Layered Sorbet and Ice-Cream Cake
- Ready In:
- 1hr
- Ingredients:
- 2
- Serves:
-
8
ingredients
- 1 liter sorbet, any flavour (mango or hazelnut recommended)
- 1 liter vanilla ice cream
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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RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!