Mandarins and Ice Cream Cake

A combination of butter and biscotti crumbs form the crust of this easy dessert. A delicious citrus mixture is spread over the ice cream layer.

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  • Makes: 9 servings
  • Prep: 1 hr
  • Freeze: 5 hrs
  • Stand: 10 mins
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Mandarins and Ice Cream Cake
1 1/2
cups crushed purchased spiced biscotti (about 6 oz.)
pint vanilla ice cream
8 ounce carton mascarpone cheese
pint orange sorbet, softened
cup orange marmalade
11 ounce can mandarin orange sections, drained, or 6 to 8 clementines or tangerines, peeled and cut into segments
  1. Line a 2-quart square baking dish with foil, extending foil over edges of dish. In a medium bowl stir together the butter and biscotti crumbs. Spread evenly in the prepared baking dish. Press firmly to form an even crust. Place in the freezer.
  2. In a chilled bowl stir ice cream to soften. In another bowl stir mascarpone cheese to soften. Slowly add the softened vanilla ice cream to the mascarpone, stirring well after each addition (mixture may look slightly lumpy). Spoon into crust-lined dish and spread evenly with the back of a large spoon. Freeze about 1 hour or until firm. Spoon sorbet on top of the vanilla ice cream and spread evenly with the back of a large spoon. Cover and freeze 4 hours or until firm.
  3. Let frozen mixture stand at room temperature for 10 minutes. Lift from pan using foil. In a small saucepan cook and stir marmalade just until heated through. Stir in citrus sections.
  4. To serve, cut ice cream mixture into 9 squares. Top each square with some of the citrus mixture. Makes 9 servings.
Nutrition Facts (Mandarins and Ice Cream Cake)
    Per serving:
  • 420 kcal cal.,
  • 27 g fat
  • (15 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 87 mg chol.,
  • 152 mg sodium,
  • 43 g carb.,
  • 2 g fiber,
  • 20 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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