Cherry Coconut Ice Recipe Cake Cream

This pretty cherry, coconut ice cream cake makes use of fresh cherries and gingerbread biscuits. And the fridge does all the work!

The ingredient of Cherry Coconut Ice Recipe Cake Cream

• 210g gingerbread cookies broken
• 100 g melted butter
• 1l blue ribbon from the signature buttermilk vanilla ice cream softened
• 1 3 cup 70 g of cherries pitted chopped
• 1 4 cup 40 g dried cranberries chopped
• 1 2 cup 40 g shredded coconut toasted
• 1 2 cup 160 g cherry jam
• 300 ml double cream
• 10 mini meringues
• chocolate fudge topping to serve
• cherries pitted extra to serve
• grilled shredded coconut extra to serve

The Instruction of cherry coconut ice recipe cake cream

• grease a 20 cm base measurement springform pan and line the base and sides with parchment paper process biscuits in a food processor until coarse crumbs form add the butter and mix until well combined spoon into the prepared pan press firmly on the base place in the freezer for 15 minutes or until firm
• place blue ribbon from the signature buttermilk vanilla ice cream in a bowl add the cherries cranberries and coconut and at the same time until just combined pour over the jam and gently swirl to marble spoon ice cream mixture over the biscuit base in the mould and smooth the surface freeze for 6 hours or until firm
• whip the cream in a bowl until soft peaks form transfer the cake on a serving dish top with whipped cream and meringues drizzle with the chocolate decorate with extra cherries and coconut serve immediately

Nutritions of Cherry Coconut Ice Recipe Cake Cream

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