Tropical Ice Cream Cake - cooking recipe

Ingredients

1 3/4 cups gingersnap crumbs
1/2 cup shredded sweetened coconut
4 tbsp melted butter
3 1/2 cups coconut sherbet, slightly softened
1 1/2 tbsp lime zest
3 cups mango sorbet, slightly softened
1/2 cup diced ripe mango
3 cups raspberry sherbet, slightly softened
1/2 cup fresh raspberries
4 cups vanilla ice cream, slightly softened
None None mango, kiwi and strawberries, for garnish

Preparation

Line a 9 inch springform pan with parchment paper or foil. Stir together gingersnap crumbs, coconut and melted butter until moist then press into base of pan. Freeze for 15 mins.
Stir lime zest into coconut sorbet then transfer to pan. Freeze for 30 mins. Stir together mango sorbet and diced mango. Spread evenly over coconut sorbet. Freeze for 30 mins. Stir together raspberry sherbet and raspberries then spread evenly over mango sorbet. Freeze for 30 mins. Spread vanilla ice cream over raspberry layer then freeze for 4 hours, or overnight.
Invert cake onto a serving platter. Garnish with fresh fruit. Serve immediately.