Combine wafer cookies, creamy vanilla ice cream, sorbet, mangoes and raspberries to create a dream. A dreamy no-bake, icebox cake that is!
Delicious and impressively beautiful. You will take the prize for the prettiest, tastiest dessert at your summer party. And who doesn't love a layered dessert?
Layered cakes and desserts have something for everyone. This ice cream, sorbet and fresh fruit situation knocks them all out of the park! I wanted an icebox cake with all the tasty elements: a little crunch (you get that from the cookies), something fresh (layers of actual fruit), and something creamy and sweet to balance the tart sorbets (vanilla ice cream).
Every spoonful is a party in your mouth made of up textures, sweet, tangy, cold and juicy. Plus, this recipe is super easy thanks to prepared ice creams and store-bought cookies.
How to make an ice cream cake
Start with an 8-inch springform pan. I like to put mine in the freezer for a bit before I start to fill it, so the ice cream doesn't immediately start to melt before it heads back to its cold abode.
I like a good, sturdy springform pan like this one from Norpro.
Next line the pan edge with your trimmed Viennese cookies. I love these rolled wafer cookies because they have such a light crunch and soft filling. They are perfect for frozen desserts. You don't get a bite-full of hard, frozen cookie.
I made a note in the recipe to freeze your mango slices to cut out a step. You could do this with the cookies too. Once you trim them to size, feel free to keep them in the freezer until you're ready to assemble. They'll be cold, so you could just jump right into the step of spreading the vanilla ice cream layer in.
A few simple steps and some time in the freezer is all it takes to make this impressive Fruit and Cream Icebox Cake!
As extremely easy as this recipe is, it does take some time. It's best if each layer gets some time in the freezer before the next is added. This keeps your layers separated and pretty. Ideally freeze the completed cake overnight before serving, but if your freezer is fantastic it could just take a few hours.
Let me know what you think of this delicious dessert. You could even try experimenting with other fruit or sorbet!
Fruit and Cream Dream
- 45 rolled vanilla wafer cookies
- 2 pints vanilla ice cream
- ½ mango peeled and cut into ¼-inch slices
- 1 pint raspberry sorbet
- 1 pint mango sorbet
- 2 pints raspberries
- Cut wafer cookies into 2-inch-long pieces. Chill an 8-inch springform pan in the freezer, then line the inner edge of pan with cookies.Spread 1 pint softened vanilla ice cream in bottom of pan; freeze about 1 hr.
- Layer mango slices on top of vanilla ice cream; freeze about 20 min. Spread softened raspberry sorbet on top and freeze about 1 hr.
- Add layer of remaining vanilla ice cream, freeze, 1 hr, then repeat with mango sorbet. Top dessert with raspberries. Cover with plastic wrap and freeze until solid, 2 hrs or up to 3 days.
- To serve, carefully remove pan ring, then use a spatula to release the dessert from the base.
New dessert recipes from Tara Teaspoon
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe by Tara Teaspoon. Photograph by Kate Mathis. Food Stylist Alison Attenborough. Prop Stylist Gerri Williams. Originally published LHJ 06/09.
Alyssa @ Everyday Maven says
This is beautiful! Almost too pretty to eat.
Ohh thank you Alyssa! And it's so easy to make it pretty like that!
Megan @ MegUnprocessed says
This cake is a showstopper. Gorgeous creation.
It is!! Thanks! I hope you enjoy it.
Becca Heflin says
I'm seriously in love with this cake. Simply gorgeous!
Lane & Holly @ With Two Spoons says
Wow, that really is stunning! And looks refreshing too!
It's light yet creamy and delicious! Thanks!
Mary Bench says
This is elegant! Too pretty to eat!
Brittany Smart says
Love these ice box cakes for summer!!
Bonnie Lemis says
I made this cake for Christmas Eve and indeed it was just beautiful. However, when you take it out of the freezer oh, it was very hard to slice. Should you let it thaw before trying to slice it and if so how long should you let it stand before trying to slice it. Also I had a hard time standing the way for cookies. It started out okay but as I kept going around the pan they kept falling. So I stuck them in after the vanilla ice cream froze and then continue with recipe
Britney Fronk says
This layered dessert has all the tasty elements I love: crunchy cookies, fresh fruit, tangy sorbets and the creamy and sweet vanilla ice cream. Almost too pretty to eat, but too delicious not to!