Coconut Ice Cream Cake

12 Serves
15 min

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!

Recipe details

  • 12  Serves
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Ingredients


  • 2 cups heavy cream, for whipping
  • 400 ml (13 1/2 fl oz) coconut cream

Instructions


Pour heavy cream into a large mixing bowl. Use a hand held mixer on high until stiff peaks form, this should take around 5 minutes.
Gently incorporate the coconut cream using a silicone spatula, being careful not to over-mix.
Use a silicone spatula to pour mixture from bowl into a 9-inch (23 cm) springform pan. Gently bang the pan on your kitchen bench top 2-3 times to flatten the ice cream.
Place in the freezer overnight or for at least 6 hours.
One the ice cream is frozen, run a knife around the perimeter to seperate it from the pan. Remove the springform pan and transfer cake to a serving dish. Serve immediately.

Comments

  • Yvonne Yvonne on Jun 14, 2021

    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?

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