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Pina colada ice-cream cake recipe
Pina colada ice-cream cake recipe
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Prep Time:
1485 minutes
Cook Time:
Total Time:
1485 minutes
Indulge in a tropical pina colada ice cream cake, made with sponge cake, vanilla ice cream, mango sorbet, fresh and canned pineapple, coconut, and mango. A cheat's dessert dream!
Ingredients:
  • 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
  • Fresh pineapple pieces, to serve
  • Maraschino cherries with stems, to serve
  • 1 large mango, chopped
  • 40.00 gm caster sugar
  • 60ml (1/4 cup) Malibu
  • 10.60 gm fresh lime juice
Instructions:
  • Prepare the pan by greasing a 16cm round springform pan with oil and lining the base with baking paper. Cut two 50cm lengths of baking paper. Spray one sheet with oil and place the other sheet on top. Fold them in half lengthways and use them to line the side of the pan, ensuring the paper collar overhangs the side.
  • Trim and level the top of each sponge cake using a large serrated knife. Place 1 cake trimmed-side up in the prepared pan and drizzle half of the Malibu or pineapple juice over it.
  • Blend pineapple pieces and passionfruit juice until smooth in a blender or food processor. Add half the ice-cream and blend until just combined. Spread over cake layer evenly and freeze for 1 1/2 hours or until firm.
  • Drizzle the sorbet over the layer of ice cream, then gently even out the top. Chill in the freezer for about 1 hour, or until it sets.
  • Transfer the leftover ice-cream to a large bowl. Gently mix in the desiccated coconut. Spread this mixture over the sorbet layer and ensure the surface is even. Place the remaining cake on top with the trimmed side facing up, pressing down lightly. Drizzle the rest of the Malibu over the cake. Freeze the dessert overnight.
  • For the mango sauce, simply combine all the ingredients in a food processor and blend until silky smooth.
  • Transfer the cake to a large serving plate. Fill a piping bag with a 1cm plain nozzle with half of the cream. Spread the rest of the cream on top of the cake, then pipe cream around the edges for decoration. Arrange fresh pineapple pieces and cherries on top. Finish by drizzling the mango sauce before serving.

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