Nothing says tropical paradise quite like a dessert that combines the refreshing flavors of mango, passion fruit, and coconut. This Tropical Breeze Ice Cream Cake is a cool escape on a hot day, bringing the essence of a beach vacation right to your table.
Coconut flakes form the base of our crust, providing a lovely crunch and a hint of tropical flavor. The butter binds the crust ingredients together, while the sugar adds just the right amount of sweetness. Mango ice cream and passion fruit ice cream are the stars here, offering creamy tropical flavors. Fresh pineapple and mango add a burst of juicy freshness, while the whipped cream and toasted coconut flakes provide a delightful finish.
This ice cream cake pairs wonderfully with a light, fruity cocktail, such as a Piña Colada or a Mango Mojito. For a non-alcoholic option, try serving with iced tropical fruit tea. A fresh fruit platter with kiwi and papaya can complement the cake's flavors beautifully.
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the coconut flakes, melted butter, and sugar. Stir until the mixture looks like wet sand—this will be your crust. Press it evenly into the bottom of a 9-inch springform pan. Pop it in the oven for about 10-12 minutes until it's golden brown, then let it cool completely. This step ensures the crust is firm and crunchy.
Once your crust is cool, spread the softened mango ice cream over it, smoothing the top as you go. Scatter the diced pineapple evenly over the ice cream layer to add a juicy contrast. Next, layer the passion fruit ice cream over the pineapple, smoothing it out just like before. Top this with the diced mango, pressing gently so it settles into the ice cream.
Cover the cake and freeze it for at least 4 hours, or until it's firm. Just before serving, spread a layer of whipped cream on top and sprinkle with toasted coconut flakes for a bit of crunch and extra flavor.
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