Tropical Ice Cream Cake Recipes

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TROPICAL ICE CREAM CAKE



Tropical Ice Cream Cake image

This is so delicious and colorful not to mention refreshing! You need a springform pan for this cake. The prep time does not include the time to freeze overnight. Recipe is from Woman's Day.

Provided by CookingONTheSide

Categories     Frozen Desserts

Time 4h30m

Yield 16 serving(s)

Number Of Ingredients 10

2 whole graham crackers, 2 squares each
1/2 cup macadamia nuts
3/4 cup sweetened flaked coconut
2 tablespoons butter, softened
2 (14 ounce) containers pineapple-coconut ice cream (Haagen-Dazs)
2 pints mango sorbet
1 pint strawberry sorbet or 1 pint raspberry sorbet
1 (8 ounce) container frozen whipped topping
1 ripe mango, peeled and diced, garnish
shaved fresh coconut or sweetened flaked coconut, for garnish

Steps:

  • Remove bottom of a 9x3-inch springform pan, line bottom with nonstick foil and attach pan sides.
  • Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped).
  • Add coconut and butter, pulse until combined (mixture will clump when pressed together with fingers).
  • Press firmly over bottom of prepared pan.
  • Freeze 30 minutes.
  • Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften.
  • Pack into crust in an even, smooth layer.
  • Freeze 15 minutes or until firm.
  • Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of mango sorbet.
  • Top with remaining pineapple-coconut ice cream.
  • Cover and freeze overnight or up to 1 week.
  • With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides.
  • Invert cake on a plate; remove pan bottom.
  • Reinvert cake onto a serving plate.
  • Spread top with whipped topping; garnish with mango and coconut, if desired.

Nutrition Facts : Calories 122.2, Fat 9.9, SaturatedFat 5.9, Cholesterol 3.8, Sodium 31, Carbohydrate 8.8, Fiber 0.8, Sugar 7.5, Protein 0.8

TROPICAL SORBET ICE CREAM CAKE WITH POUND CAKE AND WHIPPED CREAM FROSTING



Tropical Sorbet Ice Cream Cake with Pound Cake and Whipped Cream Frosting image

This refreshing frozen treat has alternating scoops of mango and passion fruit sorbets for a marbled look.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 8

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
4 cups (1 quart) mango sorbet, softened
4 cups (1 quart) passion fruit sorbet, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Caramel sauce, for drizzling

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the mango and passion fruit sorbets onto the pound cake, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the whipped cream frosting and drizzle with the caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TROPICAL NICE CREAM CAKE



Tropical Nice Cream Cake image

This triple-toned ice cream cake is totally dairy-free, thanks to frozen banana chunks. Combined with other frozen fruit and whizzed around in a food processor, the bananas become a smooth and creamy (and vegan-friendly) version of ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 9h5m

Yield 8 to 10 servings

Number Of Ingredients 14

1 cup 1-inch frozen mango chunks
1 cup 1/2-inch-thick frozen banana slices (from about 1 large banana)
1 tablespoon honey
1 teaspoon pure vanilla extract
1/2 cup frozen strawberries (about 4 large)
1 1/2 cups 1/2-inch-thick frozen banana slices (from about 2 large bananas)
1 tablespoon honey
1 teaspoon pure vanilla extract
1 cup 1-inch frozen pineapple chunks
1 cup 1/2-inch-thick frozen banana slices (from about 1 large banana)
1 tablespoon honey
1 teaspoon pure vanilla extract
4 ounces semi-sweet chocolate, chopped
1 tablespoon virgin or extra-virgin coconut oil

Steps:

  • Line a 9-by-5-inch loaf pan with a double layer of foil leaving a 2-inch overhang on all sides.
  • For the mango nice cream: Put the mango, bananas, honey and vanilla in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to the prepared loaf pan and spread evenly with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
  • For the strawberry nice cream: Put the strawberries, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the mango nice cream. Spread evenly on top of the mango nice cream with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
  • For the pineapple nice cream: Put the pineapple, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the other two nice cream flavors. Spread evenly with an offset spatula on top of the strawberry nice cream and freeze until completely solid, 8 hours and up to overnight.
  • To serve: Let the nice cream cake sit at room temperature for 5 minutes to thaw slightly. Use the foil overhang to lift and remove the cake from the pan. Place upside down on a serving platter so the mango layer is on top.
  • Combine the chocolate and coconut oil in a small microwave safe bowl and microwave until melted, about 1 minute. Stir until smooth. Pour over the top of the nice cream cake, spreading and smoothing with an offset spatula to cover the top and so that some of the chocolate drips down the sides. Freeze until the chocolate is hard and set, about 10 minutes. Cut into 1-inch-thick slices.

TROPICAL ICEBOX CAKE



Tropical Icebox Cake image

This tropical-inspired no-bake dessert is the perfect thing to make in your springform cake pan (other than cheesecake)! Fresh lime zest and cream of coconut transform whipped cream into something that tastes like an island cocktail.

Provided by Food Network Kitchen

Categories     dessert

Time 8h25m

Yield 8 to 10 servings

Number Of Ingredients 7

3 1/2 cups heavy cream
3/4 cup sweetened cream of coconut, well stirred
Zest of 2 limes (about 1 tablespoon)
50 vanilla wafer cookies, such as Nilla wafers (about 6 ounces)
2 cups sweetened coconut flakes
1 small mango, cut into small pieces
1/4 cup roasted macadamia nuts, lightly crushed, for garnish

Steps:

  • Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
  • Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
  • Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

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