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!

Rated 4.6 from 68 votes

Prep Time

15M

Total Time

4H50M

Servings

Makes 16 servings.

1-1/2 pkg. (7 oz. each) BAKER'S ANGEL FLAKE Coconut , divided

1/3 cup sugar

3 Tbsp. flour

2 egg white s

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate , divided

8 cups vanilla ice cream , softened

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1. 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.

2. 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.

3. Melt remaining 1/2 oz. chocolate; drizzle over dessert just before serving. Sprinkle with reserved coconut.

Macaroon Ice Cream Cake

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