Summer Dessert: Almond Macaroon Ice Cream Cake

Image via: Recipe

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Ingredients

• ½ chocolate shell topping(optional)
• 1 packet of soft coconut macaroons
• 1 cup of sliced chocolate-coated almonds
• 2 pints of chocolate ice cream
• 2 pints of vanilla almond ice cream

Directions

1. Remove the vanilla ice cream from the freezer and leave to defrost for 15 minutes – or until it becomes slightly soft.
2. Apply nonstick spray on a spring foam pan. Crush half of the macaroons to make crumbs. Press them on the bottom and sides of the pan. Spread the vanilla ice cream over the crust.
3. Crush the residual macaroons till they become coarse and sprinkle them on top of the vanilla ice cream. Freeze the cake until it becomes firm (for about 45 minutes).
4. Remove the chocolate ice cream from the fridge and leave it to thaw. Spread it evenly over the cake and freeze the cake till it becomes solid (for approximately 4 hours).
5. Pour the chocolate topping on top of the cake and tilt the pan to ensure it spreads evenly. Leave the topping to harden for 5 minutes. You can also use crushed almonds for topping.
6. Wrap the pan with a warm damp kitchen towel to loosen the cake. Leave it for a minute. Remove the cake from the pan and serve.

Image via: Living Healthy with Chocolate

What could be better than a no-bake summer dessert? You can make it in a hurry and step out to enjoy the beauty that is summer. This cake is perfect for summer parties and even special occasions. If you know someone who loves ice cream cake, make it for them and see how happy they’ll be.

Would you change anything about this cake?