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Dairy-free tropical ice-cream cake
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Prep Time:
195 minutes
Cook Time:
Total Time:
195 minutes
Indulge in a luscious dairy-free tropical ice-cream cake, with three layers of pure bliss.
Ingredients:
  • 1L mango sorbet
  • 1L coconut 'ice-cream' (see notes)
  • 1L raspberry sorbet
  • Sliced fresh mango, to serve
  • Fresh raspberries, to serve
  • Fresh passionfruit pulp, to serve
  • Shaved coconut, to serve
Instructions:
  • Prepare a 23cm springform pan by lining the base and sides with baking paper. Let the mango sorbet sit at room temperature for 10 minutes until slightly softened. Spread the sorbet evenly into the pan, pressing down firmly to create a smooth layer. Freeze for 20 minutes until set.
  • Layer the coconut 'ice-cream' and raspberry sorbet, freezing each one until solid. Cover the surface with plastic wrap and freeze for 2 hours or until firm.
  • Prior to serving, gently detach the sides of the pan and move the cake to a serving plate. Garnish with mango, raspberries, passionfruit, and coconut. Slice into wedges and enjoy promptly.

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