Easy Mandarin Orange and Ice Cream Cake



 

Freeze Time ~ 5 hours Pan size ~ 2 quart square baking dish Servings ~ 9   GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~ Instead of mandarin oranges you can use 6 to 8 fresh clementines or tangerines oranges, peeled and cut into segments. Mascarpone Italian Cream Cheese is found in your deli department at your local grocery store. You can substitute regular cream cheese for the Mascarpone Italian Cream Cheese if you prefer. Raspberry or pineapple are a great substitute.

Easy Mandarin Orange and Ice Cream Cake   1/3 cup butter, melted 1 1/2 cups crushed purchased spiced biscotti { about 6 large biscotti's } 1 pint french vanilla ice cream 1 - 8 ounce carton mascarpone cheese 1 pint orange sorbet, softened 1/2 cup orange marmalade 1 - 11 ounce can mandarin orange sections, drained, Directions 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. In a chilled bowl stir ice cream to soften. In another bowl stir mascarpone cream cheese to soften. Slowly add 1/4 of the softened french vanilla ice cream to the mascarpone, stirring well after each addition { mixture may look slightly lumpy }. Spoon into crust lined baking dish and spread evenly with the back of a large spoon. Freeze for 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. 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 orange sections.  To serve, cut ice cream mixture into 9 squares. Top each square with some of the orange syrup mixture.