Mango Peach Blueberry Ice-Cream Shortcake Mango Peach Blueberry Ice-Cream Shortcake

Author: Canadian Living

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.

  • Portion size 12 servings



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.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 157 mg
  • Protein 3 g
  • Calories 281.0
  • Total fat 15 g
  • Cholesterol 48 mg
  • Saturated fat 8 g
  • Total carbohydrate 37 g


  • Iron 4.0
  • Folate 3.0
  • Calcium 6.0
  • Vitamin A 16.0
  • Vitamin C 10.0
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Mango Peach Blueberry Ice-Cream Shortcake