(Prep Time: ~45 mins, spread out | Freeze Time: 6+ hours | Total Time: ~7+ hours)

1. Prepare the Pan with a Parchment Collar:

• Butter the bottom and sides of an 8-inch springform pan.
• Cut a 7-by-26-inch strip of parchment paper. Press this long strip firmly around the inside wall of the springform pan. The paper should extend several inches above the rim of the pan – this is the “collar” that will allow you to build a tall cake with beautiful, straight sides.
• Lock the springform ring to secure the paper tightly against the pan’s side.

2. Make and Freeze the Crust:

• Place the 10 graham cracker sheets in a food processor and pulse until they are finely ground.
• Add a pinch of kosher salt and the 6 tablespoons of melted butter to the food processor. Pulse until the crumbs are evenly coated and the mixture is combined.
• Press this mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create a compact crust.
• Place the pan in the freezer until the crust is firm, about 10-15 minutes.

3. Layer the Ice Cream (Patience is Key!):

• First Layer (Mango): While the crust freezes, take the carton of mango ice cream out to soften slightly at room temperature. Cut the carton in half with a serrated knife. Return one half to the freezer. Transfer the other half to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed just until it becomes smooth and spreadable, but not melted. Quickly spread this mango ice cream evenly onto the frozen crust with an offset spatula. Place the cake back in the freezer until the mango layer is firm, about 30 minutes to 1 hour.
• Second Layer (Vanilla): Rinse and chill the mixer bowl. Repeat the process with half of the vanilla ice cream carton, spreading it over the firm mango layer. Return the cake to the freezer until firm, another 30 minutes to 1 hour.
• Third Layer (Orange-Vanilla): Rinse and chill the mixer bowl again. Repeat the process with half of the orange-vanilla ice cream, spreading it over the firm vanilla layer. Return the cake to the freezer.
• Repeat Layers 4, 5, and 6: Once the first three layers are in place, repeat the entire process with the remaining halves of the mango, vanilla, and orange-vanilla ice cream, making sure each new layer is frozen until firm before adding the next.
• Final Freeze: After the final ice cream layer is added, cover the top of the cake with plastic wrap and freeze the entire ice cream cake until it is completely firm and solid. This will take at least 4 hours, but overnight is highly recommended.

4. Unmold and Prepare for Frosting:

• Once the cake is frozen solid, remove it from the freezer.
• Using the overhanging foil or parchment from a similar recipe (though this recipe omits that for the base, relying on the springform), or by carefully releasing the springform ring, remove the outer ring. Carefully peel away the parchment paper collar from the sides of the cake.
• Place the cake on a chilled serving plate. Place it back in the freezer while you quickly make the whipped cream frosting. (Note: The original recipe says to “lift it from the pan using the overhanging plastic,” which was from the terrine. For a springform, you just release the ring).

5. Make Whipped Cream Frosting and Finish:

• In a large, chilled bowl, combine the cold heavy cream, confectioners’ sugar, and pure vanilla extract.
• Using an electric mixer with the whisk attachment, beat the mixture on medium-high speed until stiff peaks form (when you lift the beaters, the peak stands up straight).
• Remove the frozen cake from the freezer. Quickly frost the entire cake – top and sides – with the prepared whipped cream. You can spread it smoothly with a spatula or use the back of a spoon to create decorative peaks and swirls.
• Return the frosted cake to the freezer for at least 10-30 minutes more, or until the whipped cream is firm to the touch.

6. Serve:

• To serve, let the finished ice cream cake sit at room temperature for 5-10 minutes to soften just slightly for easier slicing.
• Use a large, sharp knife dipped in hot water and wiped clean between cuts to slice the cake into wedges.
• Garnish with thin lime wedges, fresh fruit, or sprinkles, if desired. Serve immediately and enjoy your stunning homemade creation!