Chocolate and Coconut Ice Cream Cake
45 minutes
Made with toasted coconut, chocolate ice cream and a chocolate shortbread crust, this rockin' cake tastes like a Girl Scout cookie.
emily's recipes
1 person made this
Ingredients
Serves: 6
- 15g butter
- 2 cups coconut flakes
- 55g butter
- 9 milk chocolate covered shortbread biscuits
- 1/4 cup butterscotch sauce
- 500ml premium quality chocolate ice cream
Directions
Preparation:10min ›
Cook:5min ›
Extra time:30min freezing ›
Ready in:45min
- Heat 15g butter in a large frying pan over medium heat. Add coconut flakes. Cook and stir until lightly brown, 2 to 3 minutes; set aside to cool.
- Place 55g butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Allow to cool slightly. Crush cookies into the butter; stir to combine. Press crust into the bottom of a 10cm springform pan.
- Pour butterscotch topping onto the crust; spread to coat. Put crust in the freezer until hardened, about 10 minutes. Remove ice cream from freezer to soften at the same time.
- Spread softened ice cream gently over the crust, using a warm spoon to make it even. Return cake to the freezer to harden, about 20 minutes more. Spread the toasted coconut over the cake.
Cook's Note:
It is super easy to make this ice cream cake; however, preparation time will vary depending on if you need to stick it back in the freezer every once in a while to harden up your ingredients.
