Mango Weiss-style Ice Cream Cake
Mango Weiss-style Ice Cream Cake is a tropical delight that combines luscious layers of creamy vanilla ice cream and ripe mango puree, nestled between fluffy cake layers. This stunning dessert is perfect for summer gatherings, delivering an unforgettable burst of flavor with every slice. Easy to make and visually impressive, it’s sure to be the star of your next celebration!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 ripe mangoes (chopped)
- 1 quart vanilla ice cream
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3 large eggs
- 1/2 cup unsalted butter (softened)
- 1 cup whole milk
- 1 tbsp lemon juice
- Whipped topping for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans.
- In a blender, puree chopped mangoes until smooth.
- In a mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
- Gradually add flour and baking powder; mix until combined. Stir in milk and lemon juice.
- Divide batter evenly between prepared pans and bake for 25-30 minutes until golden brown.
- Cool layers completely, then slice each layer horizontally.
- Spread mango puree on one layer, followed by scoops of vanilla ice cream. Stack layers, top with more ice cream, and garnish with whipped topping.
- Freeze for several hours before slicing.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For extra flavor, substitute mango with passionfruit or pineapple. Add coconut milk to the ice cream mixture for added creaminess.