Vanilla Coconut Ice Cream Cake
A creamy, tropical ice cream cake with vanilla and coconut flavors. Perfect for impressing guests or indulging on a sunny day.
Ingredients
For the Crust:
- Crushed graham crackers: 1 ½ cups
- Melted butter: 4 tbsp
For the Coconut Ice Cream Layer:
- Vanilla ice cream softened: 4 cups
- Shredded coconut: ½ cup
For the Coconut Pudding Layer:
- Coconut pudding mix: 1 box 3.4 oz
- Milk: 2 cups
Instructions
Prepare the Crust:
- Mix crushed graham crackers and melted butter.
- Press mixture into the base of a 9-inch cake pan.
- Freeze for 30 minutes until set.
Prepare the Coconut Ice Cream Layer:
- Soften vanilla ice cream and mix in shredded coconut.
- Spread ice cream over the chilled crust and freeze for 1 hour.
Prepare the Pudding Layer:
- Prepare coconut pudding according to package instructions, using 2 cups of milk.
- Spread pudding over the ice cream layer and freeze for another 1 hour.
Assemble the Cake:
- Add a final layer of softened vanilla ice cream on top.
- Freeze for 3-4 hours until the cake is firm and fully set.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 5%
- Vitamin D: 4%
- Calcium: 5%
- Iron: 3%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Sprinkle extra toasted coconut on top for a bit of crunch.
- Try adding some crushed pineapple for a more tropical vibe.
- Let the cake sit out for a few minutes before slicing to make it easier to cut.