Ice Cream Cake

By pattie_d

Ingredients

• Calories 313
• Total Fat 15g
• Saturated Fat 9g
• Cholesterol 49mg
• Sodium 65mg
• Total Carbohydrates 42g
• Dietary Fiber 1g
• Protein 3g
• Active Time: 30 minutes
• Total Time: 40 minutes
• Crust
• 2 whole graham crackers (2 squares each)
• 1 ⁄2 cup macadamia nuts
• 3 ⁄4 cup sweetened shredded coconut
• 2 Tbsp butter, softened
• Filling
• 2 containers (14 oz) pineapple-coconut ice cream (we used Häagen-Dazs)
• 2 pt mango sorbet
• 1 pt strawberry or raspberry sorbet
• 1 tub (8 oz) frozen whipped topping
• Garnish: 1 ripe mango, peeled and diced; shaved fresh coconut or sweetened shredded coconut

Details

Servings 16

Preparation

Step 1

1. Remove bottom of a 9 x 3-in. springform pan, line bottom with nonstick foil and attach pan sides.

2. Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped). Add coconut and butter; pulse until combined (mixture will clump when pressed together with fingers). Press firmly over bottom of prepared pan. Freeze 30 minutes.

3. Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften. Pack into crust in an even, smooth layer. Freeze 15 minutes or until firm. Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of the mango sorbet. Top with remaining pineapple-coconut ice cream. Cover and freeze overnight or up to 1 week.

4. With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides. Invert cake on a plate; remove pan bottom. Reinvert cake onto a serving plate. Spread top with whipped topping; garnish with mango and coconut.