This ice cream layer cake is the summer’s showstopping dessert— it simply can’t be beat!
- Prep time 20 minutes
- Total time 13 hours
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F; line bottom of 8-inch springform pan with parchment paper.
In food processor, pulse graham cracker crumbs, sugar and butter until mixture resembles fine crumbs, about 20 seconds. Press into bottom of pan. Bake for 10 minutes. Let cool slightly and transfer to freezer until completely cool and hard, at least 30 minutes.
Let blueberry ice cream stand at room temperature until slightly softened, about 10 minutes. Meanwhile, cut long strips of parchment paper, about 5 inches wide. Carefully release spring to loosen side of pan; slide parchment paper pieces around pan, between crust and springform (paper should be higher than the pan). Close springform pan again; set aside.
Transfer blueberry ice cream to bowl and, using spatula, fold in blueberries. Scrape mixture into pan, smoothing top. Transfer to freezer; freeze for at least 2 hours.
Let raspberry sorbet stand at room temperature until slightly softened, about 10 minutes. Transfer raspberry sorbet to bowl and, using spatula, fold in raspberries. Scrape mixture into pan over blueberry ice cream mixture, smoothing top. Transfer to freezer; freeze for at least 2 hours.
Let vanilla ice cream stand at room temperature until slightly softened, about 10 minutes. Transfer ice cream to bowl and stir with spatula until spreadable consistency. Scrape into pan over raspberry sorbet mixture, smoothing top. Transfer to freezer; freeze for at least 8 hours.
Release spring and remove side of pan; slide cake onto serving platter, peeling off parchment paper pieces. Let stand for about 10 minutes before serving; slice cake with knife dipped in hot water.
Just before serving, arrange fresh raspberries, blackberries and blueberries on top of cake. Sprinkle with lemon balm leaves, if using. (Make-ahead: Can be wrapped in plastic wrap and frozen for up to 1 month.)
Change it up
To decorate the cake, you can also use whatever fresh berries or small fruits you can find, such as black or red currants, haskap berries, Saskatoon berries or sour cherries.
Nutritional facts Per serving: about
- Calories 325
- Total fat 12 g
- Saturated fat 7 g
- Cholesterol 45 mg
- Sodium 130 mg
- Total carbohydrate 50 g
- Fibre 2 g
- Sugars 42 g
- Protein 4 g
- Iron 0.6 mg
