Author Notes
Strawberry sorbet, mango ice cream and vanilla ice cream on an Oreo crust —Oh Sweet Day!
Ingredients
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1 1/4 cups
Oreo crumbs
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1/4 cup
melted unsalted butter
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2 cups
strawberry sorbet
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2 cups
mango ice cream
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2 cups
vanilla ice cream
Directions
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Line a loaf pan with plastic wrap, leaving at least 3 inches overhang.
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Mix cookie crumbs and melted butter in a bowl for crust. Set aside.
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Let sorbet and ice cream soften in room temperature for 10 minutes.
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Start with strawberry sorbet. Spoon sorbet on the bottom of the loaf pan and spread with a spatula to create an even layer. Followed by mango ice cream and vanilla ice cream.
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Top vanilla ice cream with the Oreo crust mixture evenly. Lightly press the crumbs together to form a crust.
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Wrap the ice cream cake with the plastic wrap overhang. Freeze the cake for at least three hours to set.
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To serve, lift cake from pan using plastic wrap overhang. Place cake upside down on a serving plate. Remove plastic wrap. Slice and serve.
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