Mango Swirl Ice-Cream Cake
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Mango Swirl Ice-Cream Cake
Photography by Edward Pond
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| per each of 10 servings: about | - |
| cal | 335335 cal |
| pro | 4 g4g pro |
| total fat | 14 g14g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 52 g52g carb |
| fibre | 2 g2g fibre |
| chol | 35 mg35mg chol |
| sodium | 159 mg159mg sodium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 66 iron |
| vit A | 1717 vit A |
| vit C | 2727 vit C |
| folate | 88 folate |
This refreshing dessert is ideal for any gathering. Vary the flavour of the sorbet and fruit depending on preferences.
Ingredients
- 4 cups mango sorbet , softened4 cups mango sorbet, softened
- 4 cups vanilla ice cream 4 cups vanilla ice cream
- 3 cups assorted fruits 3 cups assorted fruits
- Crust:
- 1-1/4 cups grated graham cracker crumbs 1-1/4 cups grated graham cracker crumbs
- 1/4 cup finely chopped pecans 1/4 cup finely chopped pecans
- 1/4 cup butter , melted1/4 cup butter, melted
Preparation
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.
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.
Source : August 2009
- Keywords : Dessert; Mango; Ice cream; 400 calories;
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