Mango Peach Blueberry Ice-Cream Shortcake
Serve this fruity dessert at a backyard barbecue or as a summer birthday cake. You can create infinite variations, depending on the sorbet and fruit that are available.
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 281 |
| pro | 3 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 37 g |
| fibre | 1 g |
| chol | 48 mg |
| sodium | 157 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 4% |
| vit A | 16% |
| vit C | 10% |
| folate | 3% |
Suggested Recipes
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2 cups (500 mL) vanilla wafer crumbs (about 65 cookies)
1/2 cup (125 mL) butter, melted
4 cups (1 L) softened vanilla ice cream
2 cups (500 mL) mango sorbet
Macerated Fruit:
1-1/2 cups (375 mL) sliced peeled peaches
1-1/2 cups (375 mL) blueberries
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) lemon juice
Preparation:
In bowl, stir crumbs with butter until moistened; press onto bottom and 1 inch (2.5 cm) up side of parchment paper-lined 8-1/2-inch (2.25 L) springform pan. Freeze until firm, about 15 minutes.
Randomly spoon vanilla ice cream and mango sorbet into crust, covering bottom and leaving no spaces. Using tip of knife, swirl colours together; smooth top. Freeze until firm, 2 hours. (Make-ahead: Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 1 week.)
Macerated Fruit: In bowl, combine peaches, blueberries, sugar and lemon juice. Let stand until juices are released, about 15 minutes.
Meanwhile, let cake stand in refrigerator until soft enough to slice, about 15 minutes. Serve in slices topped with macerated fruit.
Additional Information
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Variations
Peach Melba Ice-Cream Shortcake: Replace mango sorbet with raspberry sorbet. Replace blueberries with raspberries.Raspberry Ice-Cream Shortcake: Replace mango sorbet with raspberry sorbet. Replace peaches and blueberries with raspberries.
Strawberry Ice-Cream Shortcake: Replace mango sorbet with strawberry sorbet. Replace peaches and blueberries with sliced strawberries.
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