Step 1: Prepare the Pan

1. Butter an 8-inch springform pan lightly.

2. 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.

3. 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

1. Pulse 10 graham cracker sheets in a food processor until finely ground.

2. Add 4 tbsp melted unsalted butter and pulse until combined.

3. Press the mixture evenly into the bottom of the prepared pan.

4. 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

1. Cut a 1 ½-quart carton of mango ice cream in half with a serrated knife. Return one half to the freezer.

2. 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.

3. Spread the mango ice cream evenly over the crust with an offset spatula.

4. 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

1. Rinse the mixer bowl and repeat with half a 1 ½-quart carton of vanilla ice cream, softening and beating until spreadable.

2. Spread the vanilla ice cream evenly over the firm mango layer.

3. 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

1. Repeat with half a 1 ½-quart carton of orange-vanilla ice cream, softening and beating until spreadable.

2. Spread the orange-vanilla ice cream evenly over the firm vanilla layer.

3. 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

1. 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.

2. 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

1. Remove the springform ring and peel off the parchment paper.

2. Cover the cake with whipped cream, spreading or piping it decoratively.

3. Freeze for at least 10 minutes to set the whipped cream.

4. 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.