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Tropical Ice Cream Cake

This Tropical Ice Cream Cake is the perfect allergy friendly summer treat. It's made using Vegan Vanilla Ice Cream and frozen fruits making a refreshing dessert.
Prep Time15 mins
Freezing Time5 hrs
Course: Dessert
Keyword: Ice Cream
Servings: 12 people
Author: Lisa

Ingredients

Tropical Ice Cream Cake

    Vanilla Ice Cream

    • 1 1/2 Cups Coconut Milk
    • 1 1/2 Cups Coconut Cream (use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains)
    • 1/3 Cup Maple Syrup or Rice Malt Syrup add an extra 1-2 Tablespoons if sweeter ice cream wanted)
    • 2-3 teaspoons Vanilla Extract (more if wanted; do a taste test to be sure)
    • 1 dash Salt
    • 2 Tablespoons Arrowroot (Cornflour can be used instead)

    Mango and Raspberry Sorbets

    • 250 grams frozen Mango
    • 1/4 Cup thickened Coconut Milk
    • 150 grams frozen Raspberries
    • 1/4 Cup thickened Coconut Milk

    Instructions

    Tropical Ice Cream Cake

    • Take a 20 cm (8 inch) x 10 cm (4 inch) loaf tin and line the bottom and sides with plastic wrap. These can also be made in small individual souffle dishes or the recipe can be doubled and made in a larger loaf tin or a round cake tin.
      Cover the bottom of the tin with a thin layer of Vanilla Ice Cream.
      Place dollops of both the Mango and Raspberry Sorbet randomly over the Vanilla Ice Cream.
      Add more Vanilla Ice Cream and add more Mango and Raspberry Sorbet dollops. Continue until all the Ice cream and Sorbets have been used.
      Cover the tin with wrap and place in the freezer for a minimum of 5 hours (overnight is best, up to a week is fine).
      Invert the Ice Cream onto a serving tray, using a hot cloth if neccessary to deforst the tin to allow the cake to ease out.
      Top with Raspberries, Mangos and Coconut if desired.

    Vanilla Ice Cream

    • In a medium sized saucepan place the thickened coconut cream, 1 Cup of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
      Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
      One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
      Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
      Once thickened, allow the mixture to cool slightly before moving onto either option 1 or 2 to make the ice cream.

    Option 1 Ice Cream Machine

    • Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
      Pour the Ice Cream into the Cake tin and smooth the surface. Place on an even surface in the freezer for 2-4 hours (longer is ok).

    Option 2 No Churn - Blend

    • Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
      Break the frozen mixture into pieces and place in a food processor/blender.
      Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
      Pour the Ice Cream into the Cake tin and smooth the surface. Place on an even surface in the freezer for 4 hours (longer is ok).

    Mango and Raspberry Sorbets

    • Make the Mango Sorbet and Raspberry Sorbets seperately.
    • Place the Mango and Coconut Cream into a blender and process until creamy. Use immediately.
      Repeat the process for the Raspberry Sorbet.