Minty Mango Macadamia Ice Cream Cake Recipe
How to make Minty Mango Macadamia Ice Cream Cake
Method
- Take the ice cream and sorbet out of the freezer for 5 minutes to allow it to soften slightly. Line the inside of a deep, 20cm round cake tin with several layers of cling film, ensuring there is some overhang.
- Roughly chop the macadamia nuts. Break or roughly chop the macaroons into chunky, pebble-like pieces. Reserve 2 tablespoons of each for serving.
- Place alternating scoops of the ice cream and sorbet in the base of the tin to roughly cover a single layer. Sprinkle some chopped macadamias and macaroon pieces on top. Repeat these layers until all of the ice cream, sorbet, nuts and macaroons are used. Using gloved hands, firmly push down to compress the mixture, which will fill any gaps. Cover and freeze overnight or until solid.
- Take out of the freezer about 10 before serving. Remove the cling film and gently turn out onto a board or platter. Top with mango slices, mint leaves and the reserved nuts and macaroons. Slice and serve.
Tip: When preparing, don’t let the ice cream get too soft. It just needs to be soft enough to be able to be scooped. For a super-clean cut, run your knife under very hot water before slicing.
*Optional: You can make your own mango sorbet by using frozen mango and blitzing in smoothie maker.