Get maximum wow for minimum effort with this cool, creamy, and fruity ice cream cake recipe.
Victor Protasio
Can dessert be a work of art?
Indeed, it can.
Photo:Victor Protasio
This cooling treat is made with store-bought vanilla ice cream,mango, and raspberry sorbets.
This recipe was developed by Melissa Gray.
Meanwhile, lightly coat a 9-by-5- inch loaf pan with cooking spray.
Victor Protasio
Line bottom and long sides with parchment paper, leaving a 2-inch overhang on long sides.
Freeze pan until ready to use.
Gently press into an even layer with a small offset spatula.
Cover with plastic wrap and freeze until completely firm, at least 12 hours and up to 3 days.
Stir in melted butter until evenly incorporated.
Sprinkle crumb mixture on top and pack into an even layer using bottom of a glass or measuring cup.
Cover and freeze until crust is firm, at least 30 minutes and up to 1 day.
Insert a butter knife or small offset spatula between parchment and pan to loosen cake edges.
Invert onto a chilled platter, using parchment to help remove pan.
(Gently heat sides of pan with a warm, damp towel if needed.)
Top with raspberries and mango.
Slice and serve with whipped cream, if using.
you’ve got the option to use any ice cream and sorbet flavors you want.
There are no wrong answers here!
