Mango Ice Cream Cake Recipe

Mango Ice Cream Cake Recipe 🍰🍦🍑

Bring a tropical twist to dessert with this delightful Mango Ice Cream Cake! Combining layers of moist cake, creamy mango-infused ice cream, and fluffy chantilly cream, this dessert is perfect for any celebration or a sweet indulgence.

Ingredients

For the Cake:

• 2 ¼ cups all-purpose flour 🌾
• 1 ½ cups granulated sugar 🍬
• 3 tsp baking powder 🧁
• 1 tsp salt 🧂
• ½ cup unsalted butter, softened 🧈
• 1 cup whole milk 🥛
• 2 large eggs 🥚
• 1 tsp vanilla extract 🌼
• 1 cup diced mango 🍑

For the Ice Cream Layer:

• 2 cups heavy cream ❄️
• 1 cup whole milk 🥛
• ½ cup granulated sugar 🍬
• ¼ cup unsalted butter, softened 🧈
• 1 tsp vanilla extract 🌼
• 1 cup diced mango 🍑

For the Chantilly Cream (Whipped Topping):

• 1 cup heavy cream ❄️
• 2 tbsp granulated sugar 🍬
• 1 tsp vanilla extract 🌼

Instructions

1. Prepare the Cake Layers:

1. Preheat your oven to 350°F (180°C). Grease and flour three 9-inch (23 cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, mix softened butter, milk, eggs, vanilla extract, and diced mango.
4. Gradually combine the wet ingredients with the dry ingredients until just incorporated. Do not overmix.
5. Divide the batter evenly among the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely on a wire rack before assembling.

2. Make the Ice Cream Layer:

1. In a large mixing bowl, beat heavy cream, whole milk, sugar, and softened butter until stiff peaks form.
2. Stir in vanilla extract and gently fold in diced mango.
3. Freeze the mixture until firm, about 2-3 hours.

3. Assemble the Cake:

1. Place the first cake layer on a serving platter.
2. Spread a layer of prepared mango ice cream over the cake. Sprinkle with additional diced mango if desired.
3. Repeat the process with the remaining cake layers, ending with a layer of ice cream on top.
4. Freeze the assembled cake for at least 4 hours or overnight.

4. Prepare Chantilly Cream:

1. In a mixing bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.

5. Decorate the Cake:

1. Spread the chantilly cream evenly over the top and sides of the frozen cake.
2. Garnish with additional mango slices or edible glitter for a festive touch.

6. Serve and Enjoy:

• Allow the cake to sit at room temperature for 5-10 minutes before slicing. Serve and enjoy this tropical masterpiece!

Nutritional Information (Per Serving):

• Calories: 540 kcal
• Total Fat: 34g
  • Saturated Fat: 20g
• Cholesterol: 80mg
• Sodium: 300mg
• Total Carbohydrates: 55g
  • Dietary Fiber: 2g
  • Sugars: 40g
• Protein: 6g

Variations:

1. Fruits: Substitute mango with strawberries, blueberries, or a combination of tropical fruits.
2. Milk Alternatives: Use almond or soy milk for a dairy-free option.
3. Mini Cakes: Create individual-sized cakes instead of a layered cake.
4. Decorations: Add edible glitter or sprinkles for extra sparkle and flair.

Tips for Success:

1. Don’t Overmix: Overmixing can result in dense, dry cake layers.
2. Use Fresh Mango: For the best flavor, use ripe, fresh mangoes.
3. Cool Completely: Ensure cake layers are fully cooled before assembling to prevent the ice cream from melting.
4. Freeze Firmly: Allow the ice cream layer and assembled cake to freeze adequately for clean slicing.

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