Ice cream cake “Coconut bomb”

Coconut bomb ice cream cake – a detailed recipe cooking. Photo Ice Cream Cake Photo of the dish: КанаOkada Time: 3 hours. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1.4 liters vanilla ice cream slightly softened
  • 900 ml. coffee ice cream, a little softened
  • 1 round biscuit cake (280 – 340 gr.) 2.5 cm thick.
  • 3 tbsp. l cognac (optional)
  • 2 tbsp. coconut flakes, fry

Recipes with similar ingredients: vanilla ice cream, coffee ice cream, biscuit, cognac, coconut

Recipe preparation:

  1. Place the plastic film in a bowl with a diameter of 23 cm. With a volume 3 l Place vanilla ice cream in a bowl, cover with another on top a layer of film and carefully make a recess, leaving an indent of 2.5 see from the top of the bowl. Put the bowl of ice cream in the freezer camera for 45 minutes
  2. Remove the top layer of the film and fill the center with coffee ice cream. Remove excess and smooth surface.
  3. Put sponge cake on top and pour cognac. Cover up wrap the cake and put in the freezer for 2 hours.
  4. Remove the top layer of the film and turn the bowl over to the dish. Then remove the bowl and the remaining film. Sprinkle the cake with coconut and Press lightly to the surface.
  5. Serve the cake immediately or store in the freezer in within 2 days.

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