of the ice cream with smiley faces! It’s too happy and fun and adorable! I love this flavor combo. And I am never buying my husband an ice cream cake for his birthday again, haha. Your ice cream cakes look like lots of fun to make. :)

  • July 30, 2014

    also, I used to have a job that involved making layered soap in a loaf-shaped mold. And I miss it so much, but layering ice cream seems like it could be equally satisfying!

  • Oh my gosh. This is SO beautiful! The colors – I want that in a room. Or an outfit. :) Pinned!

  • Kmarie
    July 30, 2014

    This is definitely going to be the dessert I make for my “end of summer Indian food feast” for my friends next month. The mango and coconut are perfect complements to the food, and the cake looks beautiful. Thanks!

  • July 31, 2014

    Blimey! I love it – it looks so simple to do, but WOAH when you serve it! Thanks :)

  • July 31, 2014

    Perfect party dessert!! Love the fresh flavours!

    http://youtube.com/addalittlefood

  • July 31, 2014

    How gorgeous and summery! I can’t WAIT to make this with non-dairy vanilla coconut milk ice cream! It’s gonna be sooo good with that toasted coconut. Hooray, summer!
    http://www.youtube.com/sparklesandsuch26

  • OMG this looks amazing. imagining the possibilities!

  • So perfect for summer! Despite the fact that it’s winter here in Brisbane, we are having spring temperatures, which means folks that ice cream is back on the menu! Thanks Tracy for fulfilling my ice cream dreams :)

  • August 1, 2014

    So beautiful! I love the colors here! Can’t wait to make it. Next….we should do raspberry, chocolate and coconut maybe???

  • August 1, 2014

    So pretty, love the colors and coconut topping!

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