Mango-Orange-Vanilla Ice Cream Cake
Layering mango, vanilla, and orange-vanilla ice creams in this cake creates a vibrant tropical twist on a classic flavor pairing. While assembly is straightforward, ample freezing time between layers is crucial to maintain distinct, clean layers—plan ahead to ensure each layer sets fully before adding the next.
Key Recipe Details
Level: Intermediate
Total Time: 5 hours 30 minutes (includes freezing)
Active Time: 50 minutes
Yield: 18–20 slices
Directions
Butter an 8-inch springform pan. Cut a 7×26-inch piece of parchment paper and press it around the inside of the pan, allowing it to extend above the rim (this helps build a tall, stable cake). Lock the pan’s ring to secure the parchment in place.
Pulse graham crackers in a food processor until finely ground. Add melted butter and pulse until combined. Press the mixture firmly into the bottom of the prepared pan and freeze until firm, about 10 minutes.
Meanwhile, cut a carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable (not melted). Use an offset spatula to spread the ice cream evenly over the crust. Freeze until firm, 30 minutes to 1 hour.
Rinse the mixer bowl, then repeat Step 3 with half a carton of vanilla ice cream. Spread it over the mango layer and freeze until firm. Once set, repeat the process with half a carton of orange-vanilla ice cream, spreading it over the vanilla layer and freezing again.
Continue layering with the remaining mango, vanilla, and orange-vanilla ice cream, ensuring each layer is fully firm before adding the next. Once all layers are added, freeze the cake until completely solid, at least 1 hour.
Remove the springform ring and parchment paper. Cover the cake with whipped cream and freeze for an additional 10 minutes to set.
