Strawberry-coconut ice cream cake
Ingredients:
For the cookie dough:
2 cups crushed vanilla wafer cookies
1/2 cup shredded coconut
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the coconut ice cream layer:
4 cups coconut ice cream, softened
For the strawberry sorbet layer:
4 cups strawberry sorbet, soft
For the topping:
Chopped fresh strawberries
Desiccated coconut
Strawberry-coconut ice cream cake
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Instructions:
Step 1: In a mixing bowl, melt the crushed vanilla wafers, desiccated coconut, granulated sugar, and unsalted butter until well mixed.
Step 2: Press the cookie mixture into the bottom of a 9-inch springform pan to form an even dough. Place in the freezer for 15-20 minutes to harden.
Step 3: Once the crust has set, spread the soft coconut ice cream evenly over the crust in the springform pan. Smooth the surface with a spatula. Freeze for at least 2 hours or until sealed.
Step 4: Once the coconut ice cream layer has set, spread the soft strawberry sorbet evenly over the coconut ice cream layer. Smooth the surface with a spatula. Freeze for at least 4 hours or until completely frozen.
Step 5: Before serving, run a knife around the edges of the springform pan to loosen the cake. Carefully remove the sides of the pot.
Step 6: Garnish the ice cream cake with fresh strawberry slices and coconut flakes.
Step 7: Cut the strawberry coconut ice cream cake into pieces and serve immediately. Please enjoy the creamy and fruity taste!