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TROPICAL ICE CREAM CAKE | Passion 4 baking :::GET INSPIRED:::

#Summertime2017 is here and what is more refreshing for summer then a fudge brownies & tropical ice cream cake.
This cake is so fresh and delicious, first I made a fudge brownies, and made my vanilla ice-cream and blended it with all the tropical flavors I love, pineapple, pineapple juice, fresh strawberries, and coconut flakes. Just before serving I added some coconut flakes on top, next time you are planning to make an ice-cream, try this one.

TROPICAL ICE CREAM CAKE

CRUST;

 

TROPICAL ICE CREAM;

  • 500 ml Heavy Cream
  • 175 grams sweetened condensed milk, cold
  • 1 tsp. vanilla bean paste or vanilla extract
  • 2 cups Fresh Pineapple, or from a tin chopped
  • 2 cups fresh strawberries, washed and hulled
  • 200 gram flaked coconut, sweetened, plus extra for the top

 

INSTRUCTIONS;

  1. Start by making the fudge brownies in an 8. inch round spring form, you can find the recipe for my fudge brownies here.
  2. Make the vanilla ice cream, when the fudge brownies is cooled.
  3. Make the ice cream ; In a large bowl, pour in the cold heavy cream with a hand whisk, beat the heavy cream until stiff peaks forms, this takes just a few minutes.
  4. Add, vanilla bean paste, and sweetened condensed milk, and with a spatula combine.
  5. Now you have your ice cream base and can add in all the tropical flavors
  6. Fresh Pineapple, chopped, (or use pineapple slices from a tin, like I do)  fresh strawberries, washed and hulled, and coconut flakes, sweetened (I use angel flakes)
  7. With a spatula, combine, pour the tropical cream over the cooled brownies crust, and freeze for 5 hours or overnight.
  8. Cut, serve and enjoy

 

Have a beautiful day you all, love Manuela xo

 

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About Mary Ellen Bellusci

Mary Ellen Bellusci is a longtime resident of Baltimore, Maryland... A foodie, traveler, writer, and pursuer of happiness.

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