Dessert for 16
Coconut Lemon Ice Cream Cake
A crumbly coconut cookie base holds lemony coconut ice cream and whipped topping in a frozen layered dessert.
Typical price
$2.70for 4 servings
$0.68 per serving$2.70 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: tasteofhome.com
- 30 minstart to table
- Easydifficulty
- 16servings as written
- $typical cost tier
AmericanVegetarianBudgetDessertsSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Crackers, graham, cookies$0.22/oz typical | 11 oz | $2.46Typical price |
| Shredded coconut$0.30/oz typical | 17 oz | $4.95Typical price |
| Nuts and seeds$0.70/oz typical | 1.25 oz | $0.79Typical price |
| Lemons and limes$0.60 each typical | a little | $0.03Typical price |
| Juice, soda and mixers$0.04/oz typical | 4.25 oz | $0.17Typical price |
| Ice cream and whipped topping$0.12/oz typical | 20 oz | $2.40Typical price |
| Total for the servings shown | $10.80 | |
Ingredients
- 1 package (11 1/5 oz) shortbread cookies
- 1/2 cup sweetened shredded coconut
- 1/4 cup macadamia nuts
- 1 tsp grated lemon zest
- 1 can (15 oz) cream of coconut
- 1/2 cup lemon juice
- 3/4 quarts vanilla ice cream
- 1 carton frozen whipped topping
- optional: fresh blueberries
Steps
- Crush the cookies and macadamia nuts, then mix them with the coconut and lemon zest.
- Press the crumb mixture firmly into the bottom of a 9-by-13-inch dish.
- Stir the softened ice cream, cream of coconut, and lemon juice until blended.
- Spread the ice cream mixture over the cookie base and top it with the frozen whipped topping.
- Freeze the cake for 15 minutes until firm enough to cut.
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