An easy fruit ice cream cake, almost trivial to make in advance and customizable according to personal taste, both for the types of fruit and the flavor of the sorbets inside.
I added a mango sorbet that is not just good but much more, and a forest fruit sorbet found by chance in the frozen section at Esselunga (I included photos because they are really exquisite!).
The fruit I used to line the mold is in keeping with the exotic fruit theme, including mango, papaya, kiwi, and a few remaining strawberries.
The “white” cream is simply the combination of whipped cream and mascarpone, but you can add condensed milk or fill the mold with yogurt or vanilla ice cream…
In short, the fruit ice cream cake is a very easy semi-freddo that will look great on our summer tables and beyond!
In hindsight, after tasting it, I think that some finely chopped fresh mint leaves would also go well on the mold like the fruit…
I also suggest other quick recipes for no-bake desserts such as:
NUTELLA ICE CREAM COOKIE
TIRAMISU GREEDY SEMI-FREDDO
QUICK COFFEE SEMI-FREDDO
FRUIT ICE CREAM CAKE
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: mold 8.66 x 3.94 in
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 Kiwi
- 3 Strawberries
- 1 1/2 Mango
- 1 1/2 Papaya
- 2 scoops of forest fruit sorbet
- 1 scoop of mango sorbet
- 1 cup Heavy cream
- 3.5 oz Mascarpone
- 1 tbsp sugar
Preparation
• For the fruit ice cream cake, first line the loaf pan with plastic wrap.
Now, after cleaning and drying, cut the selected fruit (for me strawberries, mango, papaya, and kiwi) as desired and place it at the bottom and sides of the mold, trying to arrange it somewhat evenly.
Place it in the refrigerator and prepare the “white” base cream.
• In a bowl, soften the mascarpone slightly with electric beaters and gradually add the heavy cream.
Continue beating until you have a soft mixture, and finally, add the sugar.
• Place a little of the cream of mascarpone and cream over the fruit spread on all sides of the mold, covering it completely.
• Use a special tool (or a small ladle) to make 3 scoops of sorbet (I used 2 of mango and 1 of forest fruit) placing them in the bottom of the mold.
• Now cover everything with the remaining mascarpone and cream, adding more fresh fruit if there is any left.
Seal with plastic wrap and immediately place in the freezer for at least 2 hours or forget about it until it’s time to enjoy it!
• Before tasting, remember to take it out of the freezer at least 15 minutes prior, then slice it and… enjoy the fruit ice cream cake!
Annalisa
SOURCE: recipe viewed and modified here
