Mima Sinclair: Fruit Sorbet Ice Cream Cake Recipe
Freeze until hard, 1½ to 2 hours. Repeat with strawberry sorbet, pressing evenly over first sorbet layer, then freeze again, as above. Continue with mango sorbet, blueberry frozen yogurt, and pistachio ice cream. Once you’ve pressed the final layer, cover entire pan with plastic wrap and freeze until firm, several hours or overnight.
DA: 63 PA: 76 MOZ Rank: 74 Up or Down: Up