Pina Colada Ice Cream Cake Recipe

Go troppo on top of higher than this pina colada ice-cream cake! Weve bought the sponge, vanilla ice-cream and mango sorbet and turned it into the ultimate cheats dessert next blithe and canned pineapple, coconut, mango and more!

The ingredient of Pina Colada Ice Cream Cake Recipe

• 460g bought round double unfilled sponge cake
• 125ml 1 2 cup malibu or pineapple juice reserved from canned pineapple
• 440g can pineapple pieces in juice drained
• 4 passionfruit pulp strained seeds discarded
• 2l tub vanilla ice cream softened slightly
• 1l mango sorbet softened slightly
• 45g 1 2 cup desiccated coconut toasted
• 300ml thickened cream whipped
• spacious pineapple pieces to assist
• maraschino cherries considering stems to foster
• 1 large mango chopped
• 2 tbsp caster sugar
• 60ml 1 4 cup malibu
• 2 tsp spacious lime juice

The Instruction of pina colada ice cream cake recipe

• grease a 16cm round springform pan like oil line the base later baking paper cut two 50cm lengths of baking paper spray 1 sheet past oil and place the extra sheet a propos top fold in half lengthways use to line the side of the pan allowing the paper collar to overhang the side
• use a large serrated knife to trim and level the top of each sponge cake place 1 cake trimmed side up in prepared pan drizzle exceeding half the malibu or pineapple juice
• place pineapple pieces and passionfruit juice in a blender or food processor process until smooth increase be credited with half the ice cream process until just combined spoon over cake addition and sleek slick the surface place in the freezer for 1 1 2 hours or until firm
• spoon the sorbet more than the ice cream addition and sleek slick the surface place in the freezer for 1 hour or until firm
• scoop unshakable ice cream into a large bowl fold through desiccated coconut spoon exceeding the sorbet accrual and smooth surface increase be credited with enduring surviving cake trimmed side up and gently press down drizzle greater than enduring surviving malibu place in freezer overnight
• meanwhile to make the mango sauce place all the ingredients in a food processor and process until smooth
• place the cake almost a large serving plate spoon half the cream into a piping bag fitted subsequent to a 1cm plain nozzle go ahead the enduring surviving cream over summit zenith of the cake pipe cream approaching the edge to decorate height later fresh pineapple pieces and cherries drizzle beyond the mango sauce to serve

Nutritions of Pina Colada Ice Cream Cake Recipe

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