Tropical Ice Cream Cake Recipe

Name: Tropical Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 whole graham crackers, 2 squares each; 1/2 cup macadamia nuts; 3/4 cup sweetened flaked coconut; 2 tablespoons butter, softened; Ice Cream Cake; 2 (14 ounce) containers pineapple-coconut ice cream (Haagen-Dazs); 2 pints mango sorbet; 1 pint strawberry sorbet or 1 pint raspberry sorbet; 1 (8 ounce) container frozen whipped topping; 1 ripe mango, peeled and diced, garnish; shaved fresh coconut or sweetened flaked coconut, for garnish

Servings: persons

Crust
2 whole graham crackers, 2 squares each
1/2 cup macadamia nuts
3/4 cup sweetened flaked coconut
2 tablespoons butter, softened
Ice Cream Cake
2 (14 ounce) containers pineapple-coconut ice cream (Haagen-Dazs)
2 pints mango sorbet
1 pint strawberry sorbet or 1 pint raspberry sorbet
1 (8 ounce) container frozen whipped topping
1 ripe mango, peeled and diced, garnish
shaved fresh coconut or sweetened flaked coconut, for garnish

1
Remove bottom of a 9x3-inch springform pan, line bottom with nonstick foil and attach pan sides.
2
Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped).
3
Add coconut and butter, pulse until combined (mixture will clump when pressed together with fingers).
4
Press firmly over bottom of prepared pan.
5
Freeze 30 minutes.
6
Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften.
7
Pack into crust in an even, smooth layer.
8
Freeze 15 minutes or until firm.
9
Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of mango sorbet.
10
Top with remaining pineapple-coconut ice cream.
11
Cover and freeze overnight or up to 1 week.
12
With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides.
13
Invert cake on a plate; remove pan bottom.
14
Reinvert cake onto a serving plate.
15
Spread top with whipped topping; garnish with mango and coconut, if desired.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Crust, 2 whole graham crackers, 2 squares each, 1/2 cup macadamia nuts, 3/4 cup sweetened flaked coconut, and more.

Yes, Tropical 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.

Tropical Ice Cream Cake

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