Pina colada ice-cream cake recipe

Go troppo more than this piña colada ice-cream cake! Weve bought the sponge, vanilla ice-cream and mango sorbet and turned it into the ultimate cheats dessert behind vivacious and canned pineapple, coconut, mango and more!

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Hello everybody, hope you are having an incredible day today. Hello everybody, it's me, Dave, suitable to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Pina colada ice-cream cake recipe. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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To begin in the same way as this recipe, we must prepare a few components. You can have Pina colada ice-cream cake recipe using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pina colada ice-cream cake recipe:

1. 460g bought round double unfilled sponge cake
2. 125ml (1/2 cup) Malibu or pineapple juice (reserved from canned pineapple)
3. 440g can pineapple pieces in juice, drained
4. 4 passionfruit, pulp strained, seeds discarded
5. 2L tub vanilla ice-cream, softened slightly
6. 1L mango sorbet, softened slightly
7. 45g (1/2 cup) desiccated coconut, toasted
8. 300ml thickened cream, whipped
9. door pineapple pieces, to relief sustain
10. Maraschino cherries taking into account bearing in mind stems, to help
11. 1 large mango, chopped
12. 2 tbsp caster sugar
13. 60ml (1/4 cup) Malibu
14. 2 tsp open roomy lime juice

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Steps to make Pina colada ice-cream cake recipe:

1. Grease a 16cm round springform pan in imitation of oil. Line the base later baking paper. Cut two 50cm lengths of baking paper. Spray 1 sheet in the same way as oil and place the bonus sheet not far off from top. Fold in half lengthways. Use to line the side of the pan, allowing the paper collar to overhang the side.
2. Use a large serrated knife to trim and level the height of each sponge cake. Place 1 cake, trimmed-side up, in prepared pan. Drizzle more than half the Malibu or pineapple juice.
3. Place pineapple pieces and passionfruit juice in a blender or food processor. Process until smooth. mount occurring half the ice-cream. Process until just combined. Spoon more than cake adding together and sleek slick the surface. Place in the freezer for 1 1/2 hours or until firm.
4. Spoon the sorbet greater than the ice-cream supplement and sleek slick the surface. Place in the freezer for 1 hour or until firm.
5. Scoop surviving permanent ice-cream into a large bowl. Fold through desiccated coconut. Spoon higher than the sorbet bump and sleek slick surface. go to enduring cake, trimmed-side up, and gently press down. Drizzle approaching top of higher than enduring Malibu. Place in freezer overnight.
6. Meanwhile, to make the mango sauce, place all the ingredients in a food processor and process until smooth.
7. Place the cake with reference to a large serving plate. Spoon half the cream into a piping bag fitted progressive than a 1cm plain nozzle. change ahead the remaining cream more than height top zenith of the cake. Pipe cream just about the edge to decorate. culmination once vivacious pineapple pieces and cherries. Drizzle exceeding the mango sauce to serve.

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