Name: Mango-Vanilla Chocolate Ice Cream Cake recipe by Tamali Rakshit at BetterButter
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: For Cake:; Half cup flour; 3/4 Cup Powdered Sugar; 1/4 cup refined Oil; 1/8 cip + 1 tbsp cocoa powder; 1 egg; 1 pinch tsp salt; 1/2 teaspoon baking soda; One teaspoon baking powder; 1 tbsp vanilla essence; 1/4 cup Milk; 1/4 cup butter milk; For ice cream:; 1 large mango pulp; 1 cup whipped cream; 200 ml Condensed Milk; 1 teaspoon vanilla essence; 1 pinch yellow food colour; 1/2 cup+1/3 cup milk; Aluminium foil; For icing:; 1/2 cup whipped cream; 1/2 teaspoon vanilla essence; For Garnishing:; Sliced mangoes; Strawberries; Grated dark chocolate

Ingredients Serving: 4

For Cake:
Half cup flour
3/4 Cup Powdered Sugar
1/4 cup refined Oil
1/8 cip + 1 tbsp cocoa powder
1 egg
1 pinch tsp salt
1/2 teaspoon baking soda
One teaspoon baking powder
1 tbsp vanilla essence
1/4 cup Milk
1/4 cup butter milk
For ice cream:
1 large mango pulp
1 cup whipped cream
200 ml Condensed Milk
1 teaspoon vanilla essence
1 pinch yellow food colour
1/2 cup+1/3 cup milk
Aluminium foil
For icing:
1/2 cup whipped cream
1/2 teaspoon vanilla essence
For Garnishing:
Sliced mangoes
Strawberries
Grated dark chocolate

Instructions

In a large bowl whisk flour, sugar, cocoa powder, baking soda, baking powder and salt
Whisk in egg, oil, coffee powder and Vanilla essence until combined.
Grease the baking dish with a little amount of oil and sprinkle some flour.
Pour the better into prepared baking dish.
preheat oven to 180 degree Celsius and bake the cake for 20 minutes.
While cake is baking, make ice cream topping. Whip the heavy cream to stiff peaks.
Fold the condensed milk, vanilla essence and 1/2 cup milk. set aside.
When the cake is done, let cool completely.
Using the back of a wooden spoon, poke holes into the cake.
Pour half of the vanilla ice cream filling over top and spread evenly.
Cover the baking dish with an aluminium foil and freezer for 1 hour to set.
Mix mango pulp, 1/3 cup milk and remaining vanilla ice cream batter together. Add more condensed milk if needed.
Now pour mango ice cream batter over top of the vanilla ice cream layer and spread evenly.
Again cover the baking dish and freezer for 7-8 hours or overnight.
After 7-8 hours uncover the baking dish.
Again whip the heavy cream and vanilla to stuff peaks. Spread the cream over top and sprinkle some grated dark chocolates over the ice cream cake.
Garnish with sliced mangoes and strawberries.

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