Description
A delicious and refreshing Tropical Pineapple Coconut Ice Cream Cake, perfect for summer gatherings.
Ingredients
- 2 cups crushed graham crackers
- ½ cup melted butter
- 2 tbsp granulated sugar
- 1 quart vanilla ice cream, slightly softened
- 1 cup crushed pineapple, well drained
- 1 cup sweetened shredded coconut
- ½ cup whipped cream
- 1 tsp vanilla extract
- 1 cup whipped cream (for topping)
- ½ cup sweetened shredded coconut (for topping)
- ½ cup pineapple chunks, well drained (for topping)
- Maraschino cherries, optional
Instructions
- Make the crust: Combine crushed graham crackers, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
- Freeze the crust for 15–20 minutes to firm it up.
- In a large bowl, gently mix the softened vanilla ice cream, crushed pineapple, shredded coconut, whipped cream, and vanilla extract.
- Spread the mixture evenly over the chilled crust and smooth the top.
- Cover tightly and freeze for at least 6 hours, preferably overnight.
- Before serving, toast the shredded coconut in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently, until lightly golden. Let cool.
- Remove the cake from the freezer and let it sit at room temperature for 5–10 minutes.
- Spread or pipe whipped cream around the top. Garnish with toasted coconut, pineapple chunks, and cherries.
- Slice and serve immediately.
Notes
- For best results, allow the cake to freeze overnight.
- Feel free to adjust the amount of pineapple and coconut to your taste.
- To make it more festive, add additional fruit toppings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg