A dessert plate serving Club Tropicana ice cream cake

Club Tropicana ice cream cake

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Prep: 1 hr Cook: 2 mins plus freezing

Easy

Serves 8

Serve up the wow factor at the end of a summer menu with this ice cream cake. It features layers of mango and raspberry sorbet, sponge, cream and chocolate

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal510
  • fat24g
  • saturates14g
  • carbs67g
  • sugars58g
  • fibre1g
  • protein6g
  • salt0.6g
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Ingredients

  • 1 madeira cake (we used one from M&S that comes in a large rectangular block)
  • 500ml tub mango sorbet
    Lemon sorbet balls in two glasses with scoop

    Sorbet

    saw-bay

    Sorbet is a non-dairy, frozen dessert based on puréed fruit or on fruit juice mixed with water…

  • 500ml tub vanilla ice cream
  • 50g dark chocolate
    Chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed

  • 500ml tub raspberry sorbet
    Lemon sorbet balls in two glasses with scoop

    Sorbet

    saw-bay

    Sorbet is a non-dairy, frozen dessert based on puréed fruit or on fruit juice mixed with water…

  • 150ml double cream, whipped
  • maraschino cherries, to decorate

Method

  1. Cut a piece of sponge about 5mm thick to fit a 1lb 16 x 10cm loaf tin and trim off any dark edges (off-cuts are a cook's perk). Line the loaf tin with a double layer of strong cling film and push the sponge into the base. If the madeira cake is smaller than the tin, patch any gaps – you won’t see them when the cake is finished.

  2. Spoon a layer of mango sorbet into the tin using three-quarters of the tub, flatten the surface using the back of a spoon and freeze for 10 mins. Repeat using the vanilla ice cream, then add another layer of sponge. Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 mins, then carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge. Cover the lot in cling film, then freeze until you need it. Turn the ice cream cake out of the tin onto a plate and peel off the cling film, then decorate the top with whipped cream and cherries. Wait 10 mins before slicing with a long, straight-edged knife. Extra cherries are optional.

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