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TaraTeaspoon » Baking + Desserts » Ice Cream » Fruit and Cream Icebox Cake with Mango and Raspberries • Tara Teaspoon

Fruit and Cream Icebox Cake with Mango and Raspberries • Tara Teaspoon

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fruit and cream icebox cake pin
fruit and cream icebox cake with mango pin
fruit and cream icebox cake pin

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?

Tara Teaspoon layered icebox dessert with raspberries and mangos

This post may include affiliate links. For more information please see my disclosure agreement.

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.

Making 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. stack of springform pans for icebox dessert

 

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.

Tara Teaspoon layered icebox cake with raspberries and mangos

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!

 

5 from 2 votes
layered icebox cake with raspberries and mangos with slice missing
Print
Fruit and Cream Dream
Work Time
40 mins
Cook Time
4 hrs 30 mins
Total Time
5 hrs 10 mins
 
Fresh raspberries and mango are the stars of this refreshing, yet decadent dessert. Plus you'll impress the pants off of your friends.
Course: Dessert
Cuisine: American
Keyword: Icebox cake Mango Raspberries
Yield: 10 servings
Calories: 492 kcal
Ingredients
  • 45 rolled vanilla wafer cookies
  • 2 pints vanilla ice cream
  • ½ mango peeled and cut into 1/4-inch slices
  • 1 pint raspberry sorbet
  • 1 pint mango sorbet
  • 2 pints raspberries
Instructions
  1. 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.
  2. Layer mango slices on top of vanilla ice cream; freeze about 20 min. Spread softened raspberry sorbet on top and freeze about 1 hr.
  3. 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.
  4. To serve, carefully remove pan ring, then use a spatula to release the dessert from the base.
Recipe Notes

Cut out a freezing step! Freeze your sliced mangos on a parchment-lined baking sheet while your first vanilla layer freezes.

Nutrition Facts
Fruit and Cream Dream
Amount Per Serving
Calories 492 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 248mg11%
Potassium 367mg10%
Carbohydrates 79g26%
Fiber 9g38%
Sugar 51g57%
Protein 7g14%
Vitamin A 520IU10%
Vitamin C 28.4mg34%
Calcium 145mg15%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe by Tara Bench. Photograph by Kate Mathis. Food Stylist Alison Attenborough. Prop Stylist Gerri Williams. Originally published LHJ 06/09.

Filed Under: Affiliate Links, Baking + Desserts, Fruit, Ice Cream, Summertime Favorites Tagged With: freezer cake, frozen dessert, Icebox cake, icebox dessert, icecream cake, mango, Mango sorbet, Raspberry, summer dessert, Viennese vanilla wafer cookies

Reader Interactions

Comments

  1. Alyssa @ Everyday Maven says

    June 7, 2017 at 10:07 am

    This is beautiful! Almost too pretty to eat.

    Reply
    • Tara says

      June 7, 2017 at 11:18 am

      Ohh thank you Alyssa! And it’s so easy to make it pretty like that!

      Reply
  2. Megan @ MegUnprocessed says

    June 7, 2017 at 6:48 pm

    This cake is a showstopper. Gorgeous creation.

    Reply
    • Tara says

      June 8, 2017 at 12:23 pm

      It is!! Thanks! I hope you enjoy it.

      Reply
  3. Becca Heflin says

    June 7, 2017 at 9:05 pm

    I’m seriously in love with this cake. Simply gorgeous!

    Reply
    • Tara says

      June 8, 2017 at 12:24 pm

      Ahh thanks!

      Reply
  4. Lane & Holly @ With Two Spoons says

    June 7, 2017 at 10:42 pm

    Wow, that really is stunning! And looks refreshing too!

    Reply
    • Tara says

      June 8, 2017 at 12:24 pm

      It’s light yet creamy and delicious! Thanks!

      Reply
  5. Mary Bench says

    July 16, 2018 at 6:12 pm

    This is elegant! Too pretty to eat!

    Reply
  6. Brittany Smart says

    July 19, 2018 at 2:20 pm

    Love these ice box cakes for summer!!

    Reply
  7. Bonnie Lemis says

    December 28, 2018 at 11:48 pm

    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

    Reply

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I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

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