Recipe: Perfect Coconut ice-cream cake

Coconut ice-cream cake. Scoop the ice cream into the pan and spread evenly over the cracker base. Spread the cool whip over the ice cream. Sprinkle the reserved crushed Ritz crackers evenly over the entire top.

If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. You can have Coconut ice-cream cake using 0 ingredients and 7 steps. Here is how you cook that.

Ingredients of Coconut ice-cream cake

Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight. Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.

Coconut ice-cream cake step by step

1. On low heat place dark chocolate pieces melt until smooth often with a fork..
2. Remove from heat,let cool down and coat the chocolate mold.
3. Place them in the freezer for 10min.
4. In a small bowl condensed milk and vanilla mix together n keep aside.
5. Now whip the cream until fluffy,add little condensed milk mixture n dessicated coconut to make it easier to combine.
6. Remove molds from freezer fill with ice cream n kiwi n refrigerate another 30min.
7. Cover with melted chocolate n freeze for 5 HR.decorate with kiwi n dessicated coconut serve immediately enjoy 😋😋.

On top of the cake sits that wonderfully beautiful toasted coconut ice cream. It's a no churn ice cream, which I'm a big fan of for ice cream cakes. The base is actually made with cream cheese and whipped cream, then has other flavorings and such added. You would never guess that it's made with cream cheese - nobody ever does. Let the cakes cool to the touch.

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