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Sorbet Swirl Ice Cream Cake

If you’re anything like us, cake = celebration, and boy, do we love to celebrate! When you’re planning your next birthday bash or summer barbecue, check out this special treat. We’ll show you how to make a mango and raspberry ice cream sorbet cake to add a burst of joy and color to your next occasion. 

This recipe was one of the highlights from our Earth Day celebration a few years back. Since Linda’s birthday falls on Earth Day, we decided to honor both Linda and our planet with this delicious cake. It’s made in a loaf pan, so it is on the smaller side. But the best part about that is, you likely won’t be stuck with leftovers you have to toss out in a few days. Win-win! 

Dedicated Design

You know we’re suckers for a good design, and this great-looking cake delivers. Once you make this cake the first time, you’ll see how easy it is and how you can customize it for any event. There’s a lot of flexibility with how you can use the fruit sorbets to not only affect the taste, but make it a true work of art. Switch up your sorbets depending on the season or the rest of your menu. Or create an elevated fruit garnish and make this sorbet cake the centerpiece of your celebration.

That’s one thing we love about this cake. No matter how you stack the layers, the bright colors of the mango and raspberry ice cream just really pop.

Trust in the Texture

Now, let’s talk about the texture. The gingersnap cookie crumbs at the base of this sorbet cake are like those of your favorite cheesecake: buttery and lightly spiced. It adds depth to the otherwise smooth cake and your guests will want to scoop up the crust with every bite. 

As much as you may want to savor every slice, this dessert will melt if left out, so make sure you place it back in the freezer after you serve—if you even have leftovers that is!

Celebrate the Good 

This Sorbet Swirl Ice Cream Cake is sure to make any celebration or get-together special. If you want to serve it at your own Earth Day party, you can decorate your home with sustainable decor. But don’t stop at the decorations! Consider hitting up your local farmers’ market and making something delicious like our Green Pea Dip

Sorbet Swirl Ice Cream Cake

This dessert is the perfect end to any meal.

Slice of sorbet cake on blue plate


1 ½ cups crushed gingersnaps (from about 30 cookies)
5 tbsp. unsalted butter, melted
1 pint raspberry sorbet, softened
1 pint mango sorbet, softened
1 quart vanilla ice cream, softened
Whipped cream and fresh raspberries, for garnish

For the Crust
In a medium bowl, stir the crushed cookies and butter until the crumbs are moist. Set aside.

For the Cake
Line a 9-by-5-inch metal loaf pan with plastic wrap, leaving long ends hanging over all 4 sides.
Scoop alternating layers of the sorbets and ice cream into the pan, pressing down gently but firmly on each layer with the back of a spoon as you go, until you reach about 1/4 inch from the top of the pan.

To Assemble
Sprinkle the crushed cookies over the ice cream and smooth the top into an even layer for the crust.
Fold the plastic wrap up and over the cake to cover.
Freeze the cake until solid, at least 4 hours.

To Unmold the Cake
Briefly dip the bottom of the loaf pan into a pan of warm water.
Unwrap the plastic wrap and invert the cake onto a platter. Remove the plastic wrap.
Top the cake with whipped cream and garnish with raspberries.

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