Description
Strawberry sorbet, mango ice cream and vanilla ice cream on an Oreo crust.
Ingredients
- 1-¼ cup Oreo Crumbs
- ¼ cups Melted Unsalted Butter
- 2 cups Strawberry Sorbet
- 2 cups Mango Ice Cream
- 2 cups Vanilla Ice Cream
Preparation
Line a loaf pan with plastic wrap, leaving at least 3 inches overhang. Mix cookie crumbs and melted butter in a bowl for crust. Set aside.
Let sorbet and ice cream soften in room temperature for 10 minutes.
Start with strawberry sorbet. Spoon sorbet on the bottom of the loaf pan and spread with a spatula to create an even layer. Follow with mango ice cream and vanilla ice cream.
Top vanilla ice cream with the Oreo crust mixture evenly. Lightly press the crumbs together to form a crust. Wrap the ice cream cake with the plastic wrap overhang. Freeze cake for at least 3 hours to set.
To serve, lift cake from pan using plastic wrap overhang. Place cake upside down on a serving plate. Remove plastic wrap. Slice and serve.
