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

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.

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!

5 from 2 votes

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*

Total Fat 16g 25%

Saturated Fat 7g 35%

Cholesterol 41mg 14%

Sodium 248mg 10%

Potassium 367mg 10%

Total Carbohydrates 79g 26%

Dietary Fiber 9g 36%

Sugars 51g

Protein 7g 14%

Vitamin A 10.4%

Vitamin C 34.4%

Calcium 14.5%

Iron 4.1%

* Percent Daily Values are based on a 2000 calorie diet.

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Speaking of refreshing fruity things, try my Mint Limeade.

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