Mango & Raspberry Ice-Cream Cake
Indulge in a refreshing Mango & Raspberry Ice-Cream Cake with layers of sorbet and ice-cream. Perfect for any dessert craving!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.supervalue.co.nz.
Cooking tools:
- Loaf pan
- Parchment paper
- Food processor
- Spoon
- Serving platter
- Freezer
- Plastic wrap
Ingredients
- 250g Arnott’s Scotch finger biscuits
- 100g unsalted butter, melted
- 500ml vanilla ice-cream, softened
- 1L mango sorbet, softened
- 125g raspberries, torn (plus extra to serve)
- 1 mango, peeled, cheeks thinly sliced
- double cream (to serve)
- honey (to serve)
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