Ice cream cake with mango and pineapple
Topped with mango, passionfruit and coconut flakes, this tropical ice cream is the ultimate warm weather dessert.
Note: + cooling & 6 hours 10 mins freezing time
- 1 1/2 cups (330g) caster sugar
- 2 tsp coconut essence
- 1 cup (250ml) orange juice
- 1/2 small ripe pineapple, peeled, very thinly sliced
- 2L vanilla ice cream, softened
- 1L mango sorbet, softened
- 450g Coles Madeira Cake
- 1 small mango, peeled, stoned, cut into wedges
- 2 passionfruit, halved
- 1/4 cup (10g) coconut flakes
Lightly grease an 8cm-deep, 10cm x 20cm (base measurement) loaf pan and line with plastic wrap, allowing the sides to overhang. Place the sugar, coconut essence, orange juice and 1/2 cup (125ml) water in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until the sugar dissolves. Cook for 2 mins or until the syrup thickens slightly. Add pineapple and cook for 1 min. Set aside to cool.
Strain the pineapple mixture into a bowl, reserving the syrup. Arrange the pineapple slices over the base and sides of the prepared pan, overlapping slightly. Place in the freezer for 10 mins to chill.
Spoon ice cream over pineapple in the loaf pan and smooth the surface. Place in the freezer for 1 hour or until firm. Spoon sorbet over the ice cream and smooth the surface. Freeze for 1 hour.
Trim edges of the Madeira cake and cut lengthways into three 1.5cm-thick slices. Arrange cake slices over the sorbet, trimming to fit. Cover with plastic wrap and place in the freezer for 4 hours or until frozen.
Remove plastic wrap and invert the cake onto a serving platter. Top with the mango, passionfruit pulp and coconut flakes. Serve with the reserved syrup.