On Christmas eve, I am always in charge of desserts. This year I made a chocolate Buche de Noel, but I also brought a mango, raspberry and coconut ice-cream cake. It is yummy, refreshing and it is light to your stomach. You can make your own sorbets. I usually do, but this year I ran out of time so I just bought good quality sorbets.
This is a very quick dessert to make, but because you are softening the ice-cream, make sure to do the day before or to provide enough time for the ice-cream to freeze back.
I used those 3 flavors because they are some of my favorite ice-cream, but of course you can duplicate this recipe with any flavors sorbets or ice-cream.
Ingredients for 8 individual star ice-cream cakes:
- 1 pint of mango sorbet ( I chose Talenti Gelato)
- 1 pint of raspberry sorbet
- 1 pint of coconut ice-cream
Ingredients for 1 star mold ice-cream cake (serves 8):
- 2 pint of mango sorbet ( I chose Talenti Gelato)
- 1 pint of raspberry sorbet
- 2 pint of coconut ice-cream
- Let the ice-cream stand for 30 minutes at room temperature or use the soften option of your microwave.
- First soften the raspberry sorbet, and scoop a big tablespoon of the sorbet in each opening of the star mold.
- Place the mold into the freezer for 30 minutes.
- Soften the mango sorbet and scoop the ice-cream on top the raspberry sorbet. Place the tray back into the freezer for another 30 minutes.
- Repeat step 4 for the coconut ice-cream. The
- Then place the tray in the freezer for at least 4 hours.
Serve as it is, or decorate the plate with various syrup and fruit. Be quick because the ice-cream or sorbet softens very very quickly.
Bon Appetit and Happy Cooking!!!
Cecile's Cuisine 