COCONUT-FUNFETTI ICE CREAM CAKE
Who knew melted ice cream could make such a delicious cake? This is lightly flavoured with coconut and is a hit at parties... it's fabulous for making cake balls too!
Provided by YummySmellsca
Categories Dessert
Time 55m
Yield 1 9x5" pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F and grease a 9x5" loaf pan.
- Beat the ice cream, egg and extracts until very creamy and soft.
- Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
- Fold in the nonpareils.
- Spread in the pan and smooth the top.
- Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
- Cool completely in the pan before turning out.
COCONUT-LEMON ICE CREAM CAKE
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- 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., 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.
Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
FUNFETTI® CAKE BATTER ICE CREAM
This is such a fun recipe! It's a simple, quick treat you can make at home that tastes delicious! For a lighter version, substitute milk for the heavy cream.
Provided by nikkilee543
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 41.4 g, Cholesterol 123.6 mg, Fat 35.4 g, Protein 3.4 g, SaturatedFat 21.7 g, Sodium 139.2 mg, Sugar 32.6 g
COCONUT CREAM CAKE I
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Provided by GPAIN
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 8h50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g
CHAMPAGNE FUNFETTI® ICE CREAM CAKE
Layers of champagne Funfetti® cake sandwich your favorite ice cream and toppings in this 20-layer celebration cake. Serve with plenty of champagne.
Provided by Ashley Baron Rodriguez
Categories Desserts Cakes Birthday Cake Recipes
Time 5h45m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
- Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
- Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
- Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
- Cut each cake in half horizontally, creating 10 rounds.
- Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
- Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
- Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
- Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 112.5 g, Cholesterol 138.1 mg, Fat 40.8 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 24.6 g, Sodium 621.8 mg, Sugar 73.3 g
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- Prepare your vanilla cake as your recipe or box instructs. You need just one round 9-inch cake. Let cool completely, slice horizontally in half and freeze.
- A day before serving, assemble the cake. Spray a 9-inch springform pan with cooking spray. Line with parchment. Spray parchment. Line the inside of the pan with plastic wrap, leaving an overhang on all sides. Smooth out the plastic very carefully. Place the prepared pan in the freezer for at least an hour.
- Remove the first pint of ice cream from the freezer and let sit at room temperature for at least 15 minutes to soften. Use a spoon and mix the ice cream until spreadable. Place one half of the cake at the bottom of the springform pan. Top with first pint of ice cream and spread evenly. Transfer to freezer and let firm up for at least an hour.
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