Author Notes
Strawberry sorbet, mango ice cream and vanilla ice cream on an Oreo crust —Oh Sweet Day!
Continue After Advertisement
Ingredients
-
1 1/4 cups
Oreo crumbs
-
1/4 cup
melted unsalted butter
-
2 cups
strawberry sorbet
-
2 cups
mango ice cream
-
2 cups
vanilla ice cream
Directions
-
Line a loaf pan with plastic wrap, leaving at least 3 inches overhang.
-
Mix cookie crumbs and melted butter in a bowl for crust. Set aside.
-
Let sorbet and ice cream soften in room temperature for 10 minutes.
-
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.
-
Top vanilla ice cream with the Oreo crust mixture evenly. Lightly press the crumbs together to form a crust.
-
Wrap the ice cream cake with the plastic wrap overhang. Freeze the cake for at least three hours to set.
-
To serve, lift cake from pan using plastic wrap overhang. Place cake upside down on a serving plate. Remove plastic wrap. Slice and serve.
See what other Food52ers are saying.