Strawberry Coconut Ice Cream Cake
A no-bake, creamy dessert that combines strawberry and coconut flavors, layered beautifully for a refreshing indulgence.
Ingredients
- 2 cups strawberry ice cream softened
- 1 ½ cups coconut ice cream softened
- 1 cup shredded coconut
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups crushed graham crackers for base
Instructions
- Prepare the base: Press crushed graham crackers into the bottom of a springform pan.
- Layer the strawberry ice cream on top of the base and smooth it out.
- Layer coconut ice cream over the strawberry layer.
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream on top and sprinkle with shredded coconut.
- Freeze for 4 hours until set. Slice and serve.
Notes
Nutritional values (per serving):
- Calories: 330
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
Vitamins and minerals present (per serving):
- Vitamin A: 10%
- Vitamin C: 8%
- Calcium: 6%
- Iron: 4%
- Vitamin D: 7%
Any additional notes/tips to enhance the flavor for the recipe
- Drizzle with chocolate or caramel sauce before serving for an extra flavor boost.
- Add crushed almonds or cashews for a delightful crunch.
- Feel free to switch the coconut ice cream with a dairy-free option for a vegan twist.