Imagine a dessert that captures the essence of a tropical vacation in every single bite - this Pina Colada Ice Cream Cake is your ticket to culinary paradise! Combining the rich decadence of chocolate cake, the creamy smoothness of coconut ice cream, and the tangy sweetness of fresh pineapple, this show-stopping dessert will make you feel like you're lounging on a sun-drenched beach with a cocktail in hand. Whether you're hosting a summer party or craving an exotic treat, this no-bake sensation promises to be the ultimate crowd-pleaser that looks and tastes like it was crafted by a professional pastry chef.
Prep Time: 30 mins
Cook Time: -
Total Time: 8 hrs 30 mins
Cuisine: Tropical
Serves: 8 servings
Ingredients
- 1 cup crushed pineapple, drained
- 2 cups coconut ice cream
- 1 cup whipped cream
- 1/2 cup shredded coconut
- 1/4 cup rum (optional)
- 1 chocolate cake layer
Instructions
- Remove coconut ice cream from freezer and let soften at room temperature for 10-15 minutes.
- Prepare a 9-inch springform pan by lightly greasing the bottom and sides with butter or non-stick cooking spray.
- Place the prepared chocolate cake layer at the bottom of the springform pan as the base.
- Drain crushed pineapple thoroughly, pressing out excess liquid to prevent watery texture.
- In a large mixing bowl, combine softened coconut ice cream, drained pineapple, and rum (if using). Gently fold ingredients until evenly distributed.
- Carefully spread the ice cream and pineapple mixture over the chocolate cake layer, ensuring an even surface.
- Sprinkle shredded coconut across the top of the ice cream layer for added texture and flavor.
- Cover the pan with plastic wrap and freeze for 8 hours or overnight to allow cake to set completely.
- Prior to serving, remove cake from freezer and let stand at room temperature for 5-10 minutes to soften slightly.
- Garnish with whipped cream and additional shredded coconut before slicing and serving.
Tips
- Drain pineapple thoroughly to prevent a watery texture - use a fine-mesh strainer and press out excess liquid.
- Let ice cream soften naturally at room temperature for even mixing and smooth spreading.
- For an extra flavor boost, consider adding a splash of coconut rum or toasting the shredded coconut before sprinkling.
- Use a springform pan for easy cake removal and clean slicing.
- Freeze the cake for the full recommended time to ensure perfect texture and easy serving.
- For a non-alcoholic version, simply omit the rum without compromising the cake's delicious flavor.
- Prepare the cake a day in advance to allow ample freezing time and enhance flavor melding.
Nutrition Facts
Calories: 123kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
