Coconut-Lemon Ice Cream Cake Recipe

Ingredients: 1 package (11.2 ounces) shortbread cookies, 1/2 cup sweetened shredded coconut, toasted, 1/4 cup macadamia nuts, coarsely chopped and toasted, 1 teaspoon

grated lemon zest, 1 can (15 ounces) cream of coconut, 1/2 cup lemon juice, 1-1/2 quarts vanilla ice cream, softened, 1 carton (8 ounces) frozen whipped topping, thawed, divided,

Optional: Fresh blueberries, raspberries and strawberries. Ten biscuits should be set aside for decorating. Smash the remaining cookies and place them in a bowl. Add the macadamia

nuts, coconut, and zest from the lemon. Save two tablespoons of the crumb mixture for the garnish. Mix the coconut cream and lemon juice together in a big bowl. Add softened ice

cream and stir until smooth. Incorporate a cup of whipped topping. Grease a 9-inch springform pan and then evenly distribute 1 cup of the crumb mixture on the bottom. Place

half of the ice cream mixture on top. Top with the remaining crumbs and the combination of ice cream. Arrange the saved whole cookies along the pan's edge. Cover with the remaining

2-1/2 cups of whipped topping and scatter the 2 tablespoons of crumb mixture that you set aside. Freeze for at least eight hours or overnight, covered, until solid. Serve with berries, if preferred.

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