Creamy-Cool Coconut Ice Cream Cake Recipe Is an Absolute Breeze to Make
Convenient premade pound cake creates the base for our dreamy delight
Ice cream cake is the ultimate warm-weather indulgence. It often consists of a few ice cream varieties layered together with fruit or other fun ingredients. But here at Woman’s World, we like to include a base of actual cake. That way, every bite combines two treats in one! What could be better than that?
Yet truth be told, no one wants to crank up the oven on a hot day. That’s why, for our Coconut Ice Cream Cake recipe, we start with store-bought cake. We crumble it and mix in chocolate sauce. It creates a deliciously-easy fudgy bottom. And when paired with coconut ice cream, it comes together in a classic combo that can’t be beat. For a twist, sub in your favorite ice cream flavor. Give our no-bake Coconut Ice Cream Cake recipe a try, then leave us a comment below.
Related: Looking for more ice cream cakes? Try this festive variation perfect for 4th of July. Click through for more no-bake treats.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (10.75 oz.) pkg. frozen all butter pound cake, such as Sara Lee, thawed, crumbled
- ⅓ cup hot fudge topping, at room temp., from 11.75 oz. jar
- 1 (48 oz.) cont. coconut ice cream, softened
- ¼ cup unsweetened coconut flakes
- 1 cup fresh raspberries
- Fresh mint
Instructions
Coat bottom of 8"x3" springform pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
On low speed, beat cake crumbs and fudge topping until smooth. Press in bottom of pan; freeze until set, about 15 min. Spread with ice cream; cover. Freeze until firm, about 6 hrs.
Remove side of pan. Transfer cake to serving plate. Top with coconut flakes, raspberries and mint.
Nutrition
- Calories: 292
- Fat: 17 gram
- Saturated Fat: 10 gram
- Protein: 4 gram
- Carbohydrate: 33 gram
- Fiber: 1 gram
- Cholesterol: 73 mg
- Sugar: 25 gram
- Sodium: 138 mg
