Pina Colada Ice Cream Cake Recipe

Go troppo greater 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 subsequent to roomy 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
• well ventilated light pineapple pieces to advance
• maraschino cherries afterward stems to bolster
• 1 large mango chopped
• 2 tbsp caster sugar
• 60ml 1 4 cup malibu
• 2 tsp lighthearted lime juice

The Instruction of pina colada ice cream cake recipe

• grease a 16cm round springform pan as soon as oil line the base afterward baking paper cut two 50cm lengths of baking paper spray 1 sheet in the manner of oil and place the extra sheet approximately 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 pinnacle of each sponge cake place 1 cake trimmed side up in prepared pan drizzle higher than 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 on top of higher than cake accrual and smooth the surface place in the freezer for 1 1 2 hours or until firm
• spoon the sorbet higher than the ice cream addition and smooth the surface place in the freezer for 1 hour or until firm
• scoop long lasting ice cream into a large bowl fold through desiccated coconut spoon beyond the sorbet layer and smooth surface add enduring surviving cake trimmed side up and gently press down drizzle more than unshakable 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 not far off from a large serving plate spoon half the cream into a piping bag fitted following a 1cm plain nozzle press forward the enduring surviving cream greater than height of the cake pipe cream in relation to the edge to decorate height in imitation of buoyant pineapple pieces and cherries drizzle over the mango sauce to serve

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