Desserts

Macaroon Ice Cream Cake

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photo by:kraft

time

prep:

15 min

total:

4 hr 50 min

servings

total:

16 servings

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What You Need

1-1/2

pkg. (7 oz. each) BAKER'S ANGEL FLAKE Coconut, divided

1/3

cup sugar

Tbsp. flour

egg whites

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided

cups vanilla ice cream, softened

Make It

HEAT oven to 350ºF.

REMOVE rim from 9-inch springform pan; cover bottom with parchment paper. Combine 1 pkg. coconut, sugar, flour and egg whites. Stir in 1 oz. finely chopped chocolate; press onto bottom of springform pan. Bake 20 min. or until center of crust is dry and edge is golden brown; cool completely. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan. Bake 10 to 12 min. or until golden brown, stirring occasionally. Cool completely.

RESERVE 2 Tbsp. toasted coconut; place remaining toasted coconut in large bowl. Finely chop 2-1/2 oz. of the remaining chocolate. Add with ice cream to coconut in bowl; mix well. Attach rim to bottom of springform pan. Spoon ice cream mixture over crust. Freeze 4 hours or until firm.

MELT remaining 1/2 oz. chocolate; drizzle over dessert just before serving. Sprinkle with reserved coconut.

Kraft Kitchens Tips

How to Serve

For easy slicing, let frozen cake stand at room temperature 10 to 15 min. before serving to soften slightly. Run knife around rim of pan to loosen cake before removing rim.

Substitute

Prepare using chocolate ice cream.

Size-Wise

Since this indulgent ice cream cake makes 16 servings, it's the perfect dessert to serve at your next party!