Let me elaborate. This cake should be called “strawberry sorbet, mango ice cream and vanilla ice cream on an Oreo crust”. Just a layer of everything. Very straight forward. But I figured it would be nicer to call it Summer Delight, because this treat has everything that makes everyone happy!
Fruitiness from the sorbet, creaminess from the ice cream, crunchiness from the Oreo crust, coldness from the whole thing…isn’t that happiness! And one more thing – versatility! You can almost replace it with any flavours of sorbet and ice cream. Even the crust! Graham cracker crust, shortbread crust, or a cake layer.
I love the flavour contrast as much as I love the color combination. Just go crazy with the flavours, try something green (matcha ice cream), purple (blueberry sorbet), orange (orange sorbet), chocolatey (dark chocolate ice cream)…Anyway, I am telling you this dessert is so simple to put together, and only the sky is the limit if you want to create something your own.
Ingredients (one loaf-sized cake):
1 1/4 cups Oreo cookie or chocolate wafer crumbs
1/4 cup unsalted butter, melted
2 cups strawberry sorbet
2 cups store-bought or home-made mango ice cream
2 cups vanilla ice cream
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.