Mango Swirl Ice-Cream Cake

Mango Swirl Ice-Cream Cake 150 Image by: Mango Swirl Ice-Cream Cake 150 Author: Canadian Living

This refreshing dessert is ideal for any gathering. Vary the flavour of the sorbet and fruit depending on preferences.

  • Portion size 10 servings
  • Credits : August 2009

Ingredients

  • 4 cups mango sorbet softened
  • 4 cups vanilla ice cream
  • 3 cups assorted fruits
Crust:
  • 1 1/4 cup grated graham cracker crumbs
  • 1/4 cup finely chopped pecan
  • 1/4 cup butter melted

Method

Grease bottom of 9-inch (2.5 L) springform pan; line side with parchment paper. Set aside.

Crust: In bowl, stir together graham wafer crumbs, pecans and butter; press into prepared pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.

Drop spoonfuls of half of the sorbet randomly onto crust. Drop spoonfuls of half of the ice cream in gaps between sorbet. Gently swirl with back of spoon. Repeat with remaining sorbet and ice cream. Cover and freeze until firm, about 4 hours. (Make-ahead: Wrap in foil and freeze for up to 2 days.)

Using hot dry knife, cut cake into slices. Serve with assorted fruit. Makes 8 to 10 servings.

Nutritional facts per each of 10 servings: about

  • Sodium 159 mg
  • Protein 4 g
  • Calories 335.0
  • Total fat 14 g
  • Cholesterol 35 mg
  • Saturated fat 7 g
  • Total carbohydrate 52 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mango Swirl Ice-Cream Cake

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