Mango Raspberry Ice Cream Cake

Hot summer days call for sunshine and refreshing treats, and if your family is anything like mine, ice cream is the favorite, especially ice cream cakes. Whether you’re hosting a summer birthday or just because, let me introduce you to this Mango Raspberry Ice Cream Cake. It starts with a vanilla wafer toasted coconut crust, then layers of creamy mango ice cream, sweet and bright vanilla bean raspberry ice cream, and is topped with homemade whipped cream. It’s balanced, sweet, tart, creamy, and refreshing, with the perfect toasty crunch from the vanilla wafer and toasted coconut crust. If you’re looking for your next summer dessert, I highly recommend adding this Mango Raspberry Ice Cream Cake to your summer recipe bucket list. 

Mango Raspberry Ice Cream Cake

Serves: 10-12 | Prep Time: 4+ hours | Cook Time: 5-8 mins 

Ingredients:

• 2 pints mango ice cream
• 2 pints vanilla bean ice cream
• 2 cups fresh or frozen raspberries (if using frozen, thaw)
• 2 cups vanilla wafer cookies
• 1 cup shredded unsweetened coconut 
• 6 tbsp. melted butter
• 1-2 tbsp. honey
• 1 cup heavy cream
• Fresh raspberries for topping

Directions:

1. Line a 9-inch springform pan or large baking dish of choice (large enough to hold over 4 pints) with parchment paper. Wrap the outside bottom of the pan with plastic wrap to prevent leaking. *If using a different pan/dish, I recommend lining it with plastic wrap, leaving enough overhang to lift the cake out of the pan. 
2. Set the ice cream out on the counter to soften for 15-20 minutes while you make the crust and crumble. 
3. Make the crust and crumble: Preheat the oven to 350 degrees. In a small pan over medium heat, stir constantly to toast the unsweetened coconut flakes. Once golden brown, remove from the heat and allow to cool. Add the vanilla wafers to a food processor and blend into crumbs. Add the toasted coconut and melted butter. Pulse until it is combined and resembles wet sand.
4. Pour half of the crumbs into the pan and press out the crust evenly to the bottom of the pan. 
5. Add the other half of the crumbs to a lined baking sheet, drizzle 1-2 tbsp. of honey, and lightly toss. Bake for 5-8 minutes. Remove from the oven and cool. 
6. Add the first layer: Spread the softened mango ice cream evenly over the crust. Put the pan into the freezer to set while you mix the second layer. 
7. Mix the raspberry layer: In a large mixing bowl, add the softened vanilla bean ice cream and raspberries, lightly mashing the raspberries while mixing to combine.
8. Remove the mango layer from the freezer and evenly spread the coconut wafer crumble on top. Then pour the softened vanilla raspberry ice cream on top of the coconut wafer crumble. Spread evenly and freeze for at least 4 hours. 
9. Make the whipped cream: In a medium-large mixing bowl, add the heavy cream and whip to stiff peaks. 
10. When ready to serve, release the cake from the springform and top with the homemade whipped cream and fresh raspberries. Slice, serve, and dig in.