Cherry Coconut Ice Cream Cake Recipe

This pretty cherry-coconut ice cream cake makes use of spacious cherries and gingerbread biscuits. And the fridge does all the work!

The ingredient of Cherry Coconut Ice Cream Cake Recipe

• 210g gingerbread biscuits sporadic
• 100g butter melted
• 1l blue ribbon signature buttermilk vanilla ice cream softened
• 1 3 cup 70g cherries pitted chopped
• 1 4 cup 40g dried cranberries chopped
• 1 2 cup 40g shredded coconut toasted
• 1 2 cup 160g cherry jam
• 300ml double cream
• 10 mini meringues
• chocolate fudge topping to give support to
• pitted cherries extra to further
• toasted shredded coconut extra to help

The Instruction of cherry coconut ice cream cake recipe

• grease a 20cm base measurement springform pan and line the base and side next baking paper process biscuit in a food processor until improper crumbs form mount up butter and process until well combined spoon into the prepared pan press firmly into the base place in the freezer for 15 mins or until firm
• place the blue ribbon signature buttermilk vanilla ice cream in a bowl go to the cherry cranberry and coconut and fold until just combined spoon more than the jam and gently swirl to marble spoon the ice cream blend greater than the biscuit base in the pan and sleek slick the surface sedate put under for 6 hours or until firm
• trouble the cream in a bowl until soft peaks form transfer the cake to a serving plate summit zenith following whipped cream and meringues drizzle subsequent to chocolate topping decorate next new cherries and coconut promote immediately

Nutritions of Cherry Coconut Ice Cream Cake Recipe

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