Tropical Nice Cream Cake Recipes

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



Tropical Sorbet Ice Cream Cake with Pound Cake and Whipped Cream Frosting image

This refreshing frozen treat has alternating scoops of mango and passion fruit sorbets for a marbled look.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 8

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
4 cups (1 quart) mango sorbet, softened
4 cups (1 quart) passion fruit sorbet, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Caramel sauce, for drizzling

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

CLUB TROPICANA ICE CREAM CAKE



Club Tropicana ice cream cake image

Serve up the wow factor at the end of a summer menu with this ice cream cake. It features layers of mango and raspberry sorbet, sponge, cream and chocolate

Provided by Lulu Grimes

Categories     Dessert, Treat

Time 1h2m

Number Of Ingredients 7

1 madeira cake (we used one from M&S that comes in a large rectangular block)
500ml tub mango sorbet
500ml tub vanilla ice cream
50g dark chocolate
500ml tub raspberry sorbet
150ml double cream , whipped
maraschino cherries , to decorate

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.

Nutrition Facts : Calories 510 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

LIGHT AND CREAMY TROPICAL DESSERT



Light and Creamy Tropical Dessert image

A creamy and fruity dessert makes a refreshing finale to any meal.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 15

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup finely chopped slivered almonds
1 package (8 oz) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups whipping (heavy) cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded and cut into pieces
1 kiwifruit, peeled, cut into pieces

Steps:

  • Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
  • In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
  • In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 25 g, TransFat 1 g

TROPICAL DREAM CAKE



Tropical Dream Cake image

Well, you'd better kick off your shoes, grab a straw hat, your sunglasses and a Mai Tai with the frilly toothpick because you'll be off to the islands, mon! The name tells all! Wonderful cake for outdoors get-togethers, pool parties, pot lucks, and everything in-between. Rich with pineapple and a kiss of rum, this is a great cake. Decorate it with coconut, cherries, (frilly toothpicks) or anything else you can think of. I'd suggest a cream cheese frosting for this, as well as coconut.I have dyed the coconut to pastel colors for different occasions, holidays, etc. and it looks so pretty! If using frosting, make sure that the cake has been cooled to room temperature.

Provided by FLUFFSTER

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup margarine (two sticks)
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon pineapple flavoring
1 teaspoon rum flavoring, can use rum
1 cup buttermilk
1 cup crushed pineapple, drained

Steps:

  • Preheat oven to 350°.
  • Grease and flour 3 9-inch cake pans.
  • In a large bowl, cream sugar and margarine until fluffy. Add eggs, one at a time, beating after each adition.
  • In another bowl, mix flour, soda and salt together. Add flavorings to buttermilk. Add flour mixture to butter mixture, alternately with buttermilk, ending with flour. Stir in pineapple and coconut.
  • Pour into prepared cake pans and bake for 25 minutes or until toothpick inserted into center comes out clean.

TROPICAL ICE CREAM CAKE



Tropical Ice Cream Cake image

This is so delicious and colorful not to mention refreshing! You need a springform pan for this cake. The prep time does not include the time to freeze overnight. Recipe is from Woman's Day.

Provided by CookingONTheSide

Categories     Frozen Desserts

Time 4h30m

Yield 16 serving(s)

Number Of Ingredients 10

2 whole graham crackers, 2 squares each
1/2 cup macadamia nuts
3/4 cup sweetened flaked coconut
2 tablespoons butter, softened
2 (14 ounce) containers pineapple-coconut ice cream (Haagen-Dazs)
2 pints mango sorbet
1 pint strawberry sorbet or 1 pint raspberry sorbet
1 (8 ounce) container frozen whipped topping
1 ripe mango, peeled and diced, garnish
shaved fresh coconut or sweetened flaked coconut, for garnish

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.

Nutrition Facts : Calories 122.2, Fat 9.9, SaturatedFat 5.9, Cholesterol 3.8, Sodium 31, Carbohydrate 8.8, Fiber 0.8, Sugar 7.5, Protein 0.8

TROPICAL CREPE CAKE RECIPE BY TASTY



Tropical Crepe Cake Recipe by Tasty image

Layers of passion fruit, lime, and strawberry-flavored whipped cream are stacked between vibrant layers of red-, orange-, and green-colored crepes for a dessert that's almost too pretty to eat.

