- 1 pint raspberry sorbet
- 1 pint raspberry ice cream
- 1 pint strawberry frozen yogurt
- 1 pint strawberry ice cream
- 1 pint vanilla ice cream
- 4½ cups whipped topping or whipped cream
1. Place a 12-inch springform pan on a parchment-lined baking sheet.
2. Start with the darkest color of ice cream. Soften the ice cream at room temperature for about 5 minutes, then dump it into the springform pan. Using a spatula or spoon, spread the ice cream into an even layer in the base of the pan.
3. Spoon about 3/4 cup of the whipped topping onto the ice cream and spread it into an even layer. Place the pan in the freezer for 15 to 20 minutes or until the layer is firm to the touch.
4. Remove the pan from the freezer and repeat steps 2 and 3 with the next color of ice cream, one shade lighter: Soften the ice cream, spread it into an even layer on top of the first one, then add another ¾ cup whipped topping, spread it into an even layer and freeze until firm.
5. Repeat this process with the remaining pints of ice cream and whipped topping (reserve 1½ cups whipped topping for step 7), finishing with the lightest color of ice cream as the top layer. Freeze the cake until it’s very firm, at least 2 hours or up to overnight.
6. When the cake is very firm, remove the outside of the springform pan. It can help to let the cake sit at room temperature for 10 to 15 minutes to warm up a little, or you can dip the pan briefly in warm water.
7. When the cake is unmolded, frost it with the reserved 1½ cups whipped topping. Freeze the cake until ready to serve. Dip a knife into warm water before slicing.