Layered Sorbet and Ice-Cream Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    liter sorbet, any flavour (mango or hazelnut recommended)
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DIRECTIONS

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