Rainbow Ice Cream Cake

  1. Line a 9-by-5-inch metal loaf pan with enough plastic wrap to come up all the sides with some extra hanging over the edges.

  2. Puree raspberries in a mini food processor. Add 1/2 cup slightly softened ice cream and process until combined. Carefully pour the mixture into the prepared pan, smoothing the top and pushing the mixture into the corners. Freeze until completely frozen, about 45 minutes.

  3. Clean the food processor. Puree oranges. Add another 1/2 cup ice cream; process until combined. Carefully pour the orange mixture over the frozen raspberry layer, smoothing the top and pushing the mixture into the corners. Freeze completely. Repeat the pureeing and layering process with the mango, kiwis, blueberries and blackberries, adding 1/2 cup ice cream to each and freezing each layer completely before adding the next. When all the layers are done, cover the top of the cake with plastic wrap and freeze until frozen, at least 4 hours or overnight. To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces.

Tips

To make ahead: Freeze, covered, for up to 1 week.

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