Raspberry Mango Ice Cream Cake
- 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.