Strawberry-Coconut Ice Cream Cake
- Total Time
- 30 minutes, plus freezing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 2quarts/about 1 kilogram strawberries, preferably small, pretty ones
- ¾cup/150 grams granulated sugar, plus 3 tablespoons for sauce
- 1cup/240 milliliters coconut milk
- ½teaspoon kosher salt
- 1tablespoon vodka
- 1cup/240 milliliters heavy cream
- 1cup/85 grams toasted coconut flakes, for garnish (see Note)
- Basil or mint leaves, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
285 calories; 18 grams fat; 13 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 2 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
- Step 2
Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add ¾ cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
- Step 3
In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, ½ cup at a time, until well incorporated. It’s OK if a few swirls remain.
- Step 4
Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
- Step 5
Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
- Step 6
If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.
Tip
- To make toasted coconut flakes, simmer ¼ cup water with 4 teaspoons granulated sugar to dissolve. Add 1 cup unsweetened coconut flakes and mix to coat. Spread on a parchment-lined baking sheet, and bake at 325 degrees until golden, about 10 to 15 minutes. Check frequently, and stir once or twice for even browning. Cool before using.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Judy
Suggestions on how to make this vegan, swapping the whipping cream out with what?
Michelle
Coconut cream is my best guess, though I haven't tried! If thoroughly chilled, it whips up well.
CBB
Made this delicious ice cream cake a second time. Still fabulous! My only tweak was to add triple sec to the strawberry sauce. My guests were impressed by both its elegant appearance and wonderful taste. A real winner.
Meena
I was just wondering the same thing and would use Soy Delicious Coconut Macroon ice cream and leave out the sugar, coconut milk, and vodka in step 2. I have made layered vegan sorbet cakes and the soy ice cream works very well between layers of sorbet.
CQ
Yes - Whipped coconut cream is (believe me) better than whipped cream. Use whole fat--not "reduced." Chill can overnight. Don't shake. Scrape cream off the top. Leave water out (that's why you chill). Whip Add sweetener (maple syrup!) Make a double batch - Then add plump dollop(s) to cake followed by the toasted coconut & strawberry sauce.
ZGBNM
I’d love to know how you kept the liquid from spilling out of the springform pan?
FKS.
Not good. You end up with a mass of strawberry-flavored ice crystals that tastes nothing like ice-cream or ice-cream cake. There is only one method to make homemade ice-cream that tastes divine and that requires no ice-cream machine, and that recipe is to be found in the ATK books. This version, with the syrup added to the hand-whipped cream is "blah!"
CBB
Delicious, light and easy - a perfect summer dessert. Since we're in Covid19 mode for shopping (high risk age, COPD, etc.) try to do one huge shop to last 10 to 14 days with one small shop in between. Thus used frozen organic strawberries P/O farm fresh. Although I'm sure the farm fresh would have been magnificent, this was incredibly delicious particularly with the toasted coconut flakes and strawberry sauce as my guests will attest! Also looked very appealing. Thank you David Tanis!
nonna
My granddaughter chose this for her upcoming 7th birthday in October. Small pretty strawberries are hard to come by in our neck of the woods this time of year. I made a trial run half recipe using frozen organic strawberries today. It was fabulous. Don’t for go this because there are no fresh berries! Don’t worry if they aren’t small or pretty the food processor takes care of that. Chill your dish before you put the mixture into it, I had few ice crystals by chilling everything.
Aishani
Very disappointed :( it was way too crystally
susan
wonderful taste on a hot summer day
Lauren
To be fair, I did not cook *this*. My brief was, "Grandma, my 13th birthday cake has to be purple and have chocolate in it." So, a kilo of frozen blackberries were pulped, pressed through a strainer, and replaced the strawberries, while an Oreo cookie crust lined the springform pan. I skipped the coconut crunch because I was b e a t. Delicious! But I should have made the filling at noon instead of the night before, or taken it out an hour previous. Will make properly next time.
Emliza
You could use silken tofu to make this vegan.
Pam
Maybe Aquafaba for the cream substitute...
mt
Any suggestions on the ratio if using frozen strawberries?
JDM
It's strawberry season in Minnesota! June-bearing strawberries are like none other! Grab 'em while you can and make this! So fair warning -- it's crystal-ly. But, it's strawberry-goodness that was shared at my first post-vaccine outdoor dinner party! Beautiful. Everyone loved this. My two friends who can't tolerate dairy loved the coconut + whipped coconut cream! I added a graham cracker crust bc it's a pie! So so good. Way too much sauce -- far too much. Time to use that in ice cream making!
Rachel
Delicious flavor but mine was pretty icy...not smooth. Followed the directions to the T...anybody???
CBB
Delicious, light and easy - a perfect summer dessert. Since we're in Covid19 mode for shopping (high risk age, COPD, etc.) try to do one huge shop to last 10 to 14 days with one small shop in between. Thus used frozen organic strawberries P/O farm fresh. Although I'm sure the farm fresh would have been magnificent, this was incredibly delicious particularly with the toasted coconut flakes and strawberry sauce as my guests will attest! Also looked very appealing. Thank you David Tanis!
CBB
Made this delicious ice cream cake a second time. Still fabulous! My only tweak was to add triple sec to the strawberry sauce. My guests were impressed by both its elegant appearance and wonderful taste. A real winner.
mt
Do you remember the amount of frozen berries you used? Good suggestion on the triple sec.
A
Forgot to mention in previous note that we used half the sugar and still found it sweet enough.
A
This was incredible! Way more than the sum of its parts. Don’t skip the strawberry sauce or the toasted coconut flakes.
NanL
To make this vegan, I would chill a can of full fat coconut cream, pour off any liquid, and whip it. It’ll be divine.
Karen
Delicious and easy. Made exactly as the recipe directed and found it to be a scrumptious semifreddo. The dessert plated well and looked elegant. I made mine in a glass Pyrex dish, so it was deeper than what it is pictured. So refreshing on a steamy July night.
FKS.
Not good. You end up with a mass of strawberry-flavored ice crystals that tastes nothing like ice-cream or ice-cream cake. There is only one method to make homemade ice-cream that tastes divine and that requires no ice-cream machine, and that recipe is to be found in the ATK books. This version, with the syrup added to the hand-whipped cream is "blah!"
Vg
What syrup was added - only puree was folded into the whipped cream. The syrup was used as a topping. Was your technique off perhaps?
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