This mango ice cream cake hits all the right notes. Layers of mango sorbet sandwich bits of crushed chocolate wafer cookies and a midsection of vanilla ice cream, so nearly every bite 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. You’ll soften sorbet and ice cream for each layer separately before putting the pan back in the freezer to firm up after each step. So, while the three hours, in total, might seem like a commitment, this light, cold treat isn’t difficult to “make” yourself.
How to Make It
Line the bottom of an 8½-by-4½-inch loaf pan with parchment or wax paper.
Stir together the cookies and butter in a small bowl until moistened.
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.
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.