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    TaraTeaspoon » Recipes » Cake

    Fruit and Cream Icebox Cake with Mango and Raspberries

    Published: Jun 5, 2017 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    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  slice with full cake in background

    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.

    stack of springform pans for icebox dessert

    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.

    Tara Teaspoon layered icebox cake with raspberries and mangos with slice removed

    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!

    📖 Recipe

    layered icebox cake with raspberries and mangos with slice missing

    Fruit and Cream Dream

    Tara Teaspoon
    Fresh raspberries and mango are the stars of this refreshing, yet decadent dessert. Plus you'll impress the pants off of your friends.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Work Time 40 minutes mins
    Cook Time 4 hours hrs 30 minutes mins
    Total Time 5 hours hrs 10 minutes mins
    Course Dessert
    Servings 10 servings

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

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

    Nutrition

    Calories: 492kcalCarbohydrates: 79gProtein: 7gFat: 16gSaturated Fat: 7gCholesterol: 41mgSodium: 248mgPotassium: 367mgFiber: 9gSugar: 51gVitamin A: 520IUVitamin C: 28.4mgCalcium: 145mgIron: 0.7mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

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

    Comments

      4.43 from 7 votes (4 ratings without comment)

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    1. Alyssa @ Everyday Maven says

      June 07, 2017 at 10:07 am

      This is beautiful! Almost too pretty to eat.

      Reply
      • Tara says

        June 07, 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 07, 2017 at 6:48 pm

      This cake is a showstopper. Gorgeous creation.

      Reply
      • Tara says

        June 08, 2017 at 12:23 pm

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

        Reply
    3. Becca Heflin says

      June 07, 2017 at 9:05 pm

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

      Reply
      • Tara says

        June 08, 2017 at 12:24 pm

        Ahh thanks!

        Reply
    4. Lane & Holly @ With Two Spoons says

      June 07, 2017 at 10:42 pm

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

      Reply
      • Tara says

        June 08, 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
    8. Britney Fronk says

      March 18, 2021 at 4:53 pm

      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!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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