Coconut-Lemon Ice Cream Cake
“My family loves this lemon ice cream cake anytime, but it’s especially refreshing on a hot summer day. The sweet cream of coconut and tart lemon juice make a delicious combo, and the streusel adds a nice crunch.” —Janet Gill, Canton, Ohio
| Servings | Prep Time |
| 16servings | 30minutes + freezing |
| Servings | Prep Time |
| 16servings | 30minutes + freezing |
Ingredients
- 1 pkg shortbread cookies
- 1/2 cup sweetened shredded coconut toasted
- 1/4 cup macadamia nuts coarsely chopped and toasted
- 1 tsp grated lemon zest
- 15 oz cream of coconut
- 1/2 cup lemon juice
- 1-1/2 quarts vanilla ice cream softened
- 8 oz frozen whipped topping thawed and divided
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping.
- Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.
- To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Recipe Notes
Nutrition Facts
1 piece: 384 calories, 21g fat (13g saturated fat), 29mg cholesterol, 149mg sodium, 45g carbohydrate (35g sugars, 1g fibre), 4g protein.
Optional: Fresh blueberries, raspberries and strawberries
