Tropical Ice Cream Cake Food

TROPICAL SORBET ICE CREAM CAKE WITH POUND CAKE AND WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the mango and passion fruit sorbets onto the pound cake, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting and drizzle with the caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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TROPICAL ICE CREAM CAKE

Steps:

• 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.

TROPICAL ICEBOX CAKE

Steps:

• Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
• Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
• Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

TROPICAL NICE CREAM CAKE

Steps:

• Line a 9-by-5-inch loaf pan with a double layer of foil leaving a 2-inch overhang on all sides.
• For the mango nice cream: Put the mango, bananas, honey and vanilla in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to the prepared loaf pan and spread evenly with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
• For the strawberry nice cream: Put the strawberries, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the mango nice cream. Spread evenly on top of the mango nice cream with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
• For the pineapple nice cream: Put the pineapple, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the other two nice cream flavors. Spread evenly with an offset spatula on top of the strawberry nice cream and freeze until completely solid, 8 hours and up to overnight.
• To serve: Let the nice cream cake sit at room temperature for 5 minutes to thaw slightly. Use the foil overhang to lift and remove the cake from the pan. Place upside down on a serving platter so the mango layer is on top.
• Combine the chocolate and coconut oil in a small microwave safe bowl and microwave until melted, about 1 minute. Stir until smooth. Pour over the top of the nice cream cake, spreading and smoothing with an offset spatula to cover the top and so that some of the chocolate drips down the sides. Freeze until the chocolate is hard and set, about 10 minutes. Cut into 1-inch-thick slices.

TROPICAL ICE CREAM

Steps:

• Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
• Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.

CLUB TROPICANA ICE CREAM CAKE

Steps:

• Cut a piece of sponge about 5mm thick to fit a 1lb 16 x 10cm loaf tin and trim off any dark edges (off-cuts are a cook's perk). Line the loaf tin with a double layer of strong cling film and push the sponge into the base. If the madeira cake is smaller than the tin, patch any gaps - you won't see them when the cake is finished.
• Spoon a layer of mango sorbet into the tin using three-quarters of the tub, flatten the surface using the back of a spoon and freeze for 10 mins. Repeat using the vanilla ice cream, then add another layer of sponge. Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 mins, then carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge. Cover the lot in cling film, then freeze until you need it. Turn the ice cream cake out of the tin onto a plate and peel off the cling film, then decorate the top with whipped cream and cherries. Wait 10 mins before slicing with a long, straight-edged knife. Extra cherries are optional.