Make a delicious tall cake from ice cream that will conquer all with their solemn appearance and bright colors. Layers represent separate types of ice cream, and there will be seven in total appetizing friable crust of crackers mixed with creamy oil. Lay on the cake cake in alternating layers of mango, raspberry, strawberry and vanilla ice cream, well freezing cake after each layer. All of them are ideally combined to taste and color scheme. And whipped cream will decorate the cake on top. Superb treats for a great summer holiday. Share with друзьями: 
Time: 5 hour. 30 min. Difficulty: medium Servings: 18 – 20 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. l (60 gr.) Butter, melted + optionally to lubricate the mold
- 10 Graham Crackers Broken in Half
- 1 pack (1.5 l.) Mango ice cream
- 1 pack (1.5 l.) Black raspberry ice cream
- 1 pack (1.5 liters) of strawberry ice cream
- Half Pack (1.5 L) Vanilla Ice Cream
- 1.5 tbsp. fat cream
- 1-2 tbsp. l powdered sugar
Recipes with similar ingredients: shortbread cookies, ice cream
Recipe preparation:
- Lubricate the inside of the walls with butter detachable shape with a diameter of 20 cm. Cut a piece of parchment paper 65×18 cm in size and press the parchment strip around the inner surface of the mold ring so that it protrudes above the edges (this will help the cake to stay when layering). Lock the ring forms to attach paper to the base.
- Grind crackers in a food processor until finely ground. Add melted butter and whisk. Put the mixture on bottom of the prepared mold and press. Put in the freezer for about 10 minutes to freeze the cake.
- Meanwhile, with a serrated knife, cut the box in half mango ice cream. Return one half to the freezer and the other half leave for 5 minutes at room temperature. Transfer to the mixer and beat the nozzle with a spatula at medium speed until homogeneous mass, ice cream should not melt. Via a small pastry spatula distribute mango ice cream evenly across the cake. Freeze to harden in 30 minutes up to 1 hour.
- Repeat step 3 with raspberry ice cream (half pack) and freeze. Do not forget to wash the mixer bowl after each kind ice cream. When the next layer hardens, repeat the same with strawberry ice cream. When it freezes, whip all the vanilla ice cream and spread it on top; freeze.
- Repeat layers with the remaining mango, raspberry and strawberry ice cream, making sure that each coat has hardened before applying following. Freeze the cake until completely frozen, at least 1 час.
- Remove the ring and parchment from the mold. In a large bowl with a mixer whip cream with sugar until strong peaks form. Put them on the cake and put them back in the freezer to cream froze for about 10 minutes.
- To make ice cream easier to apply, it is better to beat it with a mixer. If you don’t have a mixer, just soften the whole mass.