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h40m

Yield 8 servings

Number Of Ingredients 15

2 ¼ cups all purpose flour
7 tablespoons sugar
6 large eggs
3 cups whole milk, warm
¾ stick unsalted butter, melted
¼ teaspoon red food coloring
¼ teaspoon orange food coloring
¼ teaspoon green food coloring
7 cups whipped cream, divided
¼ cup strawberry puree
2 tablespoons freeze-dried strawberry, crushed, divided, plus 1 teaspoon
4 tablespoons passion fruit juice, strained, divided
2 tablespoons lime juice
3 tablespoons lime zest, divided
3 strawberries, halved lengthwise

Steps:

  • Make the crepes: In a large bowl, whisk together the flour and sugar. Add the eggs and whisk to incorporate. Gradually whisk in the warm milk and melted butter, alternating between additions.
  • Divide the batter evenly between 3 medium bowls. Add the red food coloring to a bowl and whisk until fully incorporated and the batter is evenly colored. Repeat with the orange and green food coloring and remaining bowls of batter.
  • Heat a medium nonstick skillet over medium heat. Pour in ¼ cup (40 G) of the green crepe batter and tilt the pan to cover evenly. Cook until the surface begins to gently bubble, 2-3 minutes, then flip and continue cooking for another minute, until cooked through. Repeat with the remaining batter, stacking each color crepe separately on a wire rack. Let the crepes cool for 15-20 minutes.
  • Make the whipped cream fillings: Add 2 cups (480 ml) of whipped cream to each of 3 medium bowls. Add the strawberry purée and 2 tablespoons crushed freeze-dried strawberries to a bowl of whipped cream and mix until well combined. Add the passion fruit juice to another bowl and mix until well combined. Add the lime juice and 2 tablespoons lime zest to the last bowl and mix until well combined.
  • To assemble, place a green crepe on a serving platter. Spread with 2 tablespoons of the lime filling. Continue stacking the green crepes and lime filling, then repeat with the orange crepes and passion fruit filling, then the red crepes and strawberry filling. Spread the remaining cup of whipped cream evenly over the top and sides of the cake.
  • Top the cake with the halved strawberries, then sprinkle with the remaining tablespoon of lime zest and remaining teaspoon of crushed freeze-dried strawberries. Drizzle with the remaining tablespoon of passion fruit juice.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 391 calories, Carbohydrate 47 grams, Fat 15 grams, Fiber 1 gram, Protein 13 grams, Sugar 18 grams

TROPICAL-FRUIT CREPE CAKE



Tropical-Fruit Crepe Cake image

If they like piña coladas, and gorgeous sweets for dessert, they'll go gaga for this crêpe cake layered with coconut-infused pastry cream. You can make the filling and the crêpes (all 40 of them) up to three days ahead, so there's no need to stress the day of. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 17

6 2/3 cups whole milk
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/3 cups granulated sugar
2/3 cup cornstarch
10 large egg yolks
6 tablespoons unsalted butter, room temperature
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks (3/4 cup) unsalted butter, melted, plus more for skillet
2 cups cold heavy cream
2 tablespoons confectioners' sugar
Sliced pineapple and toasted coconut, for topping

Steps:

  • Pastry cream: In a large sauce-pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids.
  • In a medium saucepan, whisk together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days.
  • Crêpes: Combine flour, granulated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight.
  • Lightly brush an 8-inch non-stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchment-lined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days.
  • Whisk chilled pastry cream to remove any lumps. In a medium bowl, whip 1 cup heavy cream to stiff peaks. Fold into pastry cream. Place a crêpe on a flat serving dish. Spread about 1/4 cup pastry cream onto crêpe. Repeat process with remaining crêpes and pastry cream, finishing with a crêpe. Refrigerate until set, at least 2 hours and up to overnight.
  • To serve, whip remaining 1 cup heavy cream with confectioners' sugar to stiff peaks. Arrange pineapple slices on top of cake, overlapping slightly. Dollop whipped cream on top and garnish with toasted coconut.

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