Coconut Ice Cream Cake
My coconut ice cream cake is a definite crowd-pleaser. There is nothing better than a large slice of ice cream cake to end off a dinner party. The best part about this ice cream cake is that it's incredibly easy to make, containing only two ingredients and taking very little time to prepare. If you are looking for a vegan alternative, simply switch regular heavy cream for vegan heavy cream. I also recommend taking your ice cream cake to the next level by decorating the top with toasted coconut and honey. You can do this by toasting one-quarter cup of dedicated coconut in a small saucepan until the coconut has browned. Once cooled add two tablespoons of caster sugar and mix together. Sprinkle on top of the prepared cake before serving. Then, drizzle one tablespoon of honey on top of the coconut. You can substitute the honey with date syrup as a vegan alternative. Enjoy!
Coconut Ice Cream Cake
Recipe details
- 12 Serves
- Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
Comments
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Seems incomplete. There is no mention of what looks like the toasted coconut that is on top. So I have two questions. 1.Did you toast the coconut or did you purchase toasted coconut? 2. When did you add the coconut before or after freezing?