Vanilla Mango Ice Cream Cake


This mango ice cream cake hits all the right notes.

Vanilla Mango Ice Cream Cake
Mango sorbet, vanilla ice cream, and crushed chocolate wafer cookies come together to create a striped ice cream cake with three layers of distinctly seasonal colors. To save time, you can cover and freeze the cake up to three days in advance. When the cake is ready to serve, dip a thin knife into hot water to easily cut it up into servable slices. Get the recipe: Vanilla Mango Ice Cream Cake. Photo: Philip Friedman; Styling: Colleen Riley
Hands On Time:
1 hrs
Total Time:
3 hrs
8 serves

Nearly every bite of this ice cream sandwich contains exotic fruit, chocolate, and vanilla. Keep in mind that this cake requires at least two hours to refreeze, but you can make it up to two days ahead and keep the dessert in the freezer.


  • 15 chocolate wafer cookies, finely crushed

  • 3 tablespoons unsalted butter, melted

  • 2 pints mango sorbet, softened

  • 1 pint vanilla ice cream, softened


  1. Line the bottom of an 8½-by-4½-inch loaf pan with parchment or wax paper.

  2. Stir together the cookies and butter in a small bowl until moistened.

  3. Remove the 1 pint of mango sorbet from the freezer and let sit until softened slightly, about 5 minutes. Scoop the sorbet into a medium bowl and stir until spreadable. Spread the sorbet into the bottom of the prepared loaf pan with an offset spatula or spoon. Sprinkle with a third of the cookie mixture and freeze until firm, 25 to 30 minutes. Repeat this process with the vanilla ice cream and remaining mango sorbet and the remaining cookie mixture. Freeze, covered, until firm, at least 2 hours and up to 2 days.

  4. When the cake is ready to serve, dip an offset spatula or thin knife into hot water and run it around the edge of the loaf pan to loosen the cake. Invert it onto a serving plate and remove the parchment.

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