Hot days call for cool treats, and nothing beats our Tropical Ice Cream Cake recipe — one bite, and you’ll feel like you’re on an island getaway. We layer up three tempting varieties of sorbet: mango, coconut and raspberry. It all sits atop an easy no-bake shortbread crust. The flavor combination is out of the world, but feel free to tweak depending on your preferences.
The result is a dessert that looks as amazing as it tastes. It would make the perfect centerpiece for a summer ice cream party. And if you’ve got any leftover sorbet in your freezer, keep the good times going with this recipe for Raspberry Sorbet Gin Spritzers.
Tip: For perfect slices, we like to run the knife under hot water before cutting. This warms up the blade just enough so it slides right through the cake.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 24 shortbread cookies, such as Lorna Doone, from 10-oz. pkg.
- 4 Tbs. butter, melted
- 3½ cups mango sorbet, softened slightly
- 3½ cups coconut sorbet, softened slightly
- 3½ cups raspberry sorbet, softened slightly
- Mango slices, raspberries, fresh coconut shavings (optional)
Instructions
PrintCoat 8"x3" springform pan with cooking spray. In food processor, process shortbread cookies until finely ground. In bowl, combine cookie crumbs and butter; stir until evenly moistened. Press mixture into bottom of pan and freeze until set, about 15 min.
In wavy pattern, spread mango sorbet over crust. Freeze until firm, about 2 hrs. Top with coconut sorbet, creating wavy pattern on top; freeze until firm, about 2 hrs. Top with raspberry sorbet; smooth top. Freeze until firm, 6 hrs. or overnight.
Remove side of pan. Transfer cake to serving plate. If desired, garnish with mango, raspberries and fresh coconut shavings. Serve immediately.
Nutrition
- Calories: 240
- Fat: 5 gram
- Saturated Fat: 3 gram
- Protein: 1 gram
- Carbohydrate: 49 gram
- Cholesterol: 10 mg
- Sugar: 42 gram
- Sodium: 80 mg
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