Tall layered ice cream cake

Ingredients:

• 4 tbsp (60 g) butter, melted, plus extra for greasing the pan
• 10 graham cracker sheets, broken in half
• 1 pack (1.5 l) of mango ice cream
• 1 package (1.5 l) of black raspberry ice cream
• 1 package (1.5 l) of strawberry ice cream
• Half a package (1.5 l) of vanilla ice cream
• 1.5 cups heavy cream
• 1-2 tbsp powdered sugar

Preparation:

1. Grease the inside of an 8-inch springform pan with butter. Cut a 26-by-7-inch piece of parchment paper and press a strip of parchment paper around the inside of the pan ring, allowing it to extend beyond the edges (this will help the cake stay in place when layering). Press the pan ring into place to secure the parchment paper to the base.
2. In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse. Spread the mixture in the bottom of the prepared pan and press it into place. Freeze for about 10 minutes to set the crust.
3. Meanwhile, use a serrated knife to cut the tub of mango ice cream in half. Return one half to the freezer, and let the other chill at room temperature for 5 minutes. Transfer to a stand mixer and beat with the paddle attachment on medium speed until smooth and fluffy. Make sure the ice cream doesn't melt. Use a small offset spatula to spread the mango ice cream evenly over the crust. Freeze until firm, 30 minutes to 1 hour.
4. Repeat step 3 with half the raspberry ice cream and freeze. Remember to clean the mixer bowl after each layer. When the next layer has set, repeat with the strawberry ice cream. Once it has set, churn the vanilla ice cream and spread it on top; freeze.
5. Repeat layers with the remaining mango, raspberry, and strawberry ice cream, making sure each layer is set before adding the next. Freeze the cake until completely set, at least 1 hour.
6. Remove the ring and parchment from the pan. In a large bowl, beat the heavy cream and sugar with a mixer until stiff peaks form. Spread the cream over the cake and return to the freezer to set, about 10 minutes.
7. To make the ice cream easier to spread, beat it with a mixer. If you don't have a mixer, just soften the mixture until smooth.