Time: 3 hours.
Complexity: easily
Servings: 8

Coconut Bomb Ice Cream Cake - A Detailed Recipe.

Ingredients:

• 1.4 liters vanilla ice cream, slightly softened
• 900 ml coffee ice cream, slightly softened
• 1 round sponge cake (280 - 340 gr.) 2.5 cm thick.
• 3 tbsp. cognac (optional)
• 2 cups coconut flakes, toasted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

vanilla ice cream, coffee ice cream, biscuit, cognac, coconut flakes

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Preparation:

Step 1
• Line a 23 cm (9.5 in) diameter, 3-quart (1.5 L) bowl with plastic wrap. Place vanilla ice cream in the bowl, cover with another layer of plastic wrap, and carefully make a well in the bowl, leaving a 2.5 cm (1 in) gap from the top of the bowl. Freeze the bowl for 45 minutes.
Step 2
• Remove the top layer of film and fill the center with coffee ice cream. Trim off any excess and smooth the surface.
Step 3
• Place the sponge cake layer on top and drizzle with cognac. Cover the cake with plastic wrap and place in the freezer for 2 hours.
Step 4
• Remove the top layer of film and invert the bowl onto a plate. Then remove the bowl and the remaining film. Sprinkle the cake with coconut flakes and press lightly into the surface.
Step 5
• Serve cake immediately or store in the freezer for up to 2 days.

Votes: 4