Coconut-Lemon Ice Cream Cake

“My family loves this lemon ice cream cake anytime, but it’s especially refreshing on a hot summer day. The sweet cream of coconut and tart lemon juice make a delicious combo, and the streusel adds a nice crunch.” —Janet Gill, Canton, Ohio

Lemon Coconut Ice Cream Cake
Coconut-Lemon Ice Cream Cake
Coconut-Lemon Ice Cream Cake
Servings Prep Time
16servings 30minutes + freezing
Servings Prep Time
16servings 30minutes + freezing
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping.
  2. Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.
  3. To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Recipe Notes

Nutrition Facts

1 piece: 384 calories, 21g fat (13g saturated fat), 29mg cholesterol, 149mg sodium, 45g carbohydrate (35g sugars, 1g fibre), 4g protein.

Optional: Fresh blueberries, raspberries and strawberries