Tropical ice-cream cake with a coconut gingerbread crust and mango
Serves 10 to 12
Ice-cream cakes are great for a summer treat. They are easy to make, can be made a few days ahead of serving and will keep for a few days after. This cake from Serge Dansereau’s ‘Seasonal Kitchen’ also uses up leftover Christmas gingerbread.
Ingredients
300g gingerbread or digestive biscuits
100g desiccated coconut, lightly toasted
125g butter, melted
3 x 1L containers of tropical ice-cream such as pineapple, coconut, guava, passionfruit,
banana or papaya
300ml cream
3 tablespoons icing sugar
2 mangoes, peeled and diced
How?
[list style=”number”][list_item]Put the gingerbread or biscuits in a food processor and process until you have a coarse sandy texture. Add half the coconut and all of the melted butter and process until combined. Spoon half the mixture into the base of a 24-centimetre springform cake tin and press down with the base of a spoon.[/list_item][list_item]Spoon the three different ice-creams in large spoonfuls over the base of the cake, changing ice-cream every few spoonfuls. (The idea is to end up with a kind of ice-cream mosaic.) Press down well and often to ensure there are no air pockets in the cake. [/list_item][list_item]Fill the tin to 1 centimetre short of the top. Spread the balance of your crumb mixture on top and, using a sheet of baking paper, press down well. Freeze overnight.[/list_item][list_item]When ready to serve, whip the cream with the icing sugar until you have soft peaks, and put in a piping bag. Take the cake out of the freezer, remove the springform side but leave the cake on the metal base.[/list_item][list_item]Pipe the cream in a decorative way on the cake and place back in the freezeruntil you are ready to serve. Just before serving, dust with the remaining coconut. Serve with mango.[/list_item][/list]
