Strawberry Vanilla Coconut Ice Cream Cake
Prep time
Total time
The perfect dessert on a hot Summer day & a hit with the family & friends! Fresh strawberries, vanilla, coconut...the perfect, fresh, luxurious combination. Great recipe if you have a bumper crop of strawberries too!
Recipe type: Dessert
Serves: 10-12 slices
  • 2 pints strawberry ice cream (see my homemade version above)
  • 1 pint coconut vanilla ice cream
  • 8 round shortbread cookies or a short bread crust
  • strawberries to garnish
  • unsweetened shredded coconut to garnish (I used half toasted and half not toasted)
  1. Line an 8 inch x 2.6 inch springform pan with parchment paper.
  2. Add a layer of shortbread cookies or a shortbread crust on the bottom.
  3. Add a layer of strawberry ice cream over the shortbread layer and set in freezer for at least 30 min.
  4. Add a layer of coconut vanilla ice cream over the strawberry ice cream layer and set in freezer for 30 min.
  5. Add the remaining strawberry ice cream over the set layer and keep in freezer (covered in plastic wrap) for a few hours to completely solidify. 4 hours is about the amount of time I leave mine in the freezer to set.
  6. When you are ready to serve, garnish ice cream cake with fresh strawberries and sprinkled shredded coconut. I used a bit of toasted shredded coconut because it makes the cake look pretty :)
  7. Enjoy!
Total prep time is 4 hrs+. Depends on how long it takes your ice cream cake to set.
Recipe by Life on Manitoulin at