Ice Cream Cake

  • 1.5 cups mango juice
  • 20 rusks
  • 2 cups vanilla ice cream
  • 1 cup mango cubes
  • 2 cups mango ice cream
  • Fresh mangoes
  • Blueberries
  • Strawberries
  • Passionfruit purée
Prepare a 6 inch springform pan. In a shallow bowl, pour some mango juice. Take the rusks and soak them individually in the mango juice.
After soaking, arrange them in the springform pan. Make sure you pack the empty spaces with small pieces of soaked rusk to get an even layer.
In a separate bowl, take vanilla ice cream and soften it using a spatula. Fold in the mango cubes into the softened vanilla ice cream.
Using an offset spatula, spread this ice cream into an even layer on top of the rusk base. Take some more soaked rusks and place them evenly on top of this vanilla ice cream layer.
For the final layer, soften some mango ice cream in a bowl. Using an offset spatula, spread the softened mango ice cream in an even layer of top of the second rusk base.
Freeze the mango ice cream cake overnight. Demould the cake and garnish with fresh mangoes, blueberries, strawberries and passionfruit purée. Serve cold!

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