Tropical Ice Cream Cake

Recipe by CookingONTheSide
READY IN: 4hrs 30mins




  • Remove bottom of a 9x3-inch springform pan, line bottom with nonstick foil and attach pan sides.
  • Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped).
  • Add coconut and butter, pulse until combined (mixture will clump when pressed together with fingers).
  • Press firmly over bottom of prepared pan.
  • Freeze 30 minutes.
  • Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften.
  • Pack into crust in an even, smooth layer.
  • Freeze 15 minutes or until firm.
  • Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of mango sorbet.
  • Top with remaining pineapple-coconut ice cream.
  • Cover and freeze overnight or up to 1 week.
  • With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides.
  • Invert cake on a plate; remove pan bottom.
  • Reinvert cake onto a serving plate.
  • Spread top with whipped topping; garnish with mango and coconut, if desired.