Description
Have you ever sliced into a dessert that’s so colorful and creamy it feels like a summer party on your plate? That’s what a Mango-Orange-Vanilla Ice Cream Cake is – a layered ice cream cake with tropical mango, zesty orange, and classic vanilla! But here’s the big question: How can a cake be so fancy and still super easy to make at home? The secret is in the pre-made ice cream, a crunchy graham cracker crust, and a few simple tricks we’ll share today.
Ingredients
To make a Mango-Orange-Vanilla Ice Cream Cake, you’ll need ingredients for the crust and ice cream layers. Here’s what you’ll use and why each one matters:
Crust Ingredients
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Unsalted Butter (4 tbsp, melted, plus more for the pan): Binds the graham cracker crumbs for a firm, buttery crust.
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Graham Cracker Sheets (10, broken in half): Creates a crunchy, sweet base for the cake.
Ice Cream Layers
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Mango Ice Cream (1 ½-quart carton): Adds a sweet, tropical layer with vibrant color.
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Vanilla Ice Cream (1 ½-quart carton): Provides a creamy, classic flavor that balances the fruitiness.
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Orange-Vanilla Ice Cream (1 ½-quart carton): Brings a zesty, citrusy twist to the cake.
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Whipped Cream (for topping): Adds a fluffy, decorative finish.
Substitutions and Variations
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Gluten-Free: Use gluten-free graham crackers for the crust.
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Vegan: Use vegan ice cream and dairy-free whipped cream. Replace butter with vegan margarine.
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No Mango Ice Cream: Use peach or pineapple ice cream for a different tropical flavor.
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No Orange-Vanilla: Use orange sherbet or plain vanilla with 1 tsp orange zest mixed in.
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No Whipped Cream: Top with a drizzle of melted chocolate or fruit sauce.
These ingredients are easy to find and make a cake that’s both fun and delicious!
Instructions
Step 1: Prepare the Pan
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Butter an 8-inch springform pan lightly.
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Cut a 7-by-26-inch strip of parchment paper and press it around the inside of the pan, extending above the rim to build a tall cake.
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Lock the springform ring to secure the parchment.
Tip: Ensure the parchment is snug against the pan for neat layers. Butter helps it stick.
Step 2: Make the Crust
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Pulse 10 graham cracker sheets in a food processor until finely ground.
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Add 4 tbsp melted unsalted butter and pulse until combined.
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Press the mixture evenly into the bottom of the prepared pan.
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Freeze until firm, about 10 minutes.
Tip: Use the bottom of a glass to press the crumbs firmly for an even crust. Freeze well to set.
Step 3: Add the Mango Layer
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Cut a 1 ½-quart carton of mango ice cream in half with a serrated knife. Return one half to the freezer.
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Transfer the other half to a stand mixer fitted with the paddle attachment. Let soften slightly, then beat on medium speed until spreadable but not melted.
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Spread the mango ice cream evenly over the crust with an offset spatula.
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Freeze until firm, 30 minutes to 1 hour.
Tip: Work quickly to keep the ice cream firm. Smooth the layer for a neat appearance.
Step 4: Add the Vanilla Layer
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Rinse the mixer bowl and repeat with half a 1 ½-quart carton of vanilla ice cream, softening and beating until spreadable.
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Spread the vanilla ice cream evenly over the firm mango layer.
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Freeze until firm, 30 minutes to 1 hour.
Tip: Ensure the mango layer is fully frozen before adding vanilla to keep layers distinct.
Step 5: Add the Orange-Vanilla Layer
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Repeat with half a 1 ½-quart carton of orange-vanilla ice cream, softening and beating until spreadable.
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Spread the orange-vanilla ice cream evenly over the firm vanilla layer.
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Freeze until firm, 30 minutes to 1 hour.
Tip: Check that each layer is smooth and level for a professional look.
Step 6: Repeat the Layers
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Repeat the process with the remaining halves of mango, vanilla, and orange-vanilla ice cream, freezing each layer for 30 minutes to 1 hour before adding the next.
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Freeze the entire cake until completely firm, at least 1 hour.
Tip: Be patient with freezing times to maintain clean, even layers.
Step 7: Decorate and Serve
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Remove the springform ring and peel off the parchment paper.
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Cover the cake with whipped cream, spreading or piping it decoratively.
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Freeze for at least 10 minutes to set the whipped cream.
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Slice with a warm knife and serve chilled.
Tip: Use a piping bag for fancy whipped cream swirls. Dip the knife in warm water for clean slices.