Mango Ice Cream Cake

By KeyIngredient

For this recipe, use a bowl that will give a good shape to the cake when you turn it out. The brownies should sit across the top of the cake, forming a bottom layer when it is turned out. They can also be distributed throughout the cake. Purchase brownies instead of making them, the number you will need will depend on the width of the bowl. Cut them in half lengthways if necessary.

Ingredients

• 8cups8 cups (2 L) vanilla frozen yogurt or ice cream, softened
• 1/2tsp1/2 tsp (2 mL) ground cardamom
• 1/2tsp1/2 tsp (2 mL) ground ginger
• 1/2tsp1/2 tsp (2 mL) ground cinnamon
• PinchPinch ground cloves
• 1cup1 cup (250 mL) mango purée
• 88 chocolate brownies, approximately
• 1/4cup1/4 cup (50 mL) Alizé or brandy

Preparation

Step 1

Mix frozen yogurt with cardamom, ginger, cinnamon and cloves until well combined. Place in a freezer-proof bowl.

Drop spoonfuls of mango purée over ice cream and swirl through. Place brownies over top of the ice cream, pushing them down slightly. Brush brownies with brandy. Cover with parchment and foil and freeze for at least 4 hours.
R
emove from freezer and soften at room temperature for 15 minutes. Turn out onto a serving dish. Cut with a warm knife.