Rainbow Ice Cream Cake

(1)

This fun and fruity cake is easy to make, once you get the hang of the blending, freezing and layering. Be sure each layer is frozen completely before adding the next to get the maximum rainbow effect. (Some layers may take longer to freeze than others.) If you want more vibrant layers, a drop or two of natural food coloring can enhance the colors. You can sub in frozen fruit if you don't have fresh on hand (just thaw before pureeing), and you can swap frozen yogurt for the ice cream if you'd like.

rainbow Ice Cream Cake
Prep Time:
30 mins
Additional Time:
7 hrs
Total Time:
7 hrs 30 mins
Servings:
8
Yield:
8 slices

Ingredients

  • 1 (6 ounce) container raspberries

  • 3 cups vanilla ice cream, slightly softened, divided

  • 1 (11 ounce) can mandarin oranges, drained

  • 1 large ripe mango, peeled and chopped

  • 3 ripe kiwifruit, peeled and halved

  • ¾ cup frozen wild blueberries

  • 1 (6 ounce) container blackberries

Directions

  1. Line a 9-by-5-inch metal loaf pan with enough plastic wrap to come up all the sides with some extra hanging over the edges.

  2. Puree raspberries in a mini food processor. Add 1/2 cup slightly softened ice cream and process until combined. Carefully pour the mixture into the prepared pan, smoothing the top and pushing the mixture into the corners. Freeze until completely frozen, about 45 minutes.

  3. Clean the food processor. Puree oranges. Add another 1/2 cup ice cream; process until combined. Carefully pour the orange mixture over the frozen raspberry layer, smoothing the top and pushing the mixture into the corners. Freeze completely. Repeat the pureeing and layering process with the mango, kiwis, blueberries and blackberries, adding 1/2 cup ice cream to each and freezing each layer completely before adding the next. When all the layers are done, cover the top of the cake with plastic wrap and freeze until frozen, at least 4 hours or overnight. To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces.

Tips

To make ahead: Freeze, covered, for up to 1 week.

Originally appeared: EatingWell.com, June 2020

Nutrition Facts (per serving)

186 Calories
6g Fat
32g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 slice
Calories 186
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 5g 18%
Total Sugars 25g
Added Sugars 8g 16%
Protein 3g 7%
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 22mg 7%
Vitamin A 1256IU 25%
Vitamin C 63mg 70%
Folate 40mcg 10%
Sodium 43mg 2%
Calcium 94mg 7%
Iron 1mg 3%
Magnesium 30mg 7%
Potassium 377mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles