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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
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    16 servings

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

Directions

  • 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.
Editor's Note
To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Nutrition Facts
1 piece: 384 calories, 21g fat (13g saturated fat), 29mg cholesterol, 149mg sodium, 45g carbohydrate (35g sugars, 1g fiber), 4g protein.

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