5 Easy Steps To Make Delicious No-Cook Coconut Ice Cream Cake

The no-cook coconut ice cream cake is praised for its simplicity and rich, tropical flavors. Its easy preparation and cool, creamy texture make it a favorite among those looking for a delicious and effortless dessert.

A no-cook coconut ice cream cake is a delightful and easy-to-make dessert that combines the rich flavors of coconut with the creamy texture of ice cream, all without needing to bake. Here’s a simple recipe for creating this refreshing treat:

1. Ingredients

For the Crust:

– 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

For the Ice Cream Layers:

– 1 quart (4 cups) coconut ice cream (store-bought or homemade)
– 1 cup sweetened shredded coconut
– 1/2 cup crushed pineapple, drained
– 1/4 cup coconut milk (optional, to soften the ice cream)

For the Topping:

– 1/2 cup whipped cream (optional)
– Toasted coconut flakes (optional)
– Fresh mint leaves or maraschino cherries for garnish (optional)

2. Instructions

Step 1- Prepare the Crust:

– In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
– Press the mixture firmly into the bottom of a 9-inch springform pan or a similar-sized cake pan to form an even crust. Use the back of a spoon or a flat-bottomed glass to press it down.
– Place the pan in the freezer for about 15 minutes to set.

Step 2- Prepare the Ice Cream Layers:

– If your coconut ice cream is very firm, let it sit at room temperature for a few minutes to soften slightly. You can also mix in a small amount of coconut milk to make it easier to spread.
– Gently fold the sweetened shredded coconut and crushed pineapple into the softened ice cream.

Step 3- Assemble the Cake:

– Remove the crust from the freezer.
– Spread a layer of the coconut ice cream mixture evenly over the crust. Smooth the top with a spatula.
– Return the pan to the freezer and freeze for at least 3-4 hours or until the ice cream is fully set.

Step 4- Add Toppings:

– If desired, spread whipped cream over the top layer of ice cream once it’s set. You can also sprinkle toasted coconut flakes on top for added texture and flavor.
– Garnish with fresh mint leaves or maraschino cherries if desired.

Step 5- Serve:

– Allow the cake to sit at room temperature for about 5-10 minutes before slicing to make it easier to cut.
– Serve chilled and enjoy!

This no-cook coconut ice cream cake is a great make-ahead dessert, perfect for warm weather or any time you want a cool, tropical treat.