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    You are in: Home / Recipes / Layered Sorbet and Ice-Cream Cake Recipe
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    Layered Sorbet and Ice-Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    dale!'s Note:

    A delicious make ahead dessert which is perfect for summer entertaining.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 liter sorbet, any flavour (mango or hazelnut recommended)
    • 1 liter vanilla ice cream

    Directions:

    1. 1
      Line the base of a deep 22cm round cake tin with baking paper.
    2. 2
      Allow 1/2 of the sorbet to soften a little and spread the sorbet evenly into the base of the pan.
    3. 3
      Place in the freezer until firm.
    4. 4
      Allow 1/2 of the ice-cream to soften and spread in an even layer over sorbet.
    5. 5
      Return to freezer to firm.
    6. 6
      Repeat with another layer of sorbet and ice-cream.
    7. 7
      Freeze until firm.
    8. 8
      Can be made a week ahead and stored, wrapped in clingwrap, in the freezer.
    9. 9
      To serve, rub the outside of the cake tin with a warm damp cloth to loosen.
    10. 10
      Invert onto serving plate.
    11. 11
      Decorate to suit the flavour used.
    12. 12
      The flavour combinations are virtually unlimited.
    13. 13
      Try mango sorbet with macadamia nut ice cream or even strawberry sorbet with chocolate ice cream!

    Ratings & Reviews:

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    Nutritional Facts for Layered Sorbet and Ice-Cream Cake

    Serving Size: 1 (192 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 215.7
     
    Calories from Fat 74
    34%
    Total Fat 8.2 g
    12%
    Saturated Fat 5.0 g
    25%
    Cholesterol 33.0 mg
    11%
    Sodium 64.9 mg
    2%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 0.5 g
    2%
    Sugars 15.9 g
    63%
    Protein 2.6 g
    5%

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