Strawberry Coconut Ice Cream Cake—because why settle for a boring cake when you can mix fruity strawberry goodness with tropical coconut? This decadent creation promises to bring a twist to your usual dessert lineup. Forget the basic cakes; this one combines creamy coconut and fresh strawberries in a no-bake wonder. It’s the perfect blend of indulgent, refreshing, and oh-so-satisfying. Layer it up, freeze it, and voilà—you’ve got dessert royalty on your hands. Get ready to impress, or at least make people stop talking about their diets for five minutes.
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.
