MACAROON ICE CREAM CAKE
It's hard to say what's yummier: the sweet coconut crust, the vanilla ice cream, the chocolate drizzle? Luckily, they're all part of one delicious cake!
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield Makes 16 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Remove rim from 9-inch springform pan; cover bottom with parchment paper. Combine 1 pkg. coconut, sugar, flour and egg whites. Stir in 1 oz. finely chopped chocolate; press onto bottom of springform pan. Bake 20 min. or until center of crust is dry and edge is golden brown; cool completely. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan. Bake 10 to 12 min. or until golden brown, stirring occasionally. Cool completely.
- Reserve 2 Tbsp. toasted coconut; place remaining toasted coconut in large bowl. Finely chop 2-1/2 oz. of the remaining chocolate. Add with ice cream to coconut in bowl; mix well. Attach rim to bottom of springform pan. Spoon ice cream mixture over crust. Freeze 4 hours or until firm.
- Melt remaining 1/2 oz. chocolate; drizzle over dessert just before serving. Sprinkle with reserved coconut.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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