Macaroon Ice Cream Cake

Name: Macaroon Ice Cream Cake
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 2 egg whites; 198 grams 1-1/2 pkg. each) BAKERS ANGEL FLAKE Coconut, divided; 3 Tbsps flour; 113 grams pkg. BAKERS Semi-Sweet Chocolate, divided; 79 milliliters sugar; 2 liters vanilla ice cream, softened

You can never have too many dessert recipes, so give Macaroon Ice Cream Cake a try. This recipe serves 16. Watching your figure? This dairy free recipe has 283 calories, 4g of protein, and 18g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. A mixture of egg whites, baker's semi-sweet chocolate, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 4 hours and 50 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Remove rim from 9-inch springform pan; cover bottom with parchment paper.

Equipment you will use

Baking Paper

Springform Pan

Combine 1 pkg. coconut, sugar, flour and egg whites. Stir in 1 oz. finely chopped chocolate; press onto bottom of springform pan.

Ingredients you will need

Egg Whites

Chocolate

Coconut

All Purpose Flour

Sugar

Equipment you will use

Springform Pan

Bake 20 min. or until center of crust is dry and edge is golden brown; cool completely. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan.

Ingredients you will need

Coconut

Crust

Equipment you will use

Oven

Frying Pan

Bake 10 to 12 min. or until golden brown, stirring occasionally. Cool completely.

Equipment you will use

Oven

Reserve 2 Tbsp. toasted coconut; place remaining toasted coconut in large bowl. Finely chop 2-1/2 oz. of the remaining chocolate.

Ingredients you will need

Chocolate

Coconut

Equipment you will use

Bowl

Add with ice cream to coconut in bowl; mix well. Attach rim to bottom of springform pan. Spoon ice cream mixture over crust. Freeze 4 hours or until firm.

Ingredients you will need

Ice Cream

Coconut

Crust

Equipment you will use

Springform Pan

Bowl

Melt remaining 1/2 oz. chocolate; drizzle over dessert just before serving.

Ingredients you will need

Chocolate

Sprinkle with reserved coconut.

Ingredients you will need

Coconut

Equipment

Ingredients

Servings:

egg whites 198grams

1-1/2 pkg. each) BAKER'S ANGEL FLAKE Coconut, divided 3Tbsps

flour 113grams

pkg. BAKER'S Semi-Sweet Chocolate, divided 79milliliters

sugar 2liters

vanilla ice cream, softened

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.