Matty Cake Ice Cream Cake – a delicious recipe with butter, coconut flakes, butter, milk, butterscotch topping, chocolate ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat 1 tablespoon butter in a skillet over medium heat. Add coconut flakes. Cook and stir until lightly brown, 2 to 3 minutes; set aside to cool.
2
Place 1/4 cup butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Allow to cool slightly. Crush cookies into the butter; stir to combine. Press crust into the bottom of a 4-inch springform pan.
3
Pour butterscotch topping onto the crust; spread to coat. Put crust in the freezer until hardened, about 10 minutes. Remove ice cream from freezer to soften at the same time.
4
Spread softened ice cream gently over the crust, using a warm spoon to make it even. Return cake to the freezer to harden, about 10 minutes more. Spread the toasted coconut over the cake.
1978
kcal
Calories
216
g
Fat
18
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon butter, 2 cups sweetened coconut flakes, 1/4 cup butter, 9 milk-chocolate-topped butter cookies (such as Le Petit Ecolier European Biscuits(R)), and more.
Yes, Matty Cake Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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