Ingredients with Measurements:
- 2 cups of sweetened shredded coconut
- 1 cup of all-purpose flour
- 1/2 cup of unsalted butter, melted
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/2 gallon of coconut ice cream
- 1/2 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Ice cream scoop
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a mixing bowl, combine 1 cup of shredded coconut, flour, melted butter, granulated sugar, and salt. Mix until well combined.
3. Press the mixture into the bottom of the prepared pan. Bake for 15-20 minutes, or until golden brown. Let cool completely.
4. In a separate mixing bowl, let the coconut ice cream soften at room temperature for 10-15 minutes. Once softened, scoop the ice cream onto the cooled crust and spread it evenly.
5. Freeze the cake for at least 2 hours or until the ice cream is firm.
6. In another mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Spread the whipped cream over the frozen ice cream layer, and sprinkle the remaining shredded coconut on top.
8. Freeze the cake for another 2 hours or until the whipped cream is firm.
9. Remove the cake from the freezer and let it sit at room temperature for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Freezing time: 4 hours
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 39g
Protein: 4g
Substitutions for ingredients:
- You can use any flavor of ice cream instead of coconut ice cream.
- You can use graham cracker crumbs instead of the crust mixture.
Variations:
- You can add chopped nuts or chocolate chips to the crust mixture.
- You can add fruit or chocolate sauce on top of the whipped cream layer.
Tips and tricks:
- Make sure the ice cream is softened before spreading it on the crust to avoid breaking the crust.
- Use a hot knife to slice the cake for clean cuts.
- You can make the cake ahead of time and store it in the freezer for up to a week.
Storage instructions:
Store the cake in the freezer, covered with plastic wrap or foil, for up to a week.
Reheating instructions:
There is no need to reheat the cake. Simply let it sit at room temperature for a few minutes before serving.
Presentation ideas:
Serve the cake on a cake stand or plate. You can also garnish with fresh fruit or chocolate shavings.
Garnishes:
Fresh fruit, chocolate shavings, or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fruit salad or a side of fresh berries.
Troubleshooting advice:
If the crust is too crumbly, add a little more melted butter to the mixture.
Food safety advice:
Make sure to store the cake in the freezer and keep it covered to avoid freezer burn.
Food history:
Ice cream cakes have been around since the 19th century, and coconut ice cream is a popular flavor in tropical regions.
Flavor profiles:
The coconut ice cream cake is sweet and creamy with a crunchy crust and a coconut flavor.
Serving suggestions:
Serve the cake chilled and enjoy it as a refreshing dessert on a hot day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A