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 Recipe
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.
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
Instructions
- 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.
- 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.
- 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.
Notes
To make ahead: Freeze, covered, for up to 1 week.
